FLORIDA PIE
She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine sugar and cornstarch. Stir in orange juice 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 the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 345 calories, Fat 12g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 153mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
FLORIDA ORANGE GROVE PIE RECIPE
This is a great old-timey angel pie with a crust made of baked meringue instead of pastry. In a state where orange groves still cover miles of farmland, of course a cook would turn to citrus to pile atop the crisp candy-like crust. This recipe was originally published in 1961 in The Junior League of Tampa's cookbook, The Gasparilla Cookbook.
Provided by The Gasparilla Cookbook
Categories Pies
Time 4h30m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 275°F. Beat egg whites with an electric mixer on medium speed until foamy, about 1 minute; beat in cream of tartar. Increase speed to high, and beat until medium peaks form, about 2 minutes. Add 1 cup of the granulated sugar, 1 tablespoon at a time, beating well after each addition. Beat on high speed until stiff peaks form, about 2 to 3 minutes.
- Spread meringue on bottom and up sides of a 9-inch glass or ceramic pie plate coated with cooking spray. Sprinkle chopped walnuts over edge of meringue, lightly pressing to adhere. Bake in preheated oven until lightly browned, about 1 hour. Cool completely on a wire rack, about 30 minutes.
- Whisk together egg yolks, lemon juice, salt, 2 1⁄2 tablespoons of the zest, and remaining 1⁄2 cup granulated sugar in the top of a double boiler. Cook over simmering water, stirring constantly, until mixture thickens, about 8 to 10 minutes. Place top of double boiler in a bowl of ice water, and let stand, stirring occasionally, until completely chilled, about 20 minutes. Transfer mixture to a medium bowl.
- Beat cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes.
- Stir 1⁄2 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the mandarin orange segments into mixture. Transfer to prepared meringue pie shell, smoothing top. Mound remaining whipped cream on top of pie, making a well in the center. Arrange remaining orange segments on top center of pie. Sprinkle with remaining 1⁄2 tablespoon orange zest. Chill 2 to 3 hours before serving.
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
FLORIDA PIE
In this Key lime pie, there's a layer of chewy coconut in the bottom of the graham cracker crust, with the classic Key lime filling and coconut meringue.
Categories Dessert Pie Bake Lime Milk/Cream Lime Juice Coconut Egg
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
- Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
- Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
- To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
SOUR ORANGE PIE-COOK'S COUNTRY
Cook's Country made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Note: prep time includes various steps, including cook time for the crust.
Provided by gailanng
Categories Pie
Time 1h17m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
- Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
- For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
- Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
- For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
FLORIDA CITRUS PIE
If you love Key-lime pie, try this easy citrus-spiked custard pie-it's our tribute to the Sunshine state. The press-in crust gets baked ahead of time, and the creamy contents are a no-bake, fill-and-chill formula that is perfect for a holiday feast where oven space is at a premium.
Provided by Greg Lofts
Categories Pie & Tarts Recipes
Time 5h40m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- For the Crust: Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until fragrant, 12 to 14 minutes. Let cool slightly, then finely chop. In a large bowl (or a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour and walnuts to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
- Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Prick at 1-inch intervals with the tines of a fork; refrigerate until firm, about 20 minutes or, covered, up to 1 day.
- Bake crust 15 minutes; if it's puffing in places, flatten it with the bottom of a dry measuring cup. Continue baking until crust is golden brown and set, 10 to 12 minutes more. Let cool on a wire rack.
- For the Filling: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt to combine. Whisk in juice, 1/3 cup water, and egg yolks until smooth. Cook over medium-high heat, whisking, until mixture comes to a boil and thickens. Boil 30 seconds; remove from heat. Stir in orange zest, lemon zest and juice, and butter until smooth. Immediately pour into baked crust; smooth top. Let cool slightly, then refrigerate until cold and set firmly, at least 4 hours or, loosely covered (once cold), up to 1 day. Cut into wedges and serve cold, with whipped cream.
FLORIDA CITRUS MERINGUE PIE
Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 415 calories, Fat 17g fat (10g saturated fat), Cholesterol 140mg cholesterol, Sodium 318mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
FLORIDA ORANGE BLOSSOM PIE
Number Of Ingredients 10
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
Nutrition Facts : Nutritional Facts Serves
FLORIDA ORANGE PIE
Number Of Ingredients 17
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.
Nutrition Facts : Nutritional Facts Serves
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- 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.
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