Sweets for your sweetie

Orange Chiffon Pie

Serves 6-8

In the 1950s, ready-prepared frozen pie shells began appearing in supermarkets, and their chiffon fillings - gelatin mixtures lightened with meringue - were quickly made from instant 'Jell-O' packaged desserts. These were whipped up to fill the pie shells and became incredibly popular - a true convenience dessert. Making a chiffon pie from scratch is almost as quick and easy, as it needs no cooking at all.

Crumb Crust
18-20 Graham crackers (digestive biscuits), finely crushed
4 tbsp/55g butter, melted
2 tbsp superfine (caster) sugar (optional)

Orange Chiffon Filling
¼ cup/60ml cold water
1 package or 1 tbsp gelatin
4 eggs, separated
1¼ cups/275g superfine
(caster) sugar
grated peel of 1 orange
½ cup/125ml freshly squeezed orange juice
¼ tsp cream of tartar

To Decorate
julienne strips of orange peel, simmered in water until tender
whipped cream

1. To make the crumb crust, combine the crushed crackers, melted butter and sugar, if using, in a large bowl. Pour into a 9in/23cm pie pan and, using an 8in/20cm pie pan, press the crumbs firmly against the bottom and side of the larger pan. Alternatively, use the back of a tablespoon to press the crumbs evenly against the bottom and side of the pan. Chill until firm.
2. For the filling, pour the water into a coffee cup or small bowl, sprinkle over the gelatin and allow to stand for 10 minutes. Set the cup in a saucepan of just simmering water and heat gently for 5 minutes, stirring until the gelatin has completely dissolved.
3. Using an electric beater, beat the egg yolks in a large heatproof bowl for 1-2 minutes, until light and fluffy. Gradually beat in half the sugar, the grated orange peel, and juice. Set the bowl over a saucepan of just simmering water (the bottom of the bowl should just touch the water) and cook, stirring constantly, for about 8-10 minutes, until the mixture thickens and coats the back of a wooden spoon. Remove the bowl from the water, stir in the gelatin mixture and cool this custard, stirring occasionally. If you like, set the custard over a bowl of cold water to cool quickly, but do not allow it to set.
4. Using clean beaters, whisk the egg whites and cream of tartar in a large bowl until fluffy. Increase the speed and whisk until soft peaks form. Gradually whisk in the remaining sugar until the whites are stiff and glossy.
5. Beat a spoonful of the whites into the cooled custard, then pour the custard mixture over the whites and fold together until the mixtures are just blended. Do not overwork the mixture - it does not matter if a few lumps of white remain. Pour into the crumb crust, mounding the mixture in the middle, and chill for 4-6 hours or until set.
6. Decorate with julienne strips of orange peel and serve with whipped cream.

Cook's Tip
Instead of heating the softened gelatin in a pan of hot water, heat it in a microwave on high for 10-15 seconds and then stir until completely dissolved.