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Receta Blueberry Orange Chiffon Pie

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Ingredientes

Cost per recipe $6.08 view details
  • 1 x Prepared 9-inch Pastry Pie Shell
  • 3 lrg Large eggs, separated
  • 3 Tbsp. Orange Juice
  • 2 c. Water, divided
  • 1/2 c. Granulated Sugar, divided
  • 1 pkt (3-ounce.) Orange Flavored Gelatin
  • 1 1/2 tsp Grated Orange Rind
  • 1 dsh Salt
  • 1 pt Fresh Blueberries
  • 1 ct Whipping Cream

Direcciones

  1. Makes One 9-Inch Pie
  2. Separate the Large eggs. Slightly beat the egg yolks with the orange juice, and combine with 1 c. water in a saucepan over a moderate heat setting. Add in one-quarter c. sugar and continue to cook and stir till the mix is slightly thickened and just comes to a boil.
  3. Remove from the heat source.
  4. Add in gelatin and stir till dissolved. Add in water and orange rind, and stir. Refrigeratetill slightly thickened.
  5. Beat egg whites and salt till foamy. Gradually beat in 1/4 c. sugar and continue beating till stiff peaks are formed. Mix in thickened gelatin. Blend well. Mix in one and one-half c. blueberries and spoon filling into pie shell. Refrigeratetill hard.
  6. Just before serving, prepare the whipped cream. Cover pie with whipped topping and remaining blueberries. Slice to serve.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1052g
Calories 781  
Calories from Fat 141 18%
Total Fat 15.73g 20%
Saturated Fat 4.68g 19%
Trans Fat 0.0g  
Cholesterol 625mg 208%
Sodium 384mg 16%
Potassium 514mg 15%
Total Carbs 147.18g 39%
Dietary Fiber 7.2g 24%
Sugars 133.09g 89%
Protein 21.05g 34%
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