FROSTED ORANGE PIE
I discovered the recipe for this distinctive pie in a very old church cookbook. With its fresh-tasting filling and fluffy frosting, it's truly an elegant final course. I'm happy to make it all year-round. -Delores Edgecomb, Atlanta, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring., Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. , In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes., Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.
Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
FRESH ORANGE PIE
I love the fresh strawberry and blue berry pies, in which the fresh fruit is enfolded in a glistening glaze. Would any other fruit work in this same way, I wondered. Then I found not one, but two, such pies with unusual fruit. One is a fresh pineapple pie (posted) and the other is this one in which fresh orange segments rest in a luscious glaze and just invite you to give it a try.
Provided by Lorraine of AZ
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
- Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
- Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
- Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
- To serve: garnish with toasted coconut.
FROSTY ORANGE PIE
The night before she's expecting company, Jo Magic of Worth, Illinois whips together this rich creamy pie with pleasant orange flavor. "It's also refreshing made with lemonade concentrate," she recommends.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese and condensed milk until smooth. Beat in orange juice concentrate. Fold in whipped topping. Spoon into crust. Cover and freeze for up to 3 months.
Nutrition Facts : Calories 476 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 0 fiber), Protein 7g protein.
FLORIDA ORANGE PIE
I buy a large crate of oranges every winter. This is one recipe that my mom and I make to use them in. Has such a fresh, sweet citrus flavor that is very delicious. Adapted from Southern Living.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 656.3, Fat 43.9, SaturatedFat 23.4, Cholesterol 203.1, Sodium 263.6, Carbohydrate 62, Fiber 1.8, Sugar 42.8, Protein 6.6
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.
FROSTED ORANGE
Categories Fruit Juice Non-Alcoholic Blender Dessert Kid-Friendly Backyard BBQ Frozen Dessert Orange Summer Gourmet Drink Small Plates
Yield Makes 1 drink
Number Of Ingredients 4
Steps:
- In a blender blend together all ingredients until smooth and serve immediately.
ORANGE FROSTING
On Christmas Day so very long ago, I watched quietly from the living room window for Santa to disappear in his sleigh as the morning dawned clear and brisk. I knew he had come, and even though my parents always laughed off the idea, I *KNEW* he existed. I could peek and see there are a large, brand new spanking "Easy Bake Oven" and I almost passed out from the excitement I could hardly conceal. I ran in my room, and promptly jumped up and down on my bed until the springs creaked with enough noise to wake all the sleeping cats in the house. "He had come! and.....Santa had brought a perfectly sized oven for just me." To be truthful, I shouldn't of even peeked, but I did. The first wonderful treat I made with my oven was the tiniest little cake. My mother and I had worked together to get the ingredients right, and I learned how to put this delightful frosting together, which; to this day I still prepare with the fresh oranges that come at Christmastime. I don't have the "Easy Bake Oven" but I do have the memories.
Provided by Andi Longmeadow Farm
Categories Breads
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine shortening, salt, orange peel, and 1/2 cup of confectioners sugar mixing until smooth and creamy delicious.
- Add more sugar to thicken frosting or add more juice to thin the frosting.
- When spreading consistency has been reached, just get a spoon and eat from bowl.
- Oh no!
- I mean, of course; spread it on a cake. Really -- .
Nutrition Facts : Calories 235.7, Fat 6.4, SaturatedFat 1.6, Sodium 146.3, Carbohydrate 45.9, Fiber 0.1, Sugar 44.6, Protein 0.1
FROSTED ORANGE PIE
"With its fresh-tasting filling and fluffy frosting, this pretty pie truly is an elegant final course." By Delores Edgecomb. From Taste of Home. Cooking time includes chilling time.
Provided by Courtly
Categories Pie
Time 4h40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, combine sugar, flour and salt; gradually add water. Cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/2 Celsius into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in orange peel and lemon peel. Gently stir in juices. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. In a saucepan or double boiler, combine sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160, about 8-10 minutes.
- With a stand mixer, beat on high until frosting forms stiff peaks, about 7 minutes. Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.
Nutrition Facts : Calories 421.4, Fat 13.9, SaturatedFat 4.8, Cholesterol 62.9, Sodium 346.1, Carbohydrate 70.2, Fiber 1.4, Sugar 46.4, Protein 5.4
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