Citrus Chiffon Pie

Citrus Chiffon Pie

Ready in 1 hour

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4 Egg whites
1/2 c Orange juice
1/2 ts Lemon peel, grated
4 Egg yolks
1 Envelope unflavored gelatin
1/3 c Sugar
Dash salt
1/2 c Lemon juice
1/4 c Water
1/2 c Sugar
1 9-in baked pastry shell
1/2 ts Orange peel, grated

Original recipe makes 6 Servings



Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. Farm Journals Pie Cookbook and file from Eagles Nest "MMPies" File

Chiffon Pie topped with Candied Tangerine Peels photo by butterpony butterpony

Calories Per Serving: 695 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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