Citrus Dreams Chiffon Pie
Indulge in the refreshing flavors of our Citrus Dreams Chiffon Pie, a delightful dessert that perfectly balances creamy texture with zesty citrus notes. This pie features a luscious filling made from freshly squeezed orange and lemon juices, complemented by a velvety whipped cream mixture infused with bright citrus rinds. Adorned on a buttery unbaked pie crust, this dessert is ideal for any occasion, from summer gatherings to festive celebrations. Enjoy a slice of sunshine with each bite of this irresistible treat!
N/A
Servings
281
Calories
11
Ingredients
Ingredients
unflavored gelatin
1 tablespoon (Dissolved in mixture)
sugar
1 cup (Granulated)
salt
1/4 teaspoon (N/A)
milk
3/4 cup (N/A)
egg yolks
3 (Slightly beaten)
orange rind
1 teaspoon (Grated)
lemon peel
1/2 teaspoon (Grated)
orange juice
3/4 cup (Freshly squeezed from 2 oranges)
lemon juice
1/4 cup (Freshly squeezed from 1 lemon)
heavy whipping cream
1 cup (Whipped)
pie crust
1 (9-inch) (Unbaked)
Instructions
1
In a medium-sized saucepan, combine the unflavored gelatin, sugar, and salt over low heat.
2
Gradually stir in the milk and slightly beaten egg yolks, ensuring there are no lumps.
3
Cook the mixture over medium heat, stirring constantly until it thickens slightly, about 5 minutes. Do not let it boil.
4
Remove the saucepan from heat and mix in the freshly grated orange rind, lemon peel, orange juice, and lemon juice.
5
Allow the mixture to cool, and chill until it is partially set; this should take about 30 minutes.
6
Once the filling has partially set, gently fold in the whipped heavy cream until fully combined and smooth.
7
Pour the filling into the unbaked pie crust, spreading it evenly.
8
Cover the pie and chill in the refrigerator for at least 2 hours, or until firm.
Nutrition Information
16g
Fat
34g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Dreams Chiffon Pie?
Citrus Dreams Chiffon Pie is a refreshing dessert that balances a creamy texture with zesty orange and lemon flavors, topped with a velvety whipped cream mixture.
How many calories are in a serving of this pie?
Each serving contains approximately 281 calories.
What are the primary citrus fruits used in the recipe?
The recipe uses both fresh oranges and lemons for their juice and rinds.
How many egg yolks are required for the filling?
The recipe calls for 3 slightly beaten egg yolks.
Is the pie crust baked or unbaked?
This recipe uses a 9-inch unbaked pie crust.
How long does the pie need to chill before serving?
The pie should be chilled in the refrigerator for at least 2 hours, or until it is firm.
What is the fat content of this dessert?
There are 16 grams of fat per serving.
Does the filling use flavored or unflavored gelatin?
The recipe uses 1 tablespoon of unflavored gelatin.
How much orange juice is needed?
You will need 3/4 cup of freshly squeezed orange juice, typically from about 2 oranges.
What is the carbohydrate count per serving?
There are 34 grams of carbohydrates per serving.
Can I boil the gelatin mixture?
No, you should cook the mixture over medium heat until it thickens slightly but do not let it reach a boil.
How much heavy whipping cream is used?
The recipe requires 1 cup of heavy whipping cream, which must be whipped before being folded into the filling.
How much protein is in a slice of the pie?
There are 3 grams of protein per serving.
What are the specific citrus rinds used?
The filling is infused with 1 teaspoon of grated orange rind and 1/2 teaspoon of grated lemon peel.
How long does the initial mixture take to partially set?
It takes about 30 minutes of chilling for the mixture to become partially set.
How much sugar is in the recipe?
The recipe uses 1 cup of granulated sugar.
Is there any salt in this pie?
Yes, 1/4 teaspoon of salt is included in the filling mixture.
How much milk is needed for the base?
The recipe requires 3/4 cup of milk.
How many total ingredients are used?
There are 11 ingredients in total for this Citrus Dreams Chiffon Pie.
What is the primary cooking method for the filling?
The filling base is cooked in a medium-sized saucepan over medium heat until thickened.
How much lemon juice is required?
The recipe calls for 1/4 cup of freshly squeezed lemon juice, usually from 1 lemon.
Should the heavy cream be folded or beaten into the mixture?
The heavy cream should be whipped first and then gently folded into the partially set filling.
What tags are associated with this recipe?
Tags include chiffon pie, citrus dessert, orange pie, lemon pie, refreshing dessert, no-bake pie, summer dessert, and creamy pie.
What size is the pie crust?
The recipe specifies a 9-inch pie crust.
Does this recipe include fiber information?
No, the fiber content is not specified in the provided nutritional data.
Is the orange juice store-bought or fresh?
The recipe recommends freshly squeezed orange juice for the best flavor.
What happens if you let the mixture boil?
Boiling the mixture can cause the egg yolks to curdle or the gelatin to lose its setting properties; it should only be thickened over medium heat.
Is there any cholesterol information available?
The cholesterol content is not listed in the provided recipe data.
How should the egg yolks be prepared?
The egg yolks should be slightly beaten before being added to the saucepan.
Can this pie be served immediately after assembly?
No, it must be chilled for at least 2 hours to allow the filling to become firm.