Orangeandspicepie Recipes

ORANGE CREAMSICLE PIE

Steps:

• Gather the ingredients.
• Heavily grease a 7-inch tart pan with butter and set aside.
• Add the boiling water to the jello powder and stir to dissolve. Set aside to cool.
• Melt the butter in a saucepan, add the graham cracker crumbs and sugar, and mix thoroughly. Once mixed, check to see the crumb will set by squeezing a little in your hand. It should hold together, but not be soggy. If it's too dry, it will need a little more butter; if too greasy, just add a touch more crumb.
• Using your hands, press the mixture into the greased tart pan, evenly across the bottom and up the sides. Using a flat-bottomed glass or cup, push the crumb down to create a firm crust. Place in the refrigerator to chill.
• Whip 1 1/4 cups of the cream with a hand or electric whisk until firm, but not stiff. Gently pour the jello, marmalade, and 1 tablespoon of the zest into the cream and stir carefully with a metal spoon until thoroughly mixed. Try not to flatten the cream.
• Carefully pour the mixture into the pie crust. Tap the pan on a work surface to release any air bubbles then place it in the freezer for about 1 hour. Once frozen, wrap in plastic wrap if you are not eating immediately.
• Remove the pie from the freezer at least 30 minutes before eating (or it will be too hard).
• Before serving, whip the remaining 1/4 cup cream and spoon or pipe in generous swirls onto each slice of pie; add a small slice of orange or a sprinkle of orange zest.
• Enjoy.

FROZEN ORANGE-VANILLA PIE

Steps:

• Grate the zest of 2 oranges; set aside. Juice the oranges and whisk with 1 1/2 cups Greek yogurt, one 14-ounce can sweetened condensed milk, 2 tablespoons lemon juice, 1 teaspoon vanilla and a pinch of salt. Remove 1/4 cup of the mixture to a small bowl and stir in the orange zest. Pour the plain filling into a 9-inch graham cracker crust. Spoon the zest mixture over the top, then swirl with the back of the spoon. Cover and freeze until set, about 4 hours.

ORANGE-SPICE COCOA

Steps:

• Sift 1 cup confectioners' sugar, 1/4 teaspoon ground cardamom and 1/2 cup cocoa powder into a bowl. Bring 6 cups milk to a simmer over medium heat. Whisk in the cocoa mixture until smooth. Fold 1/2 teaspoon orange zest into 1 cup whipped cream. Divide the cocoa among 6 mugs. Top with the whipped cream.

ORANGE PIE II

Steps:

• In a large bowl combine the orange drink mix, condensed milk, and cream cheese. Beat on high speed with an electric mixer until well combined.
• Pour mixture into the graham cracker crust and chill for 1 hour or until firm. Garnish with whipped topping and mandarin orange segments.

SOUR ORANGE PIE-COOK'S COUNTRY

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.

ORANGE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
• Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
• Bake until pie filling is set in the center, about 45 minutes.

FROSTY ORANGE PIE

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.

FROSTED ORANGE PIE

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.

ORANGE PIE

Steps:

• Heat oven to 350°F.
• Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Bake 12 to 14 min. or just until edge begins to brown; cool. Meanwhile, zest and juice 1 orange.
• Beat egg yolks and sugar in small bowl with mixer 5 min. or until thickened and lemon colored. Add cornstarch, milk, orange zest and juice; beat until blended. Pour into saucepan; cook on medium-low heat 10 min. or until thickened, stirring constantly. Pour into crust.
• Bake 30 min.; cool completely. Refrigerate 4 hours or until firm. Cut remaining orange into very thin slices. Top pie with COOL WHIP and orange slices.

ORANGE AND SPICE PIE

Steps:

• Combine the eggs,sugar,orange zest,ginger and cardamom in a heavy medium sized saucepan and whisk the mixture until it is smooth.
• Add the orange juice and butter; cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes.
• Do not allow the mixture to come to a boil.
• Pour the orange curd through a fine mesh strainer into a glass bowl.
• Cover the surface with plastic wrap.
• Refrigerate the orange curd until it is cold and thick, at least 3 hours and up to 3 days.
• In a medium size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form.
• Gently fold the whipped cream into the orange curd and scrape the filling into the prepared pie shell.
• Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.