Mandarin Orange Chiffon Pie Food

ORANGE CHIFFON PIE

Steps:

• In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and zest. Chill until partially set. , Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired.

ORANGE CHIFFON PIE

Steps:

• Combine the condensed milk, sour cream, whipped topping and drink mix. Mix well.
• Spoon into a pie shell and chill before serving.
• Garnish with orange slices.

MANDARIN ORANGE CHIFFON PIE

Steps:

• CRUST:.
• Mix coconut and butter in a bowl. Press into bottom and sides of a 9" pie plate. Bake @ 300* for 20-25 minutes, until edges are golden. Let cool.
• FILLING:.
• Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
• Add orange juice concentrate, lemon juice and orange rind; cover & blend.
• Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
• Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.

MANDARIN ORANGE PIE

Steps:

• Mix graham wafer crumbs, sugar and melted butter together.
• Spread in the bottom and up the sides of a 9 inch pie plate.
• Refrigerate.
• Mix gelatine with cold water.
• Stir in boiling water.
• Add sugar and stir to dissolve.
• Stir in lemon juice.
• Refrigerate until it starts to thicken.
• Whip cream until thick.
• Fold half of the whipped cream into the gelatine mixture, until blended.
• Fold in the mandarin oranges.
• Spoon into the crumb crust.
• Top with the remaining whipped cream.
• Refrigerate 3- 4 hours.

NO-BAKE ORANGE CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin powder and sugar in water. Add orange juice and zest. Refrigerate for 1 hour or until thickened but not set. , Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.

COOL & CRISP CITRUS CHIFFON PIE

Steps:

• Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
• Beat together egg yolks, fruit juices, and water; stir into gelatin mixture.
• Cook and stir over medium heat just till mixture comes to boiling.
• Remove from heat; stir in peels.
• Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon.
• Beat egg whites till soft peaks form.
• Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture.
• Pile into cooled baked pastry shell.
• Chill till firm.
• Trim with whipped cream and thin orange slices cut in fourths.