creamsicle chiffon pie

Happy Monday, friends! Let's kick off the week with a pie that's all about summer. Remember those incredible creamsicles from your childhood summers? Yeah, this is those in pie form... so that's kind of amazing.

I used my beloved Walker's Shortbread to make the crust, and it's a perfect complement to the creamy pie filling. We top that filling with homemade whipped cream with a touch of Grand Marnier and vanilla, and all is right in the world. This pie was made for your summer cookouts!

To get you started on this pie, or simply to satisfy your cookie craving, Walker's is offering all Little Kitchie readers a 20% discount off your entire purchase from their website by using the discount code LKSUMMER2014 at checkout, now through June 28th. 

Creamsicle Chiffon Pie (slightly adapted from First Prize Pies)

makes one 9-inch pie

for the crust, you'll need:

1 1/2 cups crushed Walker's Shortbread cookies

4 tablespoons unsalted butter, melted

for the filling, you'll need:

4 large eggs, separated

2/3 cup sugar

1/2 cup freshly squeezed orange juice

2 tablespoons Grand Marnier

1 teaspoon vanilla extract

1/4 teaspoons salt

1 1/2 teaspoons unflavored gelatin

for the topping, you'll need:

1 cup heavy cream

2 tablespoons sugar

1/4 cup Grand Marnier

1 teaspoon vanilla extract

zest of 1 orange

Pour the melted butter into a bowl with the shortbread cookie crumbs and use your hands to mix the two until the texture resembles wet sand. Firmly press the crumbs into a 9-inch pie pan. Place it in the freezer. 

Preheat the oven to 350 degrees F. Remove the pie from the freezer and bake for 10 minutes. Transfer to a wire rack to cool completely.

Put the egg whites in the fridge to keep them cold. Add the yolks and 1/3 cup sugar to the bowl of a stand mixer. Beat until light and frothy. Add the orange juice, Grand Marnier, vanilla, and salt and beat until combined.

In a small bowl, sprinkle the gelatin over 1/3 cup cold water to allow it to bloom.

In a double boiler or in a metal bowl set over a pot of simmering water, whisk the yolk mixture constantly until it's slightly thickened, 8-10 minutes. Remove it from the heat and slowly whisk in the gelatin mixture until it's completely dissolved.

Put the mixture over an ice bath, stirring occasionally, until it reaches room temperature. Clean the bowl for the stand mixer... you'll use it again in a minute.

Once the yolk mixture is at room temperature, make the meringue. Beat the egg whites in the bowl of your stand mixer until soft peaks form. Slowly add the remaining 1/3 cup of sugar and beat until stiff peaks form.

Gently fold the meringue into the yolk mixture in 3-4 batches, until it's incorporated. Pour the mixture into the pie shell and refrigerate for at least 2 hours.

Just before serving, make the topping: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar, Grand Marnier, and vanilla together until stiff peaks form. Dollop or pipe the whipped cream onto the pie surface. Garnish with orange zest or orange slices and serve!

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