Kenchys Orange Sunset Pie Recipes

ORANGE LIME PIE WITH MERINGUE TOPPING

Steps:

• Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
• In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
• Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.

MOM'S DOUBLE PIE CRUST

Steps:

• Combine flour and salt in a large bowl. Cut shortening into flour mixture until mixture resembles coarse crumbs. Add orange juice a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate before rolling.

ORANGE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
• In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
• When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
• Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

ORANGE PIE

Steps:

• Heat oven to 350°F.
• Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Bake 12 to 14 min. or just until edge begins to brown; cool. Meanwhile, zest and juice 1 orange.
• Beat egg yolks and sugar in small bowl with mixer 5 min. or until thickened and lemon colored. Add cornstarch, milk, orange zest and juice; beat until blended. Pour into saucepan; cook on medium-low heat 10 min. or until thickened, stirring constantly. Pour into crust.
• Bake 30 min.; cool completely. Refrigerate 4 hours or until firm. Cut remaining orange into very thin slices. Top pie with COOL WHIP and orange slices.

SOUR ORANGE PIE-COOK'S COUNTRY

Steps:

• For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
• Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
• For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
• Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
• For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.

ORANGE MERINGUE PIE

Steps:

• 1. in heavy saucepan dissolve cornstarch in 1/4 cup cold water
• 2. beat egg yolks and add to orange juice. place in saucepan with cornstarch water. sweeten to taste, this depends on how sweet the orange juice is.
• 3. cook slowly until mixture is thickened.
• 4. take from heat, add butter and orange rind zest. mix till butter melts
• 5. pour into prepared pie crust.
• 6. make meringue with egg whites, top pie with meringue and bake 350 degrees until swirls are tinted brown.

KENCHY'S ORANGE SUNSET PIE

Steps:

• Crust Preheat oven to 350°F. Stir together crushed Nabisco Nilla Wafers, sugar, and butter in a bowl until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake crust in middle of oven 10 minutes or until golden brown and cool in pie plate on a rack. Leave oven on. Orange filling Beat 5 egg yolks with hand mixer. Add one can condensed milk to beaten egg yolks in a bowl. Mix until combined well. Add 1/2 cup thawed Minute Maid pulp free frozen orange juice concentrate. Mix until combined well (mixture will thicken slightly). Zest and juice one Valencia orange. Add juice and zest and mix well. Pour filling into cool crust and bake in middle of oven 13 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 2 hours. SERVE Top with a dollop of whipped cream, and ENJOY!

ORANGE CREAM PIE

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.

SUNSHINE ICE CREAM PIE

Steps:

• Spread ice cream into crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. At least 30 minutes before serving, remove pie from freezer; arrange oranges on top and sprinkle with coconut.

ORANGE PEACH PIE

Steps:

• In a saucepan, combine the cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sweetener and gelatin. Cool. , Fold in peaches. Pour into the crust. Refrigerate for 2 hours or until serving. Garnish with whipped topping.