Winter Citrus Chiffon Pie

When the temperatures drop into the single digits and the warmth of the sun is a distant memory, whip up a citrus chiffon pie to cheer your family. Citrus is in season throughout the winter, lifting spirits and delighting tastebuds.

Casey Barber

Winter Citrus Chiffon Pie

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    1 pie crust (1/2 master pie crust recipe), rolled to fit a 9-inch pie pan 1 pinch kosher salt
    1 cup freshly squeezed grapefruit juice (from 1 grapefruit), strained 1 cup (7 oz) granulated sugar, divided in half
    1/2 cup freshly squeezed orange juice (from about 2 oranges), strained 1 envelope powdered gelatin
    4 large eggs, yolks and whites divided


    Prep: 45 min Total:
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    • 1

      Preheat the oven to 425. Blind-bake 1 pie crust in a 9-inch pie pan for about 15 minutes, until the crust is fully cooked on the bottom and light golden brown at the edges. Cool on a wire rack.

    • 2

      Fill a small, straight-sided saucepan halfway with water and bring to a simmer over medium-low heat.

    • 3

      Stir the grapefruit juice and orange juice together in a liquid measuring cup.

    • 4

      Whisk 1 cup of the fruit juice, the egg yolks, salt and 1/2 cup granulated sugar together in a stainless steel or Pyrex glass bowl.

    • 5

      Pour the remaining 1/4 cup of the fruit juice into a small, shallow bowl. Sprinkle the gelatin evenly across the surface of the juice and set aside.

    • 6

      Set the bowl containing the fruit juice and egg yolks over the saucepan of simmering water. The bottom of the bowl should rest comfortably on the lip of the pan, but not touch the water inside.

    • 7

      Whisk the juice continuously for 10-12 minutes until the liquid turns opaque and thickens slightly to a loose custard consistency.

    • 8

      Remove the bowl from the heat and whisk in the gelatin mixture. Set aside until lukewarm.

    • 9

      Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment until medium peaks form. As the whites begin to froth, sprinkle the remaining 1/2 cup sugar evenly over the egg whites until fully incorporated.

    • 10

      Gently fold the gelatin-custard mixture into the whipped egg whites, then pour the chiffon filling into the prepared pie crust.

    • 11

      Chill the pie for at least 4 hours and serve cold.

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