Page 191 - United States of Pie

Citrus Chiffon Pie

I developed this light, creamy, and refreshing pie in the spirit, if not
the letter, of “Pie King” Monroe Boston Strause’s famous chiffon
pies. Its bright flavor embodies a sunny Los Angeles day. A billowy
cloud of egg white chiffon, redolent of oranges and lemons, is
mounded in a graham cracker or vanilla wafer crust and popped in

the refrigerator to cool. With its delicate filling and crisp crust, this is
the type of pie that is deceptively easy to eat, slice after slice.

1 Graham Cracker Crust or Vanilla Wafer Crust

1 envelope ( /4 ounce) unflavored gelatin
1
½ cup plus /3 cup sugar
1
Pinch of kosher salt
4 large eggs, separated (see Note)
13 cup lemon juice (from approximately 2 lemons)
½ cup orange juice (from approximately 3 oranges)

½ teaspoon grated lemon zest
1 teaspoon grated orange zest

In a medium-size saucepan, mix together the gelatin, the ½ cup of
sugar, and the salt.
In a medium-size bowl, combine the egg yolks, lemon juice,
orange juice, and ¼ cup of water. Beat until smooth.

Stir the egg yolk mixture into the gelatin mixture, and bring to a
boil over medium heat, dissolving the gelatin and sugar. Remove the
saucepan from the heat, transfer the contents to a bowl, cover, and
refrigerate until partially set, about 1 hour.