Best Florida Orange Pie Recipes

FLORIDA ORANGE MERINGUE PIE

Steps:

• 1. Combine orange juice, sections, grated rind, sugar and cornstarch. Cook on low heat until clear. Add a little hot mixture to beaten egg yolks. Return to mixture and cook about 5 minutes longer. Remove from heat. Blend in lemon juice, butter or margarine. Pour into baked pie shell. Be sure filling and shell are both hot or both cold. Cover filling with meringue.
• 2. Bake in 350F degree oven until lightly browned.

FLORIDA ORANGE PIE

Steps:

• Beat egg yolks in a bowl.
• Add yolks, 1/2 cup sugar, and 1/2 cup orange juice to a saucepan; stir to combine.
• Cook and stir constantly over low heat for 10-12 minutes or until mixture reaches 160°; take off of heat.
• Sprinkle gelatin over the remaining orange juice; stir to combine, then let stand for 1 minute.
• Add gelatin mixture and grated orange and lemon rind to egg yolk mixture; stir to combine.
• Chill until the mixture has the consistency of unbeaten egg whites.
• In another bowl, beat 1/2 cup whipping cream, 2/3 cup powdered sugar and salt with an electric mixer on high speed until stiff peaks form.
• Fold whipped cream mixture into gelatin mixture.
• Fold in coconut and orange sections.
• Spoon mixture into pie shell; chill until firm.
• In a mixing bowl, beat the remaining whipping cream until foamy.
• Gradually add in 3 tablespoons powdered sugar and beat until soft peaks form.
• Spread half of whipped cream over pie.
• Pipe or dollop the remaining whipped cream around the edge of the pie.

FLORIDA ORANGE BLOSSOM PIE

Steps:

• 1. In small bowl place 2 cups of orange sections. Sprinkle with 2 tablespoons sugar. Let stand for 30 minutes.2. Meanwhile, in small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sour cream and 2 tablespoon sugar. Beat until combined. Spread on bottom of crust.3. Drain orange sections, reserving juice. Arrange drained orange sections on top of cream cheese mixture. Measure reserved juice. If necessary, add enough additional orange juice to equal 1 cup. In small saucepan stir together 2 tablespoons sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until mixture thickens and boils. Cool slightly.4. Spoon half of orange juice mixture over orange sections in crust. Arrange remaining orange sections around edge of pie. Spoon remaining orange juice mixture over orange sections. Refrigerate about 2 hours or until set.5. Spoon whipped topping in center of pie. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 second

AUTHENTIC FLORIDA'S SOUR ORANGE PIE RECIPE

Steps:

• Preheat the over to 350 degrees F.
• Break up the graham crackers; place in a food processor and pulse for 1 minute, creating fine crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and crush the crackers with a rolling pin, again, creating fine crumbs. Place in the food processor (or bowl).
• Melt 4 tablespoons of butter in the microwave (1 minute). Add the melted butter and sugar and pulse or stir until combined. Pour the mixed ingredients into the pie pan. Press the mixture into the bottom and side of the pie pan, forming a neat edge up the side of the pan. Bake the crust at 350 degrees until set and lightly golden (about 8 minutes). Set aside to cool on a wire rack; leave the oven on.
• After zesting the outside of 2 oranges and 2 lemons, set the zest aside.
• Next juice the oranges and lemons (you may have more juice than you need). Measure ½ cup of orange juice and ½ cup of lemon juice.
• Place 1 full cup of the combined juice in a small saucepan, add ½ cup of sugar and bring to a boil. After bringing to a full boil, turn down to medium heat and continue cooking for 20 minutes, reducing to ¾ cup of combined juice. This will look like syrup and thicken as it cooks.
• Next, separate 4 eggs - placing the egg yolks in one small bowl and the egg whites in another bowl (set aside the egg whites for the pie meringue topping).
• In an electric mixer with the wire whisk attachment, beat the four egg yolks with 1 heaping teaspoon of orange zest and 1 heaping teaspoon of lemon zest at high speed until very fluffy, for 5 minutes. Next, gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
• Lower the mixer speed and slowly add the combined orange/lemon syrup, mixing just until combined, no longer.
• Pour the mixture into the crust. Bake the pie for another 10 minutes, or until the filling has just set (should not jiggle).
• When the pie comes out, sprinkle the top with the remaining orange zest (or if you like, wait and put it on top of the meringue).
• Let cool for 5-10 minutes. Set aside. Keep the oven on.
• For the merengue (optional), With a mixer, beat the 4 egg whites at high speed with ¼ teaspoon of cream of tartar for about 4-5 minutes until soft peaks form. Gradually beat in the ¼ cup of sugar until blended. Next, spread the meringue over the pie filling; seal to the edge of the crust.
• Turn the oven up to 400 degrees. Bake for 5-10 minutes (or until the meringue is golden) BUT don't take your eyes off the oven, keeping the door slightly ajar.
• Refrigerate the pie for at least 4 hours or overnight. If you don't have enough time, freeze for one hour.

FLORIDA ORANGE PIE

Steps:

• Filling: Combine orange juice and sugar, and boil until sugar dissolves. Mix cornstarch and water; add to orange juice mixture. Add salt and butter. Beat egg yolks and add a little of hot mixture and stir together, then combine and stir until thickened. Add grated orange rind and sections just before removing from heat. Pour into pie shell and let cool. Topping: Beat egg whites until frothy; add ice water, then salt. Add sugar slowly while beating eggs until stiff, but not dry. Mound lightly on filled pie shell and spread to edge of crust. Bake at 300° for 15-20 minutes or until brown. Fun Fact: About 90% of the Florida orange crop is used to make orange juice, which is Florida's official state beverage.