Recipe Reboot: Orange Chiffon Pie

Well, I’m a couple of recipes behind on my schedule, but I had Orange Chiffon Pie pending (should have published last week) so I decided to get my tuchis in gear and do it today in honor of Pi Day.

If you’re not a nerdy sort, pi is the number 3.141592653…… (we don’t know yet exactly how many numbers there are after the decimal, hence the nerd interest), which is used to calculate the area of a circle. Therefore, the nerd community has declared March 14 to be Pi Day. Today is an extra special Pi Day because it’s 3/14/15, and this morning we experienced a most auspicious moment at 3/14/15 9:26:53. Woo!

The preparation of the Orange Chiffon Pie was marked by a surfeit of caution. This is a variant of the Lemon Chiffon Pie, and I didn’t want to repeat my mistake of overcooking the egg yolk mixture. I’m afraid I may not have cooked it enough. I managed not to beat the egg whites until they were too stiff and dry this time, and they seemed to fold well into the egg yolk/Jell-O mixture.

Alas, the Jell-O mixture never quite firmed up enough to hold its shape as the pie was cut. It still tasted good, though, thanks to the orange rind and real orange juice.

Alas again, I forgot to take a picture of the pie. However, I did shoot a short video. I’m getting better at editing them, but seem to be getting worse at making myself presentable enough to stand in front of the camera. A smear of Dream Whip (which I used to garnish the pie) on my sweater seems to reflect the light. I’m going to have to make a habit of wearing an apron when I cook. Cripes, I’m getting old…

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