NO BAKE ORANGE CREAM PIE
This no bake orange cream pie recipe is the BEST pie recipe for spring and summer months. It's easy to make with the perfect flavor.
Provided by Jennifer
Categories Cakes & Pies
Time 6h10m
Number Of Ingredients 10
Steps:
- Pulse the graham crackers in a food processor to crumble. Mix in the sugar, cinnamon, and butter until crust forms.
- Press into a 9-inch spring-form pan and refrigerate for 30 minutes.
- Add boiling water and gelatin powder to a large bowl; whisk until dissolved.
- Add cold water and ice cubes; whisk until slightly thickened. Set aside for 10 minutes to allow jello to set.
- Add cool whip topping to jello and whisk together until light and fluffy. Stir in the oranges and refrigerate for 30 minutes, or until thickened.
- Add the pie filling to the crust and refrigerate for up to 6 hours, or until firm. Top with cool whip and enjoy!
ORANGE COFFEE CREAM PIE
Prepare your own crust or make this semi-homemade with a pre-made crust for our frozen Orange Coffee Cream Pie recipe. Add orange zest just before serving!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
- Dissolve coffee granules in water in small bowl. Beat ice cream, juice concentrate and dissolved coffee in large bowl with mixer until blended. Spoon into crust.
- Freeze 4 hours or until firm. Serve topped with COOL WHIP.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.6314 g, Sugar 0 g, Protein 4 g
MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM
Categories Coffee Liqueur Milk/Cream Food Processor Chocolate Nut Dessert Thanksgiving Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 24
Steps:
- For Crust:
- Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
- For Filling:
- Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.
ORANGE CREAM PIE
Make and share this Orange Cream Pie recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Place the prepared crust on a baking sheet and set aside.
- In a mixing bowl, whisk the condensed milk with the egg tolks until well blended. Whisk in the lemon juice, orange juice, and orange zest until combined. Pour the filling into the crust.
- Bake for 10 to 15 minutes, just until custard is hot. Let cool slightly, then cover and refrigerate until completely chilled.
- Shortly before serving, place the heavy cream, suagr, and vanilla in a mixing bowl and whip with an electric mixer on high until moderately stiff. Top each piece of pie with a dollop of whipped cream.
Nutrition Facts : Calories 423.5, Fat 22.1, SaturatedFat 10.2, Cholesterol 130.4, Sodium 246.2, Carbohydrate 51.2, Fiber 0.5, Sugar 41.9, Protein 7
COFFEE CREAM PIE
I created this sweet coffee-flavored recipe as an entry for our state fair, adding the toffee topping to "dress it up". I'm glad I did- the pie won first place and is now a family holiday favorite!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.
Nutrition Facts :
ORANGE CREAM PIE
The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Young people just love it as it tastes just like a "CREAMSICLE". About 22 years ago an East Indian friend suggested that I make this recipe as it was always a special dessert in certain parts of India. I made some modifications to the recipe and everyone tells me that it is better than the original recipe.
Provided by William Uncle Bill
Categories Pie
Time 40m
Yield 1 nine inch pie, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- PIE CRUST----------.
- In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
- Add margarine or butter and blend using a pastry blender or a fork.
- Preheat oven to 350 F degrees.
- Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
- Dust with 1 tablespoon of flour.
- Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
- Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
- Bake in preheated 350 F oven for 10 minutes.
- Remove from oven and let cool.
- FILLING----------.
- In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
- Add 1/2 cup of cold water and let cool for about 15 minutes.
- Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
- Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
- Remove from freezer and break up the jelly mixture using a whisk.
- In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
- Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
- Add whipped cream to the jelly and fold in, (DO NOT BEAT).
- Pour mixture into the cooled pie shell.
- Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
- TOPPING----------.
- In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
- Add orange extract and gradually add powdered sugar and continue beating until thickened.
- Before serving pie, spread whipped cream over entire top of pie.
- Place and arrange orange segments on top of whipped cream creating a pattern if desired.
- Sprinkle with grated sweetened chocolate.
- Serve pie chilled, not frozen.
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