Orange Chiffon Pie Recipes

ORANGE CHIFFON PIE

Steps:

• In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and zest. Chill until partially set. , Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired.

NO-BAKE ORANGE CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin powder and sugar in water. Add orange juice and zest. Refrigerate for 1 hour or until thickened but not set. , Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
• In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
• Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
• Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.

ORANGE CHIFFON PIE RECIPE - (3/5)

Steps:

• In small bowl, combine cookie crumbs and margarine; mix well. Press mixture evenly and firmly in bottom and up sides of 9-inch pie pan. Refrigerate while preparing filling. In small saucepan, combine gelatin and 1/4 cup of the orange juice concentrate; let stand 5 minutes. Dissolve gelatin over low heat Place gelatin mixture and remaining orange juice concentrate in blender container; cover and blend at low speed 1 minute. Add 1/3 cup sugar and egg yolks; cover and blend at high speed 2 minutes. Refrigerate until mixture is thickened but not set, about 15 to 20 minutes. In large bowl, beat egg whites until soft peaks form; gradually add 1/3 cup sugar, beating until stiff peaks form. Fold chilled orange mixture gently into egg whites. Pour into prepared crust Refrigerate 4 hours or until firm. Garnish with whipped cream and orange slices.

ORANGE CHIFFON PIE

Steps:

• Combine the condensed milk, sour cream, whipped topping and drink mix. Mix well.
• Spoon into a pie shell and chill before serving.
• Garnish with orange slices.

ORANGE CHIFFON PIE

Steps:

• In medium saucepan, stir together first addition of sugar (1/2 cup), gelatin, lemon juice and orange peel. Stir in orange juice and egg yolks until blended. Cook over low heat, stirring constantly until gelatin is dissolved, about 5 minutes. Remove from heat. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, 30 to 45 minutes. In a large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Gently, but thoroughly, fold whipped cream along with chilled egg yolk mixture into egg whites. Pile mixture into prepared pie shell. Chill until firm, at least 3 hours.

MANGO CHIFFON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
• Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
• Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
• Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
• Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.

MANDARIN ORANGE CHIFFON PIE

Steps:

• CRUST:.
• Mix coconut and butter in a bowl. Press into bottom and sides of a 9" pie plate. Bake @ 300* for 20-25 minutes, until edges are golden. Let cool.
• FILLING:.
• Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
• Add orange juice concentrate, lemon juice and orange rind; cover & blend.
• Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
• Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.