Orange Lemon Chiffon Pie
Indulge in the bright, zesty flavors of an Orange Lemon Chiffon Pie, a show-stopping dessert that's as refreshing as it is decadent. This pie features a buttery graham cracker crust baked to golden perfection, cradling a silky chiffon filling infused with fresh orange and lemon juices, citrus zest, and just the right touch of sweetness. Lightened with fluffy whipped cream and whipped egg whites, the filling strikes the perfect balance between creamy and airy, giving every bite a melt-in-your-mouth texture. With minimal baking and a vibrant citrus profile, this chilled delight is an ideal make-ahead dessert for any occasion. Serve it with a dollop of whipped cream or a sprinkle of citrus zest for an elegant finishing touch.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 0.25 cup Cold water
- 1 envelope Unflavored gelatin
- 0.5 cup Freshly squeezed orange juice
- 0.25 cup Freshly squeezed lemon juice
- 1 tablespoon Grated orange zest
- 1 teaspoon Grated lemon zest
- 0.75 cup Granulated sugar
- 3 large Egg yolks
- 3 large Egg whites
- 1 cup Heavy whipped cream, chilled
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to create the crust. Bake for 8 to 10 minutes until lightly golden. Remove from the oven and let cool completely.
In a small bowl, add the cold water and sprinkle the gelatin over the top to bloom. Let sit for 5 minutes.
In a medium saucepan, combine orange juice, lemon juice, orange zest, lemon zest, 3/4 cup sugar, and egg yolks. Whisk together over medium heat until well blended.
Add the bloomed gelatin to the saucepan and continue to cook, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Remove from heat and cool to room temperature.
In a clean mixing bowl, whip the egg whites with a hand or stand mixer on high speed until soft peaks form.
In another clean bowl, whip the chilled heavy cream until soft peaks form.
Carefully fold the whipped cream into the cooled citrus mixture until fully incorporated. Then gently fold in the whipped egg whites until the filling is light and airy.
Pour the chiffon filling into the prepared crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours or until set.
Serve chilled, garnished with additional whipped cream or citrus zest if desired.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 237.5 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 371 mg | 29% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
