Amys Lemon Orange Creamy Pie Food

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BLOOD ORANGE BUTTERSCOTCH MERINGUE PIE



Blood Orange Butterscotch Meringue Pie image

With a snappy filling of blood orange curd that's crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just as eye-catching with its swirly, golden topping. If you can't find blood oranges, regular oranges or tangerines make fine substitutes. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Categories     pies and tarts

Time 2h

Yield 8 servings

Number Of Ingredients 14

All-purpose flour, for rolling out dough
Dough for 1 (9-inch) pie
4 egg yolks (save whites for the meringue)
1 large egg
2/3 cup/133 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3/4 cup/177 milliliters freshly squeezed blood orange juice (from 3 to 5 oranges)
1 tablespoon finely grated blood orange zest, plus more for garnish
Pinch of salt
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
4 egg whites, at room temperature
1 packed cup/210 grams light brown sugar
1/4 teaspoon cream of tartar
Pinch of salt

Steps:

  • Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
  • Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
  • In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in the orange and lemon juices, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
  • Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
  • As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
  • Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick, fluffy and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design if you like, and bake until lightly browned, about 8 to 12 minutes.
  • Allow to cool completely and top with more orange zest before serving.

ORANGE CREAM PIE



Orange Cream Pie image

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

3/4 cup crushed vanilla wafers or 3/4 cup vanilla wafer crumbs
3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/4 cup margarine or 1/4 cup butter
1 tablespoon all-purpose flour
1 (2 3/4 ounce) packet orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup frozen orange juice concentrate
1 teaspoon lemon juice
1 teaspoon orange extract, divided
1/2 cup whipping cream
3 tablespoons powdered sugar
1/2 cup whipping cream
1/2 teaspoon orange extract
3 tablespoons powdered sugar
1 (10 fluid ounce) can mandarin orange segments, well drained
1/4 cup grated sweetened chocolate

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.

AMY'S LEMON ORANGE CREAMY PIE



Amy's Lemon Orange Creamy Pie image

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

1 ½ cups white sugar
7 tablespoons cornstarch
2 cups water
3 egg yolks
½ teaspoon salt
¼ cup orange juice
4 tablespoons butter, softened
1 teaspoon lemonade-flavored drink mix powder
3 egg whites
¼ cup white sugar

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

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