Creamsicle Chiffon Pie Recipes

NO-BAKE ORANGE CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin powder and sugar in water. Add orange juice and zest. Refrigerate for 1 hour or until thickened but not set. , Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set.

NO BAKE ORANGE CREAMSICLE PIE

Steps:

• Prepare graham cracker crumb crust or sweet pie crust (see note). Set aside.
• With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside
• Add to the now empty bowl the cream cheese and the sugar. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add orange zest, orange extract, vanilla extract and orange marmalade. Beat for an additional minute until fully combined.
• Add ⅓ of the whipped cream to the cream cheese mixture and fold it in with a rubber spatula by hand until it is completely combined.
• Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate the whipped cream.
• Pour the creamsicle filling in the prepared pie crust and smooth over the top.
• Place in the refrigerate to set up. It needs at least 4 hours chilling time, but preferably overnight or 12 hours. Right before serving, place in the freezer for about 30 - 60 minutes for the perfect texture.

CREAMSICLE PIE

Steps:

• Mix together Tang, sweetened condensed milk, sour cream and one of the containers of Cool Whip.
• Use second container for topping of the two pies.
• I sprinkle a little bit of Tang on the top for presentation.
• Refrigerate 4 hours.

CREAMSICLE CHIFFON PIE RECIPE

Steps:

• Mix together the water and Jello. Microwave on high for 1 minute. Whisk in yogurt and Cool Whip Reserve 6 orange segments. Chop the remaining oranges into bite sized pieces. Fold the chopped oranges into the pie filling. Pour into pie crust and refrigerate until set. Top with reserved orange segments before serving.

EASY CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

EASY RASPBERRY CREAM CHEESE CHIFFON PIE

Steps:

• Preheat oven to 375.
• Roll out pastry to 11" circle; line 9" pie plate.
• Trim and flute edges; prick bottom and sides with fork.
• Bake 15 minutes, until golden brown.
• Cool completely on wire rack.
• Beat cream in small bowl on High until stiff peaks form; set aside.
• Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
• Blend in fruit spread, scraping sides of bowl frequently.
• Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
• Spread evenly into cooled pie crust.
• Chill at least 2 hours to overnight.
• Just before serving, spoon reserved whipped cream around edge of pie.
• Garnish with raspberries.