Tropical Orange Chiffon Pie

Tropical Orange Chiffon Pie

A vintage handwritten recipe for a Tropical Orange Chiffon Pie; make this pie with a Kellogg's Corn Flake Crumb crust, and a pie filling made with unflavored gelatine, salt, sugar, water, orange juice concentrate, and whipped cream.
A vintage handwritten recipe for a Tropical Orange Chiffon Pie


3/4 cup Kellogs Corn Flake Crumbs
2 tablespoons shredded coconut
2 tablespoons sugar
1/4 cup soft butter

1 tablespoon unflavored gelatine
1/2 teaspoon salt
1/2 cup sugar
1 cup water
1 can (6-ounce) fresh orange juice concentrate
1 cup whipping cream


1. Combine Kellogg's Corn Flake Crumbs, coconut, sugar, and butter; mix well. Press firmly around the sides and bottom of an 8-inch pie pan. Chill. 

2. Mix gelatine, sugar, and salt thoroughly in a small saucepan. Add water and cook over low heat, stirring constantly, until gelatine is dissolved. Remove from heat and stir in undiluted frozen orange juice. Chill, stirring occasionally until mixture mounds with dropped from a spoon. 

3. Whip cream until smooth. Fold into orange juice mixture. Pour into pie shell. Chill until firm. Garnish with orange sections. 

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