Orange Mousse Pie Recipes

ORANGE MOUSSE PIE

Steps:

• Preheat oven and bake pie crust according to package directions. Allow to cool completely.
• Meanwhile, in 1-quart saucepan, mix gelatin and orange juice; let stand 1 minute. Cook and stir over medium heat until dissolved.
• In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on medium speed until smooth and fluffy. Gradually add softened gelatin; blend well.
• Refrigerate until slightly thickened, about 15 minutes.
• In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into orange mixture; gently fold in chopped oranges.
• Spoon into crust. Refrigerate until firm, about 2 hours. Garnish with additional orange peel, if desired.
• Cover and refrigerate any remaining pie.

EASY ORANGE MOUSSE PIE

Steps:

• Add water to drink mix in large bowl; stir until mix is dissolved. Add cream cheese; beat with mixer until blended. Gently stir in 2 cups COOL WHIP.
• Spoon cream cheese mixture into crust; top with remaining COOL WHIP.
• Refrigerate 4 hours.

CHOCOLATE ORANGE MOUSSE

Steps:

• Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
• Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
• Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
• Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

DREAMY ORANGE MOUSSE

Steps:

• In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
• Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

ORANGE CHOCOLATE MOUSSE

Steps:

• In a small saucepan, combine the first six ingredients until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reaches at least 160°. Remove from the heat; stir in melted chocolate until smooth., Pour into dessert dishes. Refrigerate for at least 2 hours or until serving. Garnish with whipped cream and orange peel if desired.

ORANGE 'N VANILLA MOUSSE PIE

Steps:

• In blender, sprinkle gelatine over cold water; let stand 1 minute.
• Add hot cream and process at low speed until gelatine is completely dissolved, about 2 minutes.
• Add cream cheese, orange juice concentrate, sugar and vanilla; process at high speed until blended.
• Chill blender container until mixture is slightly thickened, about 15 minutes.
• Pour into prepared crust; chill until firm.

CHOCOLATE ORANGE PIE

Steps:

• In a saucepan, combine the marshmallows, chocolate chips and milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until melted. Remove from the heat. Cool completely, Meanwhile, alternately arrange scoops of ice cream and sherbet in crust; smooth top. Pour chocolate sauce over pie; sprinkle with pecans. Cover and freeze for at least 4 hours. May be frozen for up to 2 months.