Orange Cream Pie Recipes

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ORANGE DREAM PIE



Orange Dream Pie image

Slices of this rich and creamy treat from our Test Kitchen are sure to disappear fast when friends and family try it. Assembled in a convenient graham cracker crust, the fluffy filling has a pleasant orange taste.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 9

1 tablespoon water
1 envelope unsweetened orange Kool-Aid mix
1 tablespoon orange juice
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream, whipped
1 graham cracker crust (9 inches)
1 ounce white baking chocolate, melted

Steps:

  • In a small bowl, combine the water and Kool-Aid mix until dissolved. Stir in orange juice. In a bowl, beat the cream cheese, confectioners' sugar, vanilla and orange mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set. , Drizzle white chocolate onto dessert plates; top with a piece of pie. Refrigerate leftovers.

Nutrition Facts :

NO BAKE ORANGE CREAM PIE



No Bake Orange Cream Pie image

This no bake orange cream pie recipe is the BEST pie recipe for spring and summer months. It's easy to make with the perfect flavor.

Provided by Jennifer

Categories     Cakes & Pies

Time 6h10m

Number Of Ingredients 10

1½ cups graham cracker crumbs
⅓ cup granulated sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
1 (3 oz.) package orange jello
⅔ cup boiling water
½ cup cold water
½ cup ice cubes
1 (8 oz.) container Cool Whip topping
2 cans (15 oz.) mandarin oranges, drained well

Steps:

  • Pulse the graham crackers in a food processor to crumble. Mix in the sugar, cinnamon, and butter until crust forms.
  • Press into a 9-inch spring-form pan and refrigerate for 30 minutes.
  • Add boiling water and gelatin powder to a large bowl; whisk until dissolved.
  • Add cold water and ice cubes; whisk until slightly thickened. Set aside for 10 minutes to allow jello to set.
  • Add cool whip topping to jello and whisk together until light and fluffy. Stir in the oranges and refrigerate for 30 minutes, or until thickened.
  • Add the pie filling to the crust and refrigerate for up to 6 hours, or until firm. Top with cool whip and enjoy!

SPARKLING ORANGE CREAM PIE



Sparkling Orange Cream Pie image

This dessert is simple and refreshing and great for an easy summertime treat. Garnish as desired.

Provided by RainbowJewels

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h55m

Yield 8

Number Of Ingredients 6

1 (15 ounce) can mandarin oranges, drained, with juice reserved
¼ cup water, or as needed
1 (3 ounce) package orange-flavored gelatin (such as Jell-O®)
1 cup orange soda, chilled
½ cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Steps:

  • Pour reserved mandarin orange juice into a measuring cup. Add enough water to make 3/4 cup. Bring juice mixture to a boil in a saucepan.
  • Pour orange-flavored gelatin into a small bowl. Stir in boiling juice mixture until dissolved. Chill until slightly cooled, about 10 minutes.
  • Stir orange soda gently into gelatin mixture. Measure out 1/2 cup gelatin mixture into a bowl. Whisk in whipped topping until smooth. Pour into crust.
  • Refrigerate crust until topping is cool, about 15 minutes. Arrange mandarin orange segments on top of the crust. Chill again, about 10 minutes.
  • Spoon remaining gelatin mixture over the orange segments and refrigerate until firm, about 3 hours.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 38.7 g, Fat 8.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 216.7 mg, Sugar 26.3 g

ORANGE CREAM PIE



Orange Cream Pie image

This orange cream is the perfect custard texture. Save time with a premade crust!

Provided by Beth

Categories     Dessert

Time 30m

Number Of Ingredients 6

Pre-made graham cracker pie crust
14 oz sweetened condensed milk
4 large egg yolks
1/4 cup + 2 tbsp freshly squeezed lemon juice
2 tbsp thawed orange juice concentrate
1 tsp grated orange zest

Steps:

  • Preheat the oven to 350 degrees F. Place the prepared crust on a baking sheet and set aside.
  • In a mixing bowl, whisk the condensed milk with the egg yolks until well blended. Whisk in the lemon juice, orange juice concentrate, and orange zest until completely mixed. Pour the filling into the crust.
  • Bake for 10 to 15 minutes, just until the custard is hot. The result will be a soft, creamy filling. Let it cool slightly, then cover and refrigerate until completely chilled.

Nutrition Facts : Calories 206 kcal, Carbohydrate 29 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 117 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 5 g, ServingSize 1 serving

REFRIGERATOR ORANGE PIE



Refrigerator Orange Pie image

"This is a quick and easy dessert that's cool and refreshing-perfect for summertime," says Anita Curtis of Camarillo, California. "It's also handy since you make it ahead."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (6 ounces) frozen orange juice concentrate, thawed
1/2 teaspoon grated orange zest
1 graham cracker crust (9 inches)
Orange segments, optional

Steps:

  • In a bowl, beat cream cheese until light and fluffy. Gradually add milk, orange juice from concentrate and orange zest. Pour into crust. Cover and refrigerate for at least 12 hours. Just before serving, garnish with oranges if desired.

Nutrition Facts :

ORANGE CREAM PIE



Orange Cream Pie image

The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Young people just love it as it tastes just like a "CREAMSICLE". About 22 years ago an East Indian friend suggested that I make this recipe as it was always a special dessert in certain parts of India. I made some modifications to the recipe and everyone tells me that it is better than the original recipe.

Provided by William Uncle Bill

Categories     Pie

Time 40m

Yield 1 nine inch pie, 8-10 serving(s)

Number Of Ingredients 18

3/4 cup crushed vanilla wafers or 3/4 cup vanilla wafer crumbs
3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/4 cup margarine or 1/4 cup butter
1 tablespoon all-purpose flour
1 (2 3/4 ounce) packet orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup frozen orange juice concentrate
1 teaspoon lemon juice
1 teaspoon orange extract, divided
1/2 cup whipping cream
3 tablespoons powdered sugar
1/2 cup whipping cream
1/2 teaspoon orange extract
3 tablespoons powdered sugar
1 (10 fluid ounce) can mandarin orange segments, well drained
1/4 cup grated sweetened chocolate

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.

NO BAKE ORANGE CREAMSICLE PIE



No Bake Orange Creamsicle Pie image

No-Bake Orange Creamsicle Pie is a creamy and delicious summer treat that only requires 4 simple ingredients.

Provided by Melissa Coleman

Categories     Dessert

Time 4h15m

Number Of Ingredients 4

8-ounce package whipped topping (i.e. Cool Whip)
8-ounce package cream cheese, softened
1 graham cracker pie crust
6 ounces frozen orange juice, thawed

Steps:

  • In a large mixing bowl, beat cream cheese until light and fluffy.
  • Slowly add in the orange juice. Continue beating until thoroughly mixed. Lumps are to be expected.
  • Add 2/3 of the whipped topping, and beat until mixed.
  • Fill pie crust with filling mixture.
  • Top with last 1/3 of whipped topping.
  • Cover and freeze for 4 hours or overnight.
  • Thaw slightly before serving.

Nutrition Facts : Calories 314 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 23 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 204 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

RHUBARB ORANGE CREAM PIE



Rhubarb Orange Cream Pie image

Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.

Provided by Cindy

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¼ cup butter, softened
3 tablespoons orange juice
3 egg yolks
1 teaspoon strawberry flavored Jell-O® mix
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
3 cups diced rhubarb
3 egg whites
¼ cup white sugar

Steps:

  • Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
  • In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
  • In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
  • Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 59.9 g, Cholesterol 92.1 mg, Fat 14.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 255.9 mg, Sugar 45.2 g

NO BAKE ORANGE CREAMSICLE PIE



No Bake Orange Creamsicle Pie image

This No Bake Orange Creamsicle Pie comes together quick and is flavored with orange and vanilla and tastes so much better than that creamsicle popsicle of your childhood! This pie works in either a graham crack crust or a sweet pie crust, but if I had to choose I'd pick the sweet pie crust. Use the graham crack crust if you're looking for an easy choice! This "icebox" pie is best keep chilled as long as possible. It is best served after being chilled in the freezer for about 30 - 60 minutes. You could also just keep it in the freezer right after it's made, and let it sit at room temperature until it's ready to slice, about 30 minutes.

Provided by Kelli Avila

Categories     Sweet Pie

Time 20m

Number Of Ingredients 9

1-9" graham cracker crust or 1-9" Sweet Pie Crust
1 cup heavy cream
8-ounces cream cheese, softened
1/2 cup (50 grams) granulated sugar
2 teaspoon orange zest
1/2 teaspoon natural orange extract (optional)
1 teaspoon vanilla extract
⅓ cup orange marmalade
whipped cream, for garnish

Steps:

  • Prepare graham cracker crumb crust or sweet pie crust (see note). Set aside.
  • With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside
  • Add to the now empty bowl the cream cheese and the sugar. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add orange zest, orange extract, vanilla extract and orange marmalade. Beat for an additional minute until fully combined.
  • Add ⅓ of the whipped cream to the cream cheese mixture and fold it in with a rubber spatula by hand until it is completely combined.
  • Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate the whipped cream.
  • Pour the creamsicle filling in the prepared pie crust and smooth over the top.
  • Place in the refrigerate to set up. It needs at least 4 hours chilling time, but preferably overnight or 12 hours. Right before serving, place in the freezer for about 30 - 60 minutes for the perfect texture.

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