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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mandarin Chiffon Pie Recipe

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This recipe for Mandarin Chiffon Pie is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
2 cups toasted flaked coconut
1/4 cup melted butter 0r coconut oil


Pie
can mandarin oranges
1 envelope unflavoured gelatine or 2 1/2 tablespoons
1/4 cup water
4 eggs - separated into yolks & whites
1/4 cup sugar
2 tsp grated orange peel
1/2 cup syrup from mandarins
1/4 cup thawed, frozen orange jucie
pinch of salt
1/4 cup sugar
Directions:
Directions:
Blend coconut with butter (or oil); press into greased 9 - inch pie plate. refrigerate.

Drain oranges,
Sprinkle gelatine over water.
In double boiler, mix egg yolks, sugar, orange peel; add soften gelatine; cook stirring over hot water, till thickened. Stir in syrup, orange-juice concentrate, refrigerate till mixture mounds.

Beat egg whites, salt, until fluffy, gradually beat insular until stiff peaks; fold in orange mixture and all but 8 orange segments. Pour into crust.
Decorate with oranges, refrigerate till set 3-4 hours.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
needs 4 hours setting time or over night
Personal Notes:
Personal Notes:
Mom made this pie for our family in the early 1970s. It does not contain any 'fast food' items like many of the newer recipes.

 

 

 

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