Orangemoussepie Recipes

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ORANGE MOUSSE PIE



Orange Mousse Pie image

A light, refreshing, creamy dessert with a hint of citrus. It was love at first bite for me! It's the perfect summertime treat! From Pillsbury (courtesy of Sara & Dave).

Provided by Lucky Clover

Categories     Pie

Time 2h45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 refrigerated pie crust
1 (3 ounce) envelope unflavored gelatin
3/4 cup orange juice
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon grated orange peel
2 cups whipping cream
2 large oranges, chopped, drained (2 cups)

Steps:

  • Preheat oven and bake pie crust according to package directions. Allow to cool completely.
  • Meanwhile, in 1-quart saucepan, mix gelatin and orange juice; let stand 1 minute. Cook and stir over medium heat until dissolved.
  • In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on medium speed until smooth and fluffy. Gradually add softened gelatin; blend well.
  • Refrigerate until slightly thickened, about 15 minutes.
  • In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into orange mixture; gently fold in chopped oranges.
  • Spoon into crust. Refrigerate until firm, about 2 hours. Garnish with additional orange peel, if desired.
  • Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 511, Fat 37.2, SaturatedFat 21.6, Cholesterol 112.7, Sodium 229.4, Carbohydrate 33, Fiber 1.3, Sugar 21.7, Protein 13.6

ORANGE MOUSSE



Orange Mousse image

This is a very refreshing dessert after a big meal or on a hot sunny day. The recipe says it serves 6 but when I made it I found that it serves 10. Great flavor

Provided by Bergy

Categories     Dessert

Time 2h10m

Yield 6-10 serving(s)

Number Of Ingredients 11

3 1/2 cups skim milk
3 large eggs
3 egg whites
1 cup granulated sugar
2/3 cup cornstarch
1/2 cup orange juice (fresh is best)
1 tablespoon grated orange rind
1 tablespoon butter
4 teaspoons vanilla extract (use pure if possible)
2 cups lightly frozen whipped topping, non dairy, thawed or 2 cups two cups whipped cream
orange slice (to garnish)

Steps:

  • In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
  • Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
  • Beat in 1 cup of the hot milk into the egg mixture.
  • Slowly whisk the egg mixture into the hot milk.
  • Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
  • Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
  • Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.

ORANGE MERINGUE PIE



Orange Meringue Pie image

A nice change from lemon meringue. A unique flavor.

Provided by jowolf2

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 13

1 (9 inch) unbaked pie crust
¾ cup sugar
⅓ cup cornstarch
1 pinch salt
1 cup orange juice
½ cup lemon juice
¼ cup water
4 eggs, separated
4 tablespoons butter or margarine, cut into pieces
2 teaspoons grated orange zest
½ cup diced orange segments
½ cup white sugar
¼ teaspoon cream of tartar

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.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g

ORANGE PIE II



Orange Pie II image

This is a great pie for summer and only takes minutes to make.

Provided by Christy Wilson

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 6

¼ cup orange-flavored drink mix (e.g. Tang)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (9 inch) prepared graham cracker crust
1 cup frozen whipped topping, thawed
8 mandarin orange segments

Steps:

  • In a large bowl combine the orange drink mix, condensed milk, and cream cheese. Beat on high speed with an electric mixer until well combined.
  • Pour mixture into the graham cracker crust and chill for 1 hour or until firm. Garnish with whipped topping and mandarin orange segments.

Nutrition Facts : Calories 499.6 calories, Carbohydrate 66.3 g, Cholesterol 47.5 mg, Fat 24.1 g, Fiber 2 g, Protein 8 g, SaturatedFat 12.5 g, Sodium 320.2 mg, Sugar 54.8 g

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 PIE



Orange Pie image

Try your hand at this easy Orange Pie. Even non-bakers can make this simple Orange Pie. Just get out the ready-to-use refrigerated pie crust and surprise the family with something bright and sunny and topped with delicious COOL WHIP!

Provided by My Food and Family

Categories     Recipes

Time 5h55m

Yield 8 servings

Number Of Ingredients 7

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
2 navel oranges, divided
4 egg yolks
1 cup sugar
4-1/2 tsp. cornstarch
2/3 cup milk
1 cup thawed COOL WHIP Whipped Topping

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.

Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

EASY ORANGE MOUSSE PIE



Easy Orange Mousse Pie image

The emphasis is on the "easy"! Mix four basic ingredients (one of them is water), then spoon the tangy, fluffy mousse into a ready-to-use crust.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield 8 servings

Number Of Ingredients 5

1/4 cup water
1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Add water to drink mix in large bowl; stir until mix is dissolved. Add cream cheese; beat with mixer until blended. Gently stir in 2 cups COOL WHIP.
  • Spoon cream cheese mixture into crust; top with remaining COOL WHIP.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 20 g, Protein 3 g

ORANGE MERINGUE PIE



Orange Meringue Pie image

This light, luscious pie-my grandmother's specialty-is still one of our family's most-requested summertime desserts.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
3 cups orange juice
4 large egg yolks, well beaten
1/4 cup plus 2 tablespoons lemon juice
3 tablespoons butter
1-1/2 teaspoons grated orange zest
1 pie shell (9 inches), baked
MERINGUE:
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using a wire whisk, gradually blend in orange juice until smooth. Add egg yolks and blend thoroughly. Add lemon juice and butter. Cook on medium heat, stirring constantly, and gradually bring to a boil. Reduce heat as mixture begins to thicken. Boil slowly for 1 minute. Remove from heat; stir in peel. Pour hot filling into pie shell. Let stand, allowing a thin film to form on top. , Meanwhile, for meringue, beat egg whites in a small bowl until foamy. Add cream of tartar; beat on high until soft peaks form. Reduce speed to medium; add sugar gradually, about 1 tablespoon at a time. beat on high until stiff and glossy. , Spoon meringue around edge of filling. Using a spatula, push meringue gently against inner edge of crust, sealing well. Swirl meringue into center of pie. , Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on wire rack at room temperature for 2 hours before serving. To cut, use a sharp knife dipped in hot water.

Nutrition Facts : Calories 457 calories, Fat 14g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 249mg sodium, Carbohydrate 80g carbohydrate (58g sugars, Fiber 0 fiber), Protein 5g protein.

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