Low Fat Creamy Orange Pie Recipes

Steps:

• For Crust:
• Preheat oven to 400°F. Spray 9-inch-diameter springform pan with nonstick vegetable oil spray. Coarsely grind granola and blanched slivered almonds in processor. Transfer mixture to medium bowl. Stir in orange juice and honey. Press mixture onto bottom of prepared springform pan. Bake until crust is set and beginning to color, about 10 minutes. Transfer springform pan to rack and cool crust completely.
• For Filling:
• Stir orange juice and gelatin in heavy small saucepan over low heat until gelatin dissolves, about 3 minutes. Remove from heat. Puree cottage cheese, cream cheese, evaporated milk, sugar, honey and almond extract in blender until very smooth. Transfer to large bowl. Stir in gelatin mixture. Pour filling into crust. Cover and refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep refrigerated.)
• Cut peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick rounds. Cut each round in half. Drain orange pieces on several layers of paper towels. Arrange oranges decoratively over top of cheese pie. Stir apricot preserves in heavy small saucepan over low heat until melted. Brush oranges with apricot glaze. Sprinkle pie with almonds and serve.

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:

• Boil 2/3 c water.
• In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
• In a measuring cup, combine ice cubes and water to measure 1 cup.
• Stir into Jello mixture til ice is melted.
• Add Cool Whip and whisk until smooth.
• Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
• Spoon filling into crust.
• Refrigerate overnight.

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:

• In a heavy saucepan, combine orange juice, milk, yolks, sugar, cornstarch and gelatin until blended. Cook, stirring over medium heat until mixture is smooth and begins to boil.
• Remove from heat, and pour into pie crust when cool.
• Chill for at least one hour or until firm.
• Before serving: For pith-free orange sections, place unpeeled orange on cutting board. With a sharp paring knife, slice off the top and bottom of the orange, cutting deep enough so that no white pith shows.
• Sit the orange on its bottom, and working from the top downwards, shave off the sides of the oranges, cutting deep enough to remove all pith.
• When the orange is completely peeled, cut between the membranes that divide the segments so that again, no pith or membrane shows.
• Lay orange sections on top of pie in concentric circles and serve.
• Just before serving, sprinkle orange segments heavily with confectioners' sugar.
• Place 4 to 6 inches under preheated broiler until browned.

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:

• Stir together condensed milk and lemon juice.
• Add drained oranges and 3/4 of the whipped topping.
• Mix together until creamy and pour into pie crust.
• Top with remaining cool whip.
• Refrigerate.

Steps:

• In a large bowl, dissolve gelatin in boiling water.
• Stir in the milk, sour cream and orange peel.
• Fold in the whipped topping.
• Spoon into crust, cover and refrigerate for at least 4 hours.

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:

• Mix: Milk, pudding mix, and 1/2 tub of whipped cream until thick and creamy.
• Refrigerate for 1-2 hours.
• Pour mixture into pie crust.
• Spread the remainder of whipped cream over the filling.
• Twist off Oreo tops and top them around the entire pie (a total of about 8 Oreo tops all around; 1 per slice).
• That's it!