Orange Coconut Pie 2003 1st Place Citrus Recipes

ITALIAN CREAM CAKE (FROM BETH LOTT'S MOM)

Steps:

• Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
• In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
• In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
• While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.

ORANGE COCONUT MERINGUE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water and orange juice 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 the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

ORANGE, RICOTTA AND QUINOA PIE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-inch pie dish.
• In a medium saucepan, bring the orange juice and 1/2 cup water to a simmer over medium-high heat. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and allow the quinoa to stand, covered, for 10 minutes. Cool and fluff with a fork.
• Unroll the crust and place it in the prepared pie dish. Trim off any excess dough.
• In a food processor, blend the powdered sugar, vanilla, eggs, ricotta and orange zest until smooth. Add the cooked quinoa and pulse once to incorporate.
• Pour the filling into the prepared pie dish and bake until the outside of the filling is set but still a little loose in the center, 30 to 40 minutes. (If the crust begins to darken too much after 20 minutes of baking, cover the edge of the crust with a strip of aluminum foil.)
• Cool to room temperature, at least 1 hour. (The filling will set as it cools and may crack in places.) Cut into wedges and serve.

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD

Steps:

• Crust:
• Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
• Filling:
• Preheat the oven to 400 degrees F.
• Scald the milk and half-and-half.
• Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
• Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.

RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER

Steps:

• Crust:
• Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
• Preheat the oven to 475 degrees F.
• Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
• Chocolate Filling:
• In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
• Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
• Cream Cheese Filling:
• Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
• Raspberry Filling
• Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

ORANGE COCONUT PIE - 2003 1ST PLACE CITRUS

Steps:

• Pie Crust:
• Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
• Filling:
• In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.
• Turn into pastry shell. Refrigerate.
• Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.
• Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.

BLOOD ORANGE MERINGUE PIE

Steps:

• Heat oven to 400 degrees F. Grease a 9-inch pie dish and set aside. Combine the graham cracker crumbs, sugar, and salt in the bowl of a food processor. Pulse until combined. Drizzle the melted butter over the mixture and pulse until combined and mixtures look like wet sand. Transfer to a bowl and mix in the coconut flakes. Press into the bottom and sides of the prepared pan.
• Bake the crust until set, about 5-8 minutes or until lightly browned. Transfer to a rack and let cool completely.
• Place the butter in a medium bowl. Set the bowl in a larger bowl filled with ice water. Place a fine-mesh sieve over the bowl with butter. Set aside.
• In another small bowl, whisk the egg yolks.
• In a medium saucepan, whisk together sugar, cornstarch, and salt with 1 1/2 cup water. Set over medium-high heat and whisking constantly until mixture thickens and bubbling, about a minute.
• Remove mixture from heat and gradually whisk in half of the mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan and whisk in along with the orange zest and juice.
• Reduce heat to medium-low, cook mixture, stirring constantly, until mixture is bubbling and thickens about two minutes.
• Immediately pour the custard over the prepared fine sieve. Press through the sieve into the bowl with butter. Stir until butter is melted and the mixture is cool about 5 minutes.
• Pour into the chilled crust and cover with a plastic wrap pressing directly onto the surface. Chill until set, about 8 hours.
• In the bowl of the stand mixer fitted with the whisk attachment, beat the egg whites, vanilla extract, cream of tartar and salt on medium-high speed until soft peaks form, about 2 minutes. With the mixer running, gradually add the 3 tablespoons sugar.
• Meanwhile, in a small saucepan bring to boil the 1/2 cup sugar, orange juice, and 2 tablespoons water, stirring until sugar melts. Cook, without stirring, until a thermometer reads 240 degrees, about 4 minutes.
• Immediately remove from heat and gradually stream into the egg whites with mixer running. Increase speed to high and beat until the meringue is glossy and stiff and the bowl feels cool to the touch.
• Top the pie with the meringue and use a kitchen torch to toast the top of the meringue.

ORANGE COCONUT PIE

Steps:

• Cream sugar and butter together until fluffy.
• Add eggs one at a time, beating after each addition.
• Stir in remaining ingredients.
• Pour into pie shell and bake at 350°F until filling is firm, about 45 minutes.