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Cake Fruity Food Sweet Dessert

Blueberry-orange Chiffon Pie

Ingredients & Directions

1 Prepared 9-inch Pastry Pie
3 lg Eggs; separated
3 tb Orange Juice
2 c Water; divided
1/2 c Granulated Sugar; divided
1 pk (3-oz.) Orange Flavored
1 1/2 ts Grated Orange Rind
1 ds Salt
1 pt Fresh Blueberries
1 ct Whipping Cream

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.

1 servings

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