Tangerine Chiffon Pie
Brighten up your dessert table with the refreshing and airy delight of Tangerine Chiffon Pie! This stunning no-bake pie combines the tangy sweetness of freshly squeezed tangerine juice and zest with a cloud-like chiffon filling, all nestled in a buttery graham cracker crust. The silky texture is achieved by folding whipped cream and meringue into the citrus-infused base, creating a light and luscious treat that's perfect for any occasion. With its vibrant flavor and melt-in-your-mouth consistency, this pie is a citrus lover's dream. Serve it chilled and garnished with dollops of whipped cream or fresh tangerine slices for an elegant, sun-kissed finish. Perfect for springtime gatherings or holiday spreads, this dessert will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 0.75 cup Tangerine juice (freshly squeezed)
- 1 tablespoon Tangerine zest
- 0.75 cup Granulated sugar (for filling)
- 1 packet Unflavored gelatin
- 3 large Egg yolks
- 3 large Egg whites
- 0.5 cup Heavy cream, chilled
- 1 tablespoon Confectioners' sugar
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are well-coated and the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Bake for 8–10 minutes or until lightly golden, then set aside to cool.
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of tangerine juice and let it sit for 5 minutes to bloom.
In a medium saucepan, combine the remaining tangerine juice, tangerine zest, granulated sugar, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 6–8 minutes). Do not let it boil.
Remove the saucepan from the heat and stir in the bloomed gelatin until thoroughly dissolved. Allow the mixture to cool to room temperature.
In a clean bowl, beat the egg whites with a hand or stand mixer until soft peaks form. Gradually add 1 tablespoon of granulated sugar and continue beating until stiff peaks form.
Gently fold the beaten egg whites into the cooled tangerine mixture until no streaks remain.
In another bowl, whip the chilled heavy cream, confectioners' sugar, and vanilla extract until soft peaks form.
Gently fold the whipped cream into the tangerine mixture, being careful not to deflate the airiness.
Pour the chiffon filling into the prepared crust and smooth the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours or until fully set.
Slice and serve chilled, garnished with additional whipped cream or tangerine segments if desired.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 31.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 107 mg | 2% | |
*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.
