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Citrus Chiffon Pie |
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Serves: 6 Print this RecipeZwieback Crust: 1 1/4 cups zwieback crumbs 1 1/2 tablespoons brown sugar 1/3 cup butter real, melted 3/4 teaspoon cinnamon ground * See note below. * Part two. 1 tablespoon unflavored jello 1 1/4 cups sugar 1/4 teaspoon salt 6 eggs separated 2/3 cup orange juice concentrate 1/3 cup grapefruit juice 1 tablespoon lemon juice fresh 1 tablespoon orange rinds grated 1/2 teaspoon cream of tartar Orange sections, chilled and well drained * Heat oven to 350° F. Combine above ingredients until well blended. Press mixture into a 9-inch or 10-inch pie pan to form an even crust. Bake for 10 to 12 minutes. Cool before filling. Filling: *In medium saucepan, combine gelatin, 1/2 cup sugar, and salt. In bowl, beat together egg yolks and fruit juices; stir into gelatin mixture. Cook over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes. Remove from heat; stir in orange rind; cool and refrigerate until mixture mounds slightly when dropped from spoon. Beat egg whites with cream of tartar until soft peaks form; gradually beat in remaining 3/4 cup sugar until stiff peaks form. Fold into chilled gelatin mixture; turn into prepared shell. Chill until set. Decorate with orange sections. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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