Orange Chiffon Pie

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Here’s a recipe for Orange Chiffon Pie, a light, airy, and refreshing dessert that combines the bright citrus flavor of oranges with a smooth, fluffy texture. It’s perfect for a summer treat or any occasion that calls for something sweet yet refreshing.

Orange Chiffon Pie

Ingredients

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
For the Orange Filling:
  • 1 packet (1 oz) unflavored gelatin
  • ¼ cup cold water
  • 1 cup fresh orange juice (about 3-4 oranges)
  • 1 tsp grated orange zest
  • ½ cup granulated sugar
  • 3 large egg yolks
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
For the Topping:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • Orange slices or zest for garnish (optional)

Instructions

1. Prepare the Crust:
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is well coated.
  3. Press the mixture into the bottom of a 9-inch pie dish, pressing it down evenly to form a crust.
  4. Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.
2. Prepare the Orange Filling:
  1. In a small bowl, sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes.
  2. In a medium saucepan, combine the orange juice, orange zest, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warmed through.
  3. Remove the saucepan from heat and stir in the gelatin mixture, whisking until the gelatin is fully dissolved.
  4. In a separate bowl, whisk the egg yolks. Slowly pour some of the warm orange mixture into the egg yolks, whisking constantly to temper them. Gradually add the egg yolk mixture back into the saucepan, whisking to combine.
  5. Return the saucepan to the heat and cook over low heat, stirring constantly until the mixture thickens slightly, about 3-5 minutes. Do not bring it to a boil.
  6. Remove from heat and set aside to cool to room temperature.
3. Make the Whipped Cream:
  1. In a chilled bowl, beat 1 cup of heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
  2. Gently fold about half of the whipped cream into the cooled orange mixture, then fold in the remaining whipped cream until fully combined. This will give the pie its light, fluffy texture.
4. Assemble the Pie:
  1. Once the filling is prepared and the crust is completely cooled, pour the orange chiffon filling into the graham cracker crust. Smooth the top with a spatula.
  2. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set properly.
5. Make the Topping and Serve:
  1. Before serving, beat 1 cup of heavy cream with powdered sugar until soft peaks form.
  2. Spread the whipped cream on top of the pie and garnish with orange slices or zest for an extra citrusy touch.
  3. Slice and serve chilled.

Tips for Success:

  • Be sure to allow the gelatin to fully dissolve in the orange juice mixture for a smooth texture.
  • If you don’t have a pie dish, this recipe can also be made in a tart pan or individual tart shells.
  • For a more pronounced citrus flavor, you can increase the amount of orange zest in the filling.

This Orange Chiffon Pie is a light, citrusy dessert that’s perfect for any gathering, offering a refreshing and creamy treat with a hint of orange goodness!

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