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Orange Chiffon Pie

History for Orange Chiffon Pie

Monroe Boston Strause, often known as the Pie King, invented the chiffon pie in Los Angeles in 1926.

The original recipe called for folding beaten egg whites into a thickened mixture made with cornstarch.

Strause had been sickened as a child by a cornstarch pudding and was disappointed with existing cream pies.

When his mother first saw it, Strause claimed she compared it to chiffon.

Ingredients for Orange Chiffon Pie

  • 1 envelope unflavored gelatin
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3 large egg yolks, lightly beaten
  • 3/4 cup orange juice
  • 1/4 cup lemon juice
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked
  • Oranges slices
  • Fresh mint, optional

Instructions for Orange Chiffon Pie

  1. Combine the gelatin, sugar, and salt in a saucepan.
  2. Combine the milk and egg yolks in a mixing bowl. Cook, stirring constantly, over medium heat until the sauce boils and the gelatin is dissolved. Remove the pan from the heat and stir in the juices and zest.
  3. Refrigerate until partially set.
  4. Chill until the mixture swells, then fold in the whipped cream.
  5. Fill pie shell halfway with filling; chill completely.
  6. If desired, garnish with orange slices and mint.

Nutrition Info for Orange Chiffon Pie

Calories 128.59 Kcal Potassium 58.26mg
Sodium 109.95mg Protein 1.3g
Vitamin C 8.5mg Iron 0.7mg

 

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