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Chiffon Pie
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5 from 2 votes

Orange Pie

This easy orange pie is flavor-packed and paired with a gingersnap crust. It's a chiffon pie - so it's light, airy, and no-bake.
Prep Time15 mins
Cook Time10 mins
Chill time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 273kcal
Author: Stefani


Gingersnap Crust Ingredients

  • 2 cups gingersnap cookies broken into chunks
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter melted
  • 1 teaspoon ground ginger optional

Pie Filling Ingredients

  • 1/2 cup sugar
  • 1 cup orange juice
  • 4 large egg yolks
  • 1 packet gelatin
  • zest of one orange
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup heavy whipping cream
  • 1/3 cup sugar

Decoration Ingredients


Gignersnap Crust Instructions

  • Preheat oven to 350 F.
  • Blend gingersnap cookies into a coarse crumb in a food processor.
  • Add sugar, melted butter, and ginger to the food processor, blending until mixture reaches the consistency of wet sand.
  • Press into the bottom and up the sides of a greased 9” pie pan.
  • Bake for 10 minutes. Cool completely before filling.

Pie Filling Instructions

  • Make a double boiler by setting a metal mixing bowl over a saucepan of water on medium-low heat.
  • In the bowl of the double boiler, combine 1/2 cup sugar, orange juice, egg yolks, and gelatin, stirring until thick.
  • Add orange zest, vanilla, and spices.
  • Chill mixture in the refrigerator until thick enough to form small mounds when dropped from a spoon. Start checking at around ten minutes and keep a close eye on it after. As you can imagine, it’s next to impossible to fold an airy cream (or meringue) through a solid, gelatinous mixture and end up with a homogenous filling.
  • In a separate bowl, whisk 1 cup heavy whipping cream with remaining 1/3 cup sugar.
  • Fold cream lightly through orange mixture until just combined.
  • Pour pie filling into crust and allow to set fully in the refrigerator.

Decorating Instructions

  • To serve, decorate with candied clementines, crushed gingersnaps, and fresh mint.


In developing a recipe for orange pie, I combined a classic inspiration – a recipe from Joy of Cooking – with the modern method of substituting whipped cream for egg whites. My pie is based on Irma Rombauer’s “Lemon or Lime Chiffon Pie” from the 1981 edition of Joy of Cooking. I used orange rather than lemon or lime (an option Rombauer suggests), added some warming winter spices, and (because I have been brainwashed into thinking that raw eggs have murderous intent) used whipped cream in lieu of egg whites.


Calories: 273kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 105mg | Potassium: 127mg | Sugar: 21g | Vitamin A: 540IU | Vitamin C: 10.5mg | Calcium: 39mg | Iron: 1.4mg