Orange Chiffon Pie

This classic Orange Chiffon Pie offers a delicate balance of tart citrus and sweet meringue. The filling is a smooth, velvety custard thickened with cornstarch and enriched with egg yolks, poured into flaky pre-baked pie shells. Topped with a cloud-like egg white meringue, it is baked until golden brown. This dessert is perfect for spring gatherings, brunches, or as a refreshing end to a heavy meal. It showcases the bright flavor of fresh orange juice without being overly sweet. Simple to assemble yet elegant in presentation, this pie brings a nostalgic, home-style charm to any table. Serve chilled or at room temperature for the best texture.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 565.2

Dietary: Gluten-free, Vegetarian

Description

This classic Orange Chiffon Pie offers a delicate balance of tart citrus and sweet meringue. The filling is a smooth, velvety custard thickened with cornstarch and enriched with egg yolks, poured into flaky pre-baked pie shells. Topped with a cloud-like egg white meringue, it is baked until golden brown. This dessert is perfect for spring gatherings, brunches, or as a refreshing end to a heavy meal. It showcases the bright flavor of fresh orange juice without being overly sweet. Simple to assemble yet elegant in presentation, this pie brings a nostalgic, home-style charm to any table. Serve chilled or at room temperature for the best texture.

Ingredients

6 ounce Orange Juice 4 lg Eggs, Separated
2 cup Sugar 2 Baked Pie Shells
7 teaspoon Cornstarch

Directions

1
Preheat the oven to 325&# 194;Â°F (165ÃÂ°C).
2
In a medium saucepan, whisk together the sugar and cornstarch until well combined.
3
Gradually stir in the orange juice, ensuring no lumps remain.
4
Place the saucepan over medium heat and bring to a boil, stirring constantly with a wooden spoon or spatula.
5
Once boiling, continue to cook and stir for exactly 2 minutes until the mixture thickens.
6
In a small bowl, lightly beat the egg yolks.
7
Slowly pour the beaten egg yolks into the hot orange mixture while stirring vigorously to temper the eggs.
8
Return to heat and boil for one additional minute, stirring constantly, then remove from heat.
9
Pour the hot filling evenly into the two baked pie shells.
10
In a clean, grease-free bowl, beat the egg whites using an electric mixer until foamy.
11
Gradually add the remaining 1/2 cup of sugar to the egg whites while beating on high speed.
12
Continue beating until stiff, glossy peaks form.
13
Pile the meringue generously over the top of each pie, sealing the edges to the crust.
14
Bake in the preheated oven for 15 to 18 minutes, or until the meringue is lightly golden brown.
15
Allow pies to cool completely before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 565.2kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.8mg1%
Total Carbohydrate 144.5g49%
Dietary Fiber 0.3g2%
Sugars 132.6g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the bowl and beaters for the meringue are completely clean and grease-free to ensure the egg whites whip to stiff peaks.

Use fresh orange juice for the best flavor; avoid juices with added pulp if a smoother texture is desired.

Store any leftover pie in the refrigerator. The meringue may weep slightly when chilled; bring to room temperature before serving for best texture.

If using homemade pie shells, ensure they are fully baked and cooled before adding the hot filling to prevent sogginess.

Keywords: orange, pie, chiffon, meringue, custard, dessert, citrus, baking, eggs, cornstarch, pie shell, filling, brunch, easy, classic, sweet, light, airy, golden, homemade

Read it online: https://www.chefs-mate.com/recipe/orange-chiffon-pie/