Orange Chiffon Pie

Recipe Ingredients

6 oz	170g	Orange juice
2 cups	396g / 13oz	Sugar
7 teaspoons	35ml	Cornstarch
4 teaspoons	20ml	Eggs - separated (large)
2		Baked pie shells

Recipe Instructions

Mix the sugar and cornstarch, add the orange juice and bring to a boil stirring constantly. Boil for 2 minutes. Beat egg yolks slightly and add to the cooked mixture, boiling for another minute.

Remove from heat and pour into baked pie shells. Beat the egg whites, add 1/2 cup sugar and continue to beat until stiff. Pile on top of pies and bake in a slow 325F oven for 15 to 18 minutes or until brown.

Source:
The Art of Diabetic Cooking

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.