NO BAKE ORANGE CREAM PIE
This no bake orange cream pie recipe is the BEST pie recipe for spring and summer months. It's easy to make with the perfect flavor.
Provided by Jennifer
Categories Cakes & Pies
Time 6h10m
Number Of Ingredients 10
Steps:
- Pulse the graham crackers in a food processor to crumble. Mix in the sugar, cinnamon, and butter until crust forms.
- Press into a 9-inch spring-form pan and refrigerate for 30 minutes.
- Add boiling water and gelatin powder to a large bowl; whisk until dissolved.
- Add cold water and ice cubes; whisk until slightly thickened. Set aside for 10 minutes to allow jello to set.
- Add cool whip topping to jello and whisk together until light and fluffy. Stir in the oranges and refrigerate for 30 minutes, or until thickened.
- Add the pie filling to the crust and refrigerate for up to 6 hours, or until firm. Top with cool whip and enjoy!
ORANGE AND LEMON PIE - CHIFFON PERFECTION RECIPE
Here is a tasty and light pie recipe your family will love. This whips up so light and fluffy and is the perfect ending to a family meal. This has a really light meringue with a nice citrus flavor.
Provided by Analida Braeger
Categories Dessert
Time 4h50m
Number Of Ingredients 10
Steps:
- Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Dock (poke) the dough all over with a fork. Freeze for about 20 minutes.
- Preheat your oven to 350'F.
- Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
- Remove from the oven and allow to cool for about 30 minutes.
- In small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
- In a sauce pan combine the gelatin, 1/2 cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
- Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take about 30-40 minutes or until it is the consistency of raw eggs.
- Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining 1/4 cup of sugar. Continue to beat until the whites form soft peaks.
- Fold the chilled citrus-egg yolk mixture into the beaten whites and combine thoroughly.
- Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
- Serve with a dollop of whipped cream if desired.
Nutrition Facts : Calories 213 kcal, Carbohydrate 31 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 125 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
AMISH LEMON SPONGE PIE
As taken from an old Amish cook book sent in by Fanny Mae Bontrager. I made it today and it was 30 minutes at 375degrees. My husband is still raving about this pie. I am no good at crusta but I guess I can do fillings. This pie is like eating a cloud, light and creamy with a touch of lemon. Next time I think I will add some...
Provided by Stormy Stewart
Categories Pies
Time 10m
Number Of Ingredients 7
Steps:
- 1. Mix sugar, butter anf Flour. Add Lemon juice, egg yolks and milk. Beat well.
- 2. Fold in beaten egg whites, mixing well and pour into a unbaked pie shell.
- 3. Bake in a 375 degree oven until outside half is set. Center may seem a bit soft.
ORANGE CREAM PIE
The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Young people just love it as it tastes just like a "CREAMSICLE". About 22 years ago an East Indian friend suggested that I make this recipe as it was always a special dessert in certain parts of India. I made some modifications to the recipe and everyone tells me that it is better than the original recipe.
Provided by William Uncle Bill
Categories Pie
Time 40m
Yield 1 nine inch pie, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- PIE CRUST----------.
- In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
- Add margarine or butter and blend using a pastry blender or a fork.
- Preheat oven to 350 F degrees.
- Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
- Dust with 1 tablespoon of flour.
- Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
- Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
- Bake in preheated 350 F oven for 10 minutes.
- Remove from oven and let cool.
- FILLING----------.
- In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
- Add 1/2 cup of cold water and let cool for about 15 minutes.
- Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
- Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
- Remove from freezer and break up the jelly mixture using a whisk.
- In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
- Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
- Add whipped cream to the jelly and fold in, (DO NOT BEAT).
- Pour mixture into the cooled pie shell.
- Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
- TOPPING----------.
- In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
- Add orange extract and gradually add powdered sugar and continue beating until thickened.
- Before serving pie, spread whipped cream over entire top of pie.
- Place and arrange orange segments on top of whipped cream creating a pattern if desired.
- Sprinkle with grated sweetened chocolate.
- Serve pie chilled, not frozen.
SHAKER LEMON PIE
Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.
Nutrition Facts : Calories 587 calories, Fat 26g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 383mg sodium, Carbohydrate 83g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
AMY'S LEMON ORANGE CREAMY PIE
I have made so many pies, but this is my favorite. It's quick too! Addition of butter to the recipe is optional.
Provided by AMWAD
Categories Lemon Pie
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat.
- Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 51.3 g, Cholesterol 92.1 mg, Fat 7.4 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 210.8 mg, Sugar 44.5 g
AMY'S LEMON ORANGE CREAMY PIE
I have made so many pies, but this is my favorite. It's quick too! Addition of butter to the recipe is optional.
Provided by AMWAD
Categories Lemon Pie
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat.
- Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 51.3 g, Cholesterol 92.1 mg, Fat 7.4 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 210.8 mg, Sugar 44.5 g
LEMON-ORANGE MERINGUE PIE
Provided by Barbara Kafka
Categories dinner, dessert
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make lemon curd and place in the refrigerator to chill while finishing recipe.
- To make the crust, sift together flour and salt in the large bowl of an electric mixer. Add lard and butter and mix with a paddle until the mixture resembles coarse meal. Add cold water and mix only until dough forms a ball. Wrap in plastic and refrigerate for one hour.
- Roll out pastry or press it into a 9-inch glass pie plate. Prick bottom all over with a fork. Line with baking parchment or aluminum foil and weight with beans or pie weights. Chill for 15 minutes.
- Preheat conventional oven to 425 degrees.
- Place crust in oven and bake for 10 minutes or until edges are set. Remove beans and parchment and continue baking for 10 more minutes or until golden brown. Remove from oven.
- Place the marmalade in a small ceramic ramekin. Cook, uncovered, at 100 percent power in the microwave oven for 30 seconds. With a pastry brush, brush marmalade on the hot crust, covering it evenly. Set crust aside to cool.
- Peel and section juice oranges, if using them. Place sections on paper toweling to absorb juice. Preheat broiler.
- To assemble pie, place orange sections over the bottom of the crust. Spread chilled lemon curd over orange sections. Place in the refrigerator while making meringue.
- Preheat the broiler
- Place egg whites in the large bowl of an electric mixer. Add cream of tartar and salt. Beat until soft peaks form. Add the sugar, one tablespoon at a time and beat until shiny and soft peaks form.
- Spread meringue over lemon curd. Make sure the meringue covers the curd. Place under the broiler for 5 minutes, or until no longer sticky when lightly pressed with a finger. Serve at room temperature or chilled.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram
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Ingredients
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Filling
- 1 can sweetened condensed milk
- ½ cup freshly squeezed lemon juice
- ½ cup freshly squeezed orange juice
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 4 egg yolks
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Crust
- Preheat the oven to 375°F.
- In a bowl, mix the graham cracker crumbs, melted butter and granulated sugar until it resembles wet sand.
- Press the mixture into a 9-inch pie dish, making sure to cover the entire bottom and sides of the dish.
- Bake for 10-12 minutes or until lightly browned.
- Remove from the oven and let cool completely before adding the filling.
Filling
- In a large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, freshly squeezed orange juice, lemon zest, orange zest and egg yolks until well combined.
- Pour the mixture into the prepared crust.
- Bake for 15-20 minutes or until the filling is set but still jiggly in the center.
- Remove from the oven and let cool completely before adding the whipped cream.
- In a separate mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Spoon the whipped cream over the top of the pie and spread it evenly.
- Refrigerate for at least 2 hours or overnight before serving.
Variations
- For a twist on the original recipe, try adding a pinch of cinnamon to the graham cracker crust.
- For a more tropical flavor, substitute the orange juice with pineapple juice and add shredded coconut to the crust before baking.
- For a vegan alternative, substitute the sweetened condensed milk with coconut condensed milk and the egg yolks with cornstarch.