ARCTIC ORANGE PIE
This frosty orange pie is so easy to make. I have tried lemonade, mango and pineapple juice concentrates instead of orange, and my family loves each one. -Marie Przepierski, Erie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges.
Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 298mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 0 fiber), Protein 6g protein.
CONTEST-WINNING RASPBERRY CREAM PIE
This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.
Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.
RASPBERRY ORANGE PIE
A great combination - I like to have the filling sometimes without the pie crust or with a graham cracker crust.
Provided by Ceezie
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line a pie pan with unbaked piecrust, then line the pie crust with parchment paper or foil. Fill with pie weights, rice or beans and bake 20 minutes Lift out paper or foil, prick bottom with sides of crust with a fork and bake 5-10 minutes longer or until crust is golden brown. Cool crust on a rack for 3 min then brush bottom and sides with egg white while warm. Set aside.
- In a 2 quart saucepan, mix together the sugar and cornstarch. Gradually stir in orange juice concentrate and water until smooth. A few lumps of cornstarch may remain but they will smooth out when the sauce is cooked. Over medium heat bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and let cool completely.
- Place raspberries in a bowl and pour over cooled orange glaze over them. Using a rubber spatula, fold raspberries into glaze, working gently to keep them from breaking up. Pour into crust and smooth top. Refrigerate for 4 hours or until set. Slice and serve with a dollop of whipped cream.
Nutrition Facts : Calories 252.1, Fat 8, SaturatedFat 1.9, Sodium 126.4, Carbohydrate 43.3, Fiber 5.1, Sugar 25.4, Protein 3.4
RASPBERRY ORANGE MUFFINS
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 11
Steps:
- 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
- 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
- 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
- 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
Nutrition Facts : Calories 259, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 37 milligrams, Sodium 222 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 5 grams
RASPBERRY PIE III
A wonderful way to use those raspberries growing in the yard.
Provided by Nancy Sabatino
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 7h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
- Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g
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