Blueberry-orange Chiffon Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Prepared 9-inch Pastry Pie | |
| Shell | ||
| 3 | Eggs, separated | |
| 3 | T | Orange Juice |
| 2 | c | Water, divided |
| 1/2 | c | Granulated Sugar, divided |
| 1 | 3-oz. Orange Flavored | |
| Gelatin | ||
| 1 1/2 | t | Grated Orange Rind |
| 1 | ds | Salt |
| 1 | pt | Fresh Blueberries |
| 1 | Whipping Cream |
INSTRUCTIONS
Makes One 9-Inch Pie Separate the eggs. Slightly beat the egg yolks with the orange juice, and combine with 1 cup water in a saucepan over a moderate heat setting. Add one-quarter cup sugar and continue to cook and stir until the mixture is slightly thickened and just comes to a boil. Remove from the heat source. Add gelatin and stir until dissolved. Add water and orange rind, and stir. Chill until slightly thickened. Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks are formed. Fold in thickened gelatin. Blend well. Fold in one and one-half cup blueberries and spoon filling into pie shell. Chill until firm. Just before serving, prepare the whipped cream. Cover pie with whipped topping and remaining blueberries. Slice to serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jun 25, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1534
Calories From Fat: 140
Total Fat: 15.6g
Cholesterol: 558mg
Sodium: 1316.4mg
Potassium: 523.3mg
Carbohydrates: 317.3g
Fiber: 4.7g
Sugar: 265.6g
Protein: 39.7g