There are several types of pies out there, but they differ mostly by the type of filling used. These fillings can also determine the type of flavoring and crusts used given their consistencies. Today's recipe will be for a chiffon pie.

This popular type is usually flavored with citrus juices, and there aren't much to choose from, though other fruit flavors will do. This recipe is for an orange flavored chiffon pie topped with a nice Crème Chantilly.

The 'chiffon' in chiffon pie

Chiffon is the type of custard that's a lot like a Bavarian cream whereas its cooked over a stove and is thickened with gelatin and lightened with whipped cream.

However, the former is also lightened with whipped egg whites (or a meringue) and is primarily used as a filling while the latter is used for just about anything. Also, most chiffon recipes call for a citrus liquid as its base and flavoring.

Making a chiffon pie can be pretty simple as long as one understands the basics of fillings like custard and its subtle variations. As for the pie shell, one doesn't even have to make and bake it these days; they can forego the process and buy a pre-baked shell sold at the store. This is a simple recipe after all. Now for said recipe.

The recipe


  • 1 envelope powdered gelatin
  • 2 tbsp water
  • 4 large eggs, separated
  • 1 cup sugar
  • 1/2 cup fresh orange juice
  • 1 tbsp orange zest
  • 1/2 tsp cream of tartar
  • 1/2 cup heavy cream
  • 1 pre-baked pie shell (9")

Crème Chantilly ingredients:

  • 2 cup whipping cream
  • 4 oz powdered sugar
  • 1/2 tsp vanilla extract

The directions

  1. Bake the pie shell in the oven according to the instructions. Transfer to a rack to cool completely.
  2. Bloom the gelatin in the water and set aside.
  3. Crack open the eggs and separate the yolks from the whites. Combine the bloomed gelatin, yolks, 1/2 cup of the sugar, orange juice, and orange zest in a bowl placed over a saucepan half-filled with simmering water. Whisk the mixture in the bowl as it cooks until it begins to boil.
  4. Place the bowl over an ice bath and stir the custard until it begins to mould. Leave it to chill for 30 minutes.
  5. To make the meringue, beat together the egg whites and cream of tartar in a mixer at high speed until it turns foamy. Add the remaining 1/2 cup sugar, one tablespoon at a time to the whites while they are still beating. Continue beating until the sugar has dissolved and the whites turn glossy and form soft peaks. Transfer the meringue to a bowl.
  6. In the same mixer, beat the heavy cream until it forms stiff but not dry peaks.
  7. Gently, fold the meringue into the chilled custard followed by the whipped cream until fully incorporated to complete the chiffon.
  8. Fill the pie shell with the chiffon, and chill unsealed for 3 hours or until firm.
  9. To make the Crème Chantilly, combine the heavy cream, powdered sugar and vanilla extract in a bowl over an ice bath until it forms stiff peaks. Do not over whisk or it will become butter.
  10. Before serving, glaze the top of the pie with the Crème Chantilly.