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.
MANDARIN ORANGE CREAM PIE
Gusty Crum never heats up her Dover, Ohio kitchen when this heavenly sensation is on the menu. That's because the pie's delightful layers of orange gelatin, creamy whipped topping and mandarin oranges rely on the refrigerator instead of the oven.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, dissolve gelatin in boiling water. Stir in soda. Set aside 1/2 cup at room temperature. Refrigerate remaining gelatin mixture for 20 minutes or until slightly thickened; pour into crust. Refrigerate for 30 minutes or until set., Whisk whipped topping into reserved gelatin mixture. Slowly pour into crust. Arrange orange segments over the top and press down lightly. Refrigerate for at least 3 hours or until firm.
Nutrition Facts : Calories 180 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB ORANGE CREAM PIE
Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.
Provided by Cindy
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
- In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
- In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
- Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 59.9 g, Cholesterol 92.1 mg, Fat 14.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 255.9 mg, Sugar 45.2 g
BOURBON-ORANGE PECAN PIE WITH BOURBON CREAM
Categories Bourbon Milk/Cream Mixer Nut Dessert Bake Thanksgiving Kentucky Derby Orange Pecan Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
- Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.
- Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)
- Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream.
SPARKLING ORANGE CREAM PIE
This dessert is simple and refreshing and great for an easy summertime treat. Garnish as desired.
Provided by RainbowJewels
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h55m
Yield 8
Number Of Ingredients 6
Steps:
- Pour reserved mandarin orange juice into a measuring cup. Add enough water to make 3/4 cup. Bring juice mixture to a boil in a saucepan.
- Pour orange-flavored gelatin into a small bowl. Stir in boiling juice mixture until dissolved. Chill until slightly cooled, about 10 minutes.
- Stir orange soda gently into gelatin mixture. Measure out 1/2 cup gelatin mixture into a bowl. Whisk in whipped topping until smooth. Pour into crust.
- Refrigerate crust until topping is cool, about 15 minutes. Arrange mandarin orange segments on top of the crust. Chill again, about 10 minutes.
- Spoon remaining gelatin mixture over the orange segments and refrigerate until firm, about 3 hours.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 38.7 g, Fat 8.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 216.7 mg, Sugar 26.3 g
ORANGE CREAM MERINGUE PIE
I took a couple of old recipes I found, combined and tweeked them and came up with this. Hope you enjoy! **Prep time includes chill time.** Note: Photo borrowed from the internet.
Provided by Christine Whisenhunt
Categories Fruit Desserts
Time 1h50m
Number Of Ingredients 15
Steps:
- 1. FOR PIE: Scald milk in top of double boiler. In seperate bowl, beat together: egg yolks, cornstarch, sugar, salt and grated rind. Add to milk and stir until custard coats spoon. Chill. Add juices and blend. Pour into pie crust. Cover with meringue and shape meringue as desired. Bake at 325 degrees for 20 minutes, or until golden brown.
- 2. FOR MERINGUE: Beat egg whites, sugar, cream of tartar and extract until stiff peaks form.
FROZEN ORANGE CREAM PIE
Dessert doesn't get much easier than this frosty five-ingredient favorite from Nancy Horsburgh. "It's cool and refreshing," promises the Everett, Ontario reader "Children like it because it tastes like a popular ice cream treat."
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the ice cream and orange juice concentrate. Stir in food coloring if desired. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 244 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMY ORANGE ICE CREAM PIE
Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
- Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
- Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
- While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Nutrition Facts : Calories 540, Carbohydrate 81 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 52 g, TransFat 3 g
ORANGE CRUSTED PUMPKIN PIE WITH BOURBON WHIPPED CREAM
This is a nice traditional spiced pumpkin pie with an added zestiness of orange in the crust and the filling. The boubon whipped cream is a nice kicked-up topping. Prep time includes chilling.
Provided by SaraFish
Categories Pie
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- For crust, mix flour, sugar and salt in medium bowl.
- Cut in shortening and butter until crumbly.
- Stir in orange peel and just enough orange juice to form a dough.
- Shape it in a ball and refrigerate for an hour.
- Roll dough out between wax paper and fit it into your deep-dish pie plate.
- Prick randomly with fork.
- Refrigerate another 20 minutes while you prepare the filling.
- For filling, mix sugars, cinnamon, ginger, cloves and salt in mixing bowl.
- Whisk together pumpkin, milk, eggs and orange peel in a seperate bowl.
- Whisk dry ingredients into wet ingredients and set aside.
- Make your egg wash by stirring egg yolk and water together.
- Brush the entire crust with the egg wash and then pour the filling in.
- Bake about 35- 45 minutes in preheated 375 oven until filling is set.
- You may want to use foil to cover the crust if it starts getting too dark.
- Cool pie on rack.
- For Bourbon Cream, beat cream, sugar and bourbon until soft peaks form.
- Serve a spoonful of cream on each piece of pie.
SPARKLING MANDARIN ORANGE CREAM PIE
This two-layer orange JELL-O cream pie has a creamy layer topped with mandarin oranges and a sparkling layer. It's a refreshing ending to any meal.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Refrigerate 10 min. Stir in club soda.
- Remove 1/2 cup of the gelatin; place in small bowl. Add whipped topping; stir with wire whisk until well blended. Pour into crust. Refrigerate 15 min. or until set but not firm (gelatin should stick to finger when touched). Let remaining gelatin stand at room temperature 15 min.; stir gently 5 sec.
- Arrange 3/4 cup of the orange segments over gelatin layer in crust; press gently into gelatin. Gently spoon clear gelatin over pie. Refrigerate 3 hours or until firm. Top with remaining orange segments just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.8027 g, Sugar 0 g, Protein 2 g
LOW-FAT ORANGE AND ALMOND CREAM CHEESE PIE
Categories Dessert Bake Low Fat Cream Cheese Orange Almond Chill Cottage Cheese Bon Appétit Peanut Free Soy Free
Yield Serves 10
Number Of Ingredients 18
Steps:
- For Crust:
- Preheat oven to 400°F. Spray 9-inch-diameter springform pan with nonstick vegetable oil spray. Coarsely grind granola and blanched slivered almonds in processor. Transfer mixture to medium bowl. Stir in orange juice and honey. Press mixture onto bottom of prepared springform pan. Bake until crust is set and beginning to color, about 10 minutes. Transfer springform pan to rack and cool crust completely.
- For Filling:
- Stir orange juice and gelatin in heavy small saucepan over low heat until gelatin dissolves, about 3 minutes. Remove from heat. Puree cottage cheese, cream cheese, evaporated milk, sugar, honey and almond extract in blender until very smooth. Transfer to large bowl. Stir in gelatin mixture. Pour filling into crust. Cover and refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep refrigerated.)
- Cut peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick rounds. Cut each round in half. Drain orange pieces on several layers of paper towels. Arrange oranges decoratively over top of cheese pie. Stir apricot preserves in heavy small saucepan over low heat until melted. Brush oranges with apricot glaze. Sprinkle pie with almonds and serve.
FROSTY ORANGE CREAM PIE RECIPE
Blend orange flavor drink mix, ice cream & COOL WHIP for this Frosty Orange Cream Pie Recipe. This orange cream pie recipe features a graham cracker crust.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings, 1 slice each.
Number Of Ingredients 5
Steps:
- Stir drink mix and water in large bowl until mix is dissolved. Add ice cream; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze if necessary until mixture is thick enough to mound.
- Spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 43 g, Fiber 0 g, Sugar 31 g, Protein 3 g
KOOL AID ORANGE OR STRAWBERRY CREAM PIE
Really good I have been making for a few years...my 3yr old grand baby loves this pie even if she have to steal it out the fridge lol!
Provided by S H
Categories Pies
Time 20m
Number Of Ingredients 5
Steps:
- 1. MAKE SURE YOU HAVE ROOM TEMP CREAM CHEESE PLACE IN LARGE MIXING BOWL POUR IN PKG OF KOOL AID MAKE SURE IT IS MIX REALLY GOOD THEN MIX IN ALL OTHER INGREDIENTS
- 2. ONCE YOU HAVE ALL YOUR INGREDIENTS MIX TOGETHER I USE A HAND MIXTURE TO MAKE SURE CREAM CHEESE IS MIX IN REALLY GOOD. POUR IN GRAHAM CRACKER PIE SHELL AND SMOOTH IN REALLY GOOD. PLACE IN FRIDGE TO SET PIE I USUALLY PLACE MINE IN THE FREEZER FOR ATLEASE 1 HR AND THEN PUT IT IN THE FRIDGE....ALWAYS AND FOREVER YOU WILL ENJOY!
KOOL AIDE ORANGE OR STRAWBERRY CREAM PIE
THIS IS REALLY A SIGNATURE FOR MY FAMILY MY GRAND BABY REALLY LOVES IF SHE HAVE TO STEAL IT OUT OF THE FRIDGE LOL!
Provided by S H
Categories Pies
Time 20m
Number Of Ingredients 5
Steps:
- 1. MAKE SURE YOU HAVE A ROOM TEMP CREAM CHEESE PLACE IN A LARGE MIXING BOWL,POUR IN KOOL AID PKG ALONG WITH ALL OTHER INGREDIENTS.
- 2. MIX VERY WELL TOGETHER I USE A HAND HELD MIXER TO BLEND THE CREAM CHEESE IN REALLY GOOD THAT ONLY IF YOU DESIRE. POUR IN PIE SHELL SMOOTHING IT IN REALLY NICELY...ALWAYS AND FOREVER YOU WILL ENJOY!
CREAMY ORANGE ICE CREAM PIE
You will love this refreshing orange ice cream pie! it has a cookie crust and orange sherbet filling. it is delish!! It needs to freeze for 4-6 before serving.
Provided by icetea
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375°F In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
- Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
- Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
- While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Nutrition Facts : Calories 280.1, Fat 16.9, SaturatedFat 10.6, Cholesterol 46.2, Sodium 144.3, Carbohydrate 30.9, Fiber 2.7, Sugar 25.6, Protein 2.2
RHUBARB ORANGE CREAM PIE
The unique flavor combination in this specialty pie makes it a favorite around my dinner table. The rich, creamy custard-like filling, bits of fresh rhubarb and crunchy pecan topping add a variety of textures my guests rave about.-Terri Rocheleau, Mauckport, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Unroll pastry into a 9-in. pie plate; flute edges., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside., In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture., Pour into pastry shell; sprinkle with pecans. Bake at 375° for 15 minutes. Reduce heat to 325°. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 364 calories, Fat 18g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 242mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY-ORANGE ICE-CREAM PIE
This recipe is from Better Homes and Gardens Tasty Timesaving Cooking cookbook. This is a rather different pie. But, with the fall flavors, we've come to expect. This pie is so easy to put together! No cooking needed! Prep time, does not include freezing time.
Provided by Sharon Colyer @Cmom02
Categories Ice Cream & Ices
Number Of Ingredients 10
Steps:
- Cut cranberry sauce crosswise into 1/2 inch thick slices. Arrange slices in bottom of pie shell, cutting to fit as necessary.
- In a mixing bowl, stir ice cream with a wooden spoon to soften. Add dry pudding mix and orange juice concentrate to ice cream, stirring, until well combined. Spoon ice-cream mixture over cranberry slices in pie shell. Sprinkle with ground nutmeg, if desired. Cover and freeze for 6 to 24 hours.
- BEFORE SERVING: Garnish with whipped dessert topping, and if desired, orange slices and mint leaves. Makes 8 servings.
FROZEN ORANGE CREAM PIE
Cool off with a no-bake Frozen Orange Cream Pie! Orange juice concentrate blended with frozen vanilla yogurt make this orange cream pie so refreshing.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix graham crumbs, sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
- Beat yogurt and orange juice in large bowl with electric mixer on medium speed until well blended. Spread into crust.
- Freeze 4 hours or until firm. Top with the whipped topping and oranges just before serving. Store leftover pie in freezer.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 53 g, Fiber 1 g, Sugar 37 g, Protein 5 g
ORANGE CREAM CHEESE PIE
Bake our Orange Cream Cheese Pie tonight and delight in the rich mix of sweet and citrusy tastes you'll find in this one-of-a-kind dessert.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Process first 3 ingredients in food processor 30 sec. or until mixture forms ball. Place dough on lightly floured surface; roll out to 11-inch round. Use to line 9-inch pie plate; crimp edges. Prick bottom and side of crust with fork.
- Bake 25 to 30 min. or until golden brown; cool completely.
- Beat pudding mix, milk, zest and juice in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Spread with remaining COOL WHIP to within 2 inches of edge. Refrigerate 2 hours.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
ORANGE COFFEE CREAM PIE
Prepare your own crust or make this semi-homemade with a pre-made crust for our frozen Orange Coffee Cream Pie recipe. Add orange zest just before serving!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
- Dissolve coffee granules in water in small bowl. Beat ice cream, juice concentrate and dissolved coffee in large bowl with mixer until blended. Spoon into crust.
- Freeze 4 hours or until firm. Serve topped with COOL WHIP.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.6314 g, Sugar 0 g, Protein 4 g
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