Fluffy Orange Lemon Pie Recipes

FLUFFY LEMON PIE

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

ORANGE AND LEMON PIE - CHIFFON PERFECTION RECIPE

Steps:

• Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Dock (poke) the dough all over with a fork. Freeze for about 20 minutes.
• Preheat your oven to 350'F.
• Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
• Remove from the oven and allow to cool for about 30 minutes.
• In small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
• In a sauce pan combine the gelatin, 1/2 cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
• Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take about 30-40 minutes or until it is the consistency of raw eggs.
• Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining 1/4 cup of sugar. Continue to beat until the whites form soft peaks.
• Fold the chilled citrus-egg yolk mixture into the beaten whites and combine thoroughly.
• Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
• Serve with a dollop of whipped cream if desired.

FLUFFY ORANGE PIE

Steps:

• Combine crumbs and butter.
• Press firmly on bottom and up sides of 9" pie plate, chill.
• In large mixer bowl beat cream cheese until fluffy.
• Gradually beat in condensed milk and concentrated orange juice until smooth.
• Fold in whipped cream.
• Pile into crust.
• Chill 2 hours or until set.

FLUFFY ORANGE PIE

Steps:

• In a large mixer bowl, beat cream cheese until fluffy gradually beat in sweetened condensed milk, then juice concentrate until smooth. Fold in whipped cream. Pour into crust. Chill 2 hours or until set.Garnish with additional whipped cream, orange slices, and lemon leaves if desired.

COOL 'N EASY ORANGE REFRIGERATOR PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Stir in zest.
• Spoon into crust.
• Refrigerate 4 hours or until firm.

PRIZE WINNING LEMON FLUFF PIE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• To make the chocolate crust, combine the flour, hot cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork until the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a 9-inch pie pan. Trim or crimp the edges. Prick the bottom and sides of the crust with a fork and sprinkle with chopped pecans.
• Bake the crust in the preheated oven until the crust is set and the edges have darkened slightly, 10 to 12 minutes. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set aside.
• To make the filling, mix the cornstarch, 1/2 teaspoon salt, and 1 cup sugar together in a saucepan. Gradually whisk in the boiling water. Heat the mixture over high heat until the mixture boils. Reduce the heat and simmer until the filling is thick and clear, 8 to 10 minutes. Gradually whisk a portion of the hot filling into the beaten egg yolks. Return the yolk mixture to the saucepan and cook for 1 minute more, stirring constantly.
• Stir in the rehydrated gelatin mixture and mix until dissolved. Blend in the butter, lemon zest, and lemon juice; remove from heat.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the 3 tablespoons sugar, continuing to beat until medium-stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites (meringue) into the hot filling mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining meringue, folding just until incorporated. Allow the mixture to cool for 25 minutes; the filling should mound from a spoon when dropped back into the bowl.
• Whip the cream until stiff. Fold the whipped cream into the filling and gently spread the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.

LEMON-ORANGE MERINGUE PIE

Steps:

• Make lemon curd and place in the refrigerator to chill while finishing recipe.
• To make the crust, sift together flour and salt in the large bowl of an electric mixer. Add lard and butter and mix with a paddle until the mixture resembles coarse meal. Add cold water and mix only until dough forms a ball. Wrap in plastic and refrigerate for one hour.
• Roll out pastry or press it into a 9-inch glass pie plate. Prick bottom all over with a fork. Line with baking parchment or aluminum foil and weight with beans or pie weights. Chill for 15 minutes.
• Preheat conventional oven to 425 degrees.
• Place crust in oven and bake for 10 minutes or until edges are set. Remove beans and parchment and continue baking for 10 more minutes or until golden brown. Remove from oven.
• Place the marmalade in a small ceramic ramekin. Cook, uncovered, at 100 percent power in the microwave oven for 30 seconds. With a pastry brush, brush marmalade on the hot crust, covering it evenly. Set crust aside to cool.
• Peel and section juice oranges, if using them. Place sections on paper toweling to absorb juice. Preheat broiler.
• To assemble pie, place orange sections over the bottom of the crust. Spread chilled lemon curd over orange sections. Place in the refrigerator while making meringue.
• Preheat the broiler
• Place egg whites in the large bowl of an electric mixer. Add cream of tartar and salt. Beat until soft peaks form. Add the sugar, one tablespoon at a time and beat until shiny and soft peaks form.
• Spread meringue over lemon curd. Make sure the meringue covers the curd. Place under the broiler for 5 minutes, or until no longer sticky when lightly pressed with a finger. Serve at room temperature or chilled.

FLUFFY ORANGE GELATIN PIE

Steps:

• Drain liquid from oranges into a measuring cup. Add enough water to measure 1 cup; set oranges aside. Pour liquid into a saucepan; bring to a boil. Stir in gelatin until dissolved. , Transfer to a large bowl; place mixer beaters in bowl. Cover and refrigerate until mixture becomes syrupy., Add milk. Beat on high speed until nearly doubled. Fold in mandarin oranges. Pour into crust. Refrigerate for 2-3 hours or until set. Garnish with orange slices.

FLUFFY LEMON FRUIT PIE

Steps:

• Spread half the pie filling onto bottom of crust.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
• Refrigerate 3 hours.

EASIEST FROZEN LEMON FLUFF PIE

Steps:

• Blend sweetened condensed milk, concentrate, Cool Whip and lemon juice until combined. Poor into graham cracker crust and freeze until set. Get a large spoon and dig in (or cut into several pieces and share)!
• Enjoy your frozen fluff!

FLUFFY ORANGE-LEMON PIE

Steps:

• 1. Combine KELLOGG'S ALL-BRAN cereal, nuts, margarine and sugar. Press mixture evenly in bottom and on side of 9-inch glass pie plate to form crust.2. Bake at 375°F for 6 minutes or until lightly browned. Cool completely. Chill.3. Pour evaporated milk into small bowl of electric mixer. Place in freezer until ice crystals form around edge.4. Meanwhile, add water to reserved mandarin orange syrup to measure 1 1/4 cups liquid. Add gelatin. Let soften 5 minutes. Bring mixture to boil in small saucepan. Pour into large bowl of electric mixer. Chill until slightly thickened.5. Beat thickened gelatin until frothy. Add orange segments, reserving some for garnish. Beat well. Beat milk until soft peaks form. Fold into gelatin mixture. Pour into cereal crust. Chill until firm. Garnish with reserved orange segments.