Citrus Chiffon Pie

Serves: 6
Total Calories: 357


Zwieback 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 rind 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.

Nutritional Facts:

Serves: 6
Total Calories: 357
Calories from Fat: 116

This Citrus Chiffon Pie recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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