How Do You Make An Easy Orange Chiffon Pie?
You will need either a baked pastry crust or a graham cracker crust. In a small bowl, put the cold water. Sprinkle on the gelatin and leave to soften. In the top of a double boiler, beat the 4 egg yolks until golden. Blend in the orange juice, lemon juice, and sugar. Stirring constantly, cook the mixture over boiling water until the mixture begins to thicken and will coat a spoon. Add the softened gelatin to the egg yolk mixture and stir until gelatin is blended and completely dissolved. Cool mixture. Refrigerate mixture, stirring every 15 minutes until the mixture is chilled and partly set. Beat egg whites until stiff. Beat the partly set egg yolk mixture until it is foamy. Beat the stiff egg whites into the egg yolk mixture. Pour the chiffon mixture into the crust. Return to refrigerator and chill for at least two hours or until chiffon is set. Serve garnished with shipped cream. Serve. Enjoy!
