The best delicious Blueberry-orange Chiffon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry-orange Chiffon Pie recipe today!
Hello my friends, this Blueberry-orange Chiffon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry-orange Chiffon Pie is amazingly delicious, and addictive, everyone will be asking for more Blueberry-orange Chiffon Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry-orange Chiffon Pie.
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1 Prepared 9-inch Pastry Pie
-Shell
3 lg Eggs; separated
3 tb Orange Juice
2 c Water; divided
1/2 c Granulated Sugar; divided
1 pk (3-oz.) Orange Flavored
-Gelatin
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.
Yields
1 servings
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