Tangerine Chiffon Pie

Brighten up your dessert table with the refreshing and airy delight of Tangerine Chiffon Pie! This stunning no-bake pie combines the tangy sweetness of freshly squeezed tangerine juice and zest with a cloud-like chiffon filling, all nestled in a buttery graham cracker crust. The silky texture is achieved by folding whipped cream and meringue into the citrus-infused base, creating a light and luscious treat that's perfect for any occasion. With its vibrant flavor and melt-in-your-mouth consistency, this pie is a citrus lover's dream. Serve it chilled and garnished with dollops of whipped cream or fresh tangerine slices for an elegant, sun-kissed finish. Perfect for springtime gatherings or holiday spreads, this dessert will leave everyone reaching for seconds.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 6 tablespoons Unsalted butter, melted
• 0.75 cup Tangerine juice (freshly squeezed)
• 1 tablespoon Tangerine zest
• 0.75 cup Granulated sugar (for filling)
• 1 packet Unflavored gelatin
• 3 large Egg yolks
• 3 large Egg whites
• 0.5 cup Heavy cream, chilled
• 1 tablespoon Confectioners' sugar
• 0.5 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are well-coated and the texture resembles wet sand.

Step 3

Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Bake for 8–10 minutes or until lightly golden, then set aside to cool.

Step 4

In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of tangerine juice and let it sit for 5 minutes to bloom.

Step 5

In a medium saucepan, combine the remaining tangerine juice, tangerine zest, granulated sugar, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 6–8 minutes). Do not let it boil.

Step 6

Remove the saucepan from the heat and stir in the bloomed gelatin until thoroughly dissolved. Allow the mixture to cool to room temperature.

Step 7

In a clean bowl, beat the egg whites with a hand or stand mixer until soft peaks form. Gradually add 1 tablespoon of granulated sugar and continue beating until stiff peaks form.

Step 8

Gently fold the beaten egg whites into the cooled tangerine mixture until no streaks remain.

Step 9

In another bowl, whip the chilled heavy cream, confectioners' sugar, and vanilla extract until soft peaks form.

Step 10

Gently fold the whipped cream into the tangerine mixture, being careful not to deflate the airiness.

Step 11

Pour the chiffon filling into the prepared crust and smooth the top with a spatula.

Step 12

Chill the pie in the refrigerator for at least 4 hours or until fully set.

Step 13

Slice and serve chilled, garnished with additional whipped cream or tangerine segments if desired.

Nutrition Facts

Serving size	761.3 grams (761.3g)

Amount per serving	% Daily Value*
Calories	2257

Total Fat 143.70g	184%
Saturated Fat 79.90g	400%
Polyunsaturated Fat 0.00g
Cholesterol 874mg	291%
Sodium 1329mg	58%
Total Carbohydrate 200.60g	73%
Dietary Fiber 5.30g	19%
Total Sugars 97.20g
Protein 41.10g	82%

Vitamin D 55IU	275%
Calcium 288mg	22%
Iron 8mg	45%
Potassium 898mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 7.3%

Carbs: 35.5%