It's got that tangy yet creamy thing going, highlighted by the gingersnap crust.  It's a nice change from most citrus pies.  And it won a blue ribbon at the state fair pie contest in the "Citrus" category!

Sunshine Chiffon

1.0/5 rating (1 votes)
  • Prep Time: 1 hour plus chilling
  • Baking Time: 10 to 12 minutes for crust
  • Serves: 8
Sunshine Chiffon in Gingersnap Crust

Ingredients

Gingersnap Cookie Crumb Crust

1 ½ c. fine gingersnap cookie crumbs

6 T.      unsalted butter, melted

3 ½ T. sugar

Pie Filling

1          cookie crumb crust, made with gingersnaps (see below)

¼ c.     freshly squeezed orange juice (preferably from mandarin or clementine oranges)

1          pkg. unflavored powdered gelatin (2 ¼ t.)

½ c.     granulated sugar

Dash  salt (scant 1/8 t.)

¼ c.     orange juice concentrate

½ c.     fresh lemon juice

1 T.      finely grated orange zest

4          egg yolks, lightly beaten

1 c.      heavy cream

1/4 c.  powdered sugar

½ t.      vanilla

Optional Glaze

6 oz.    frozen orange juice concentrate

2/3 c.  sugar

1/3 c.  water

2 T.      light corn syrup

2 T.      tapioca starch

Directions

 

Directions for the crust:

  1.  Preheat oven to 350°.
  2.  In a bowl, combine cookie crumbs, butter and sugar.  Stir to        moisten evenly. 
  3.  Pat the mixture firmly and evenly into the bottom and up the sides of a 9” pie pan. See  Baker's Notes, below.
  4.  Bake for 9-10 minutes, then set aside to cool.

Directions for the filling:

  1. Make the cookie crumb crust (see below) and let it cool completely.
  2. Prepare an ice bath in a large bowl (cold water and ice cubes).   Set aside.
  3. Squeeze the juices, zest the orange, and prepare the egg yolks.
  4. Put the ¼ c. fresh orange juice in a medium saucepan and sprinkle with the gelatin.  Let stand for 8 minutes, until the gelatin softens and swells.
  5. Stir in the granulated sugar, salt, lemon juice, orange juice concentrate, orange zest and egg yolks; whisk.  (Gelatin may be lumpy.)
  6. Place over medium heat and cook, whisking constantly, until the gelatin melts and the mixture thickens a bit (about 8-10 minutes).  Don’t allow the mixture to boil.
  7. Move the mixture to another pan, then set that in the ice bath and let it cool – whisking frequently – until it is cool to the touch and thick.  Whisk to remove lumps.
  8. Using an electric mixer on medium-high speed, beat together the cream, powdered sugar and vanilla until thick, soft peaks form. 
  9. Spoon the gelatin mixture into the cream and stir or whisk gently to blend completely.  Pour into cookie crust, smoothing the top.
  10. Refrigerate the pie until it is cold and firm, 3-4 hours   Let stand at room temperature for 20 minutes before serving.
  11. Optional:  decorate with candied orange slices, a sprinkle of gingersnap crumbs  and/or an orange glaze.  See below.

Directions for the glaze:

Blend ingredients in a small saucepan, bring to a boil, then reduce heat and simmer for 8-10 minutes, stirring.  Let cool to thicken, then drizzle a little bit over the top or on a serving plate under the slice of pie.

Baker’s Notes and Tips and Tricks

Baker’s note:  this crust misture is a little more than you will need for a standard 9” pie plate and would do nicely for a deep-dish plate.  If you use a standard 9” pie plate, you can leave out about 1-2 T. of the mixture.

Small wedges of candied orange slices make a nice decorative touch on top.  I also used the extra gingersnap crust crumbs to sprinkle around on top.

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM
Sunshine Chiffon

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