Frosty Orange Pie Recipes

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.

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.

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.

Steps:

• In a saucepan, combine sugar, flour and salt; gradually add water. Cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/2 Celsius into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in orange peel and lemon peel. Gently stir in juices. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. In a saucepan or double boiler, combine sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160, about 8-10 minutes.
• With a 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.

Steps:

• Stir drink mix and water in large bowl until mix is dissolved. Add ice cream; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze if necessary until mixture is thick enough to mound.
• Spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.

Steps:

• In a mixing 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.

Steps:

• Beat cream cheese and marshmallow creme in a mixing bowl until smooth. Stir in sherbet. Fold in 2 cups whipped topping.
• Pour into crust. Freeze 3 hours.
• Remove pie from freezer 10 minutes before serving. Garnish with remaining whipped topping.

Steps:

• In a bowl, combine the ice cream and orange juice concentrate. Stir in food coloring if desired. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 10 minutes before serving.

Steps:

• Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
• Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
• Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
• Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
• To serve: garnish with toasted coconut.

Steps:

• Combine crumbs and butter.
• Press firmly on bottom and up sides of 9" pie plate, chill.
• In large mixer bowl beat cream cheese until fluffy.
• Gradually beat in condensed milk and concentrated orange juice until smooth.
• Fold in whipped cream.
• Pile into crust.
• Chill 2 hours or until set.

Steps:

• Mix yogurt and drink mix in large bowl with whisk until mix is dissolved. Stir in COOL WHIP.
• Spoon into crust.
• Freeze several hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.

Steps:

• In a mixing 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.

Steps:

• In a mixing 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.

Steps:

• In a small bowl, combine banana slices and lemon juice; let stand for 5 minutes. Drain well. Arrange banana slices over bottom of crust. Spread with frozen yogurt. Top with fruit cocktail and whipped topping. Freeze until firm. Remove from the freezer 10 minutes before serving. Garnish with raspberries and pecans.

Steps:

• In a mixing 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.

Steps:

• In a mixing 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.

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Stir in zest.
• Spoon into crust.
• Refrigerate 4 hours or until firm.

Steps:

• In a blender blend together all ingredients until smooth and serve immediately.

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.