Palm Springs Tangerine Chiffon Pie Recipe

Palm Springs Tangerine Chiffon Pie Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons, Tangerines
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More Information

You'll be greeted with smiles when you serve Palm Springs Tangerine Chiffon Pie to family and friends. This pie is wonderfully refreshing in the summer.


  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 4 eggs, separated
  • 1 Tbsp. Sunkist® freshly grated tangerine peel
  • 1 cup Sunkist® freshly squeezed tangerine juice
  • 1 Tbsp. Sunkist® freshly squeezed lemon juice
  • 1/2 tsp. cream of tartar
  • 1 small Sunkist® tangerine, segmented and seeded

  • Crunchy Walnut Crumb Crust:
  • 1 1/2 cups corn flake crumbs
  • 1/3 cup ground walnuts
  • 1/4 cup sugar
  • 1/4 cup softened butter or margarine

  • Preparation: Preheat oven to 375 degrees.

Instructions: (Makes 8 servings)

  • Crunchy Walnut Crumb Crust: Stir together all ingredients until evenly mixed. Press into bottom and sides of a 9 inch pie plate. Bake at 375 degrees for 8 minutes, cool.
  • Tangerine Filling: In medium saucepan stir together 1/2 cup sugar and gelatin. Beat egg yolks until light, stir into sugar mixture along with tangerine peel and juice and lemon juice. Cook slowly gradually increasing heat and stirring constantly until mixture just boils.
  • Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites with cream of tartar to soft peak stage. Gradually add remaining sugar, beating at high speed until stiff but still moist. Gently fold into chilled mixture. Spoon into cooled crust, chill until set. Garnish with fresh tangerine sections.