{"id":24509,"date":"2019-11-13T11:54:11","date_gmt":"2019-11-13T17:54:11","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=24509"},"modified":"2020-02-03T11:18:45","modified_gmt":"2020-02-03T17:18:45","slug":"spiced-orange-chiffon-pie","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/spiced-orange-chiffon-pie\/","title":{"rendered":"Orange Pie Recipe"},"content":{"rendered":"

Orange pie has a fresh, bright flavor and a lovely gingersnap crust. Contributor Jessica Touchette makes hers as a light, fluffy chiffon pie and adds some winter spices.<\/p>\n

\"Orange<\/a>
\nIf you’re looking to up your pie game this holiday season, this orange pie is the way to go. The unbaked filling consists of a flavored egg yolk and gelatin base that thickens the pie the way cornstarch does in a cream pie<\/a>.<\/p>\n

Meringue or cream lightens and supports the flavored mixture, turning what would otherwise be a thick custard into a light and silky confection.<\/p>\n

How to Make Orange Pie<\/h2>\n

To begin, you’ll need to use a double boiler. This lets you gently warm and mix the egg yolks into the other ingredients without actually cooking them.<\/p>\n

Make a double boiler by setting a metal mixing bowl over a saucepan of water on medium-low heat.<\/p>\n

In the bowl of the double boiler, combine sugar, orange juice, egg yolks, and unflavored gelatin, stirring until thick<\/strong>. The gelatin thickens the orange pie like it does in a mousse cake<\/a>, but don’t worry – it won’t end up with the consistency of JELLO, like a mirror glaze<\/a>.<\/p>\n

Remove from the heat and add orange zest, vanilla, and spices.<\/strong><\/p>\n

Chill the mixture in the refrigerator<\/strong> until it is thick enough to form small mounds when dropped from a spoon. Start checking at around ten minutes and keep a close eye on it after that point. As you can imagine, it’s next to impossible to fold an airy cream (or meringue) through a solid, gelatinous mixture and end up with a homogeneous filling.<\/p>\n

Meringue vs. Whipped Cream<\/h3>\n

Now, it’s time to lighten up the filling.<\/p>\n

Chiffon pie experienced a brief dip in popularity in the 1980s when raw eggs were first associated with salmonella poisoning. However, bakers and food manufacturers soon found a way around this problem, substituting whipped cream for beaten egg whites in the pie’s unbaked filling.<\/p>\n

Today, chiffon pie might be made with meringue, cream, or a mix of the two.<\/strong><\/p>\n

I use the cream method.<\/p>\n

In a separate bowl or the bowl of a stand mixer, whisk 1 cup of heavy whipping cream with sugar<\/strong> until is looks like whipped cream. You are essentially making a chantilly cream<\/a> (sweetened whipped cream).<\/p>\n

\"Thickened<\/p>\n

Fold cream lightly through orange mixture until just combined.<\/p>\n

Pour pie filling into crust and allow to set fully in the refrigerator.<\/p>\n

\"Orange<\/a><\/p>\n

(While I used cream, you can make your pie more authentic by using 1 cup of egg whites combined with 1\/2 teaspoon of cream of tartar rather than the cream. Whisk the egg white mixture until soft peaks form, then gradually beat in the sugar to get stiff peaks.)<\/p>\n

Which Pie Crust to Use with Orange Pie<\/h2>\n

I used a gingersnap crust for this pie.<\/strong> However, a classic pie crust<\/a>, crust made from Oreo cookies<\/a>, or even a pretzel pie crust<\/a> will work, so you needn’t feel wedded to the gingersnap crust.<\/p>\n

\"Ginger

Buy gingersnap cookies or make your own to use in the crust.<\/p><\/div>\n

History of Chiffon Pie<\/h2>\n

\"Chiffon<\/a><\/p>\n

I love orange chiffon pie, but nearly any pie flavor<\/a>, from strawberry rhubarb to pumpkin, can be reinterpreted as chiffon.<\/strong><\/p>\n

Chiffon pie was developed by Californian Monroe Boston Strause in the 1920s.<\/p>\n

The teenaged Strause was working as a baker’s apprentice when he set out to improve upon the popular, cornstarch-thickened cream pies that he found to be manifestly unappealing. According to a 1945 article written by Clementine Paddleford for the Los Angeles Times<\/em>, he turned to an \u00e9clair’s cream filling for inspiration.<\/p>\n

The cream was made from sugar syrup beaten into stiff egg whites, which was then folded through a flavored cornstarch filling. Strause began to play around with using additional egg whites for lightness and dropping the cornstarch in favor of a tasteless, new-fangled setting agent: gelatin.<\/p>\n

The result was what Paddleford called a “filling ethereal,” which Strause’s mother said looked “like a pile of chiffon.”<\/strong><\/p>\n

\"Chiffon<\/a>
\nStrause’s chiffon pie was not a revolutionary invention, for it grew out of the gelatin and souffl\u00e9 pies featured in cookbooks of the early 1920s. Nevertheless, both Strause and his chiffon pie catapulted into fame.<\/p>\n

Strause made a career out of pie baking, lauded at times as both a “pie engineer” (don’t you wish that had been on your kindergarten radar?) and the “Pie King.”<\/p>\n

Recipes for chiffon pie began to crop up in cookbooks and women’s periodicals as early as 1929 when a recipe for pumpkin chiffon debuted in the Beverly Hills Women’s Club’s Fashions in Food<\/em><\/a>.<\/p>\n

Despite sugar rationing, the pie managed to maintain its popularity throughout WWII. This is a feat widely credited to Irma Rombauer, who printed a recipe for lemon chiffon pie in the 1931 edition of her massively popular Joy of Cooking<\/em><\/a>, and included a whole section on chiffon in subsequent editions.<\/p>\n

If you are interested in learning more about chiffon, check out my post on chiffon cake<\/a> and the differences between chiffon cake and angel food cake<\/a>.<\/p>\n

How to Decorate Orange Pie<\/h2>\n

I decorated this pie with candied orange slices<\/a>, crushed gingersnaps, and fresh mint. You could also top it with whipped cream (or even chocolate whipped cream<\/a>) and call it a day.<\/p>\n

\"candied<\/a><\/p>\n

Did you make this recipe? Leave a review!<\/a><\/div>\n
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\"Chiffon<\/div>\n
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<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t
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5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Orange Pie<\/h2>\n
<\/div>\n
This easy orange pie is flavor-packed and paired with a gingersnap crust. It's a chiffon pie - so it's light, airy, and no-bake.<\/span><\/div>\n\n\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Dessert<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> Chill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>55 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>12<\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>273<\/span>kcal<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Author <\/span>Stefani<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Gingersnap Crust Ingredients<\/h4>