Kenchys Orange Sunset Pie Recipes

VALENCIA ORANGE SUNSET PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir wafers, butter, and sugar in a bowl until well combined. Press crust mixture evenly in the bottom and up the sides of a 9-inch glass pie plate.
• Bake in the center of the preheated oven until golden brown, about 10 minutes. Remove to a wire rack to cool. Leave the oven on.
• Beat egg yolks in a large bowl with a hand mixer. Add condensed milk; mix until well combined. Mix in orange juice concentrate until well combined and slightly thickened. Mix in orange zest and juice. Pour filling into the cooled crust.
• Bake until filling is firm to the touch and only slightly jiggly in the center, about 13 minutes. Remove from the oven and allow to cool completely on a wire rack, about 30 minutes; filling will set as it cools.
• Cover and chill in the refrigerator for at least 2 hours before serving.

KENCHY'S ORANGE SUNSET PIE

Steps:

• Crust Preheat oven to 350°F. Stir together crushed Nabisco Nilla Wafers, sugar, and butter in a bowl until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake crust in middle of oven 10 minutes or until golden brown and cool in pie plate on a rack. Leave oven on. Orange filling Beat 5 egg yolks with hand mixer. Add one can condensed milk to beaten egg yolks in a bowl. Mix until combined well. Add 1/2 cup thawed Minute Maid pulp free frozen orange juice concentrate. Mix until combined well (mixture will thicken slightly). Zest and juice one Valencia orange. Add juice and zest and mix well. Pour filling into cool crust and bake in middle of oven 13 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 2 hours. SERVE Top with a dollop of whipped cream, and ENJOY!

ARCTIC ORANGE PIE

Steps:

• In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges.

SUNRISE CHERRY PIE

Steps:

• Drain pineapple, reserving 2 tablespoons syrup.
• Combine reserved syrup, softened cream cheese, and vanilla, mixing until well blended.
• Add 1/4 cup pineapple and 1/2 cup pie filling; mix lightly.
• Gradually add sugar to cream, beating until stiff peaks form.
• Fold into cream cheese mixture.
• Pour into crust; top with remaining pineapple and pie filling.
• Chill several hours or overnight.

SUNSHINE ORANGE MERINGUE PIE

Steps:

• In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup 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 lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.