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Orange Pie

Made a delicious Orange Pie for my son and I for dinner. It has the same consistency as a key lime pie but instead you are using frozen Minute Maid Orange Juice concentrate, a fresh orange & 2 lemons. Crust is pulverized animal crackers.




PIE CRUST: 5 oz. ANIMAL CRACKERS 3 TBSP SUGAR PINCH OF SALT 4 TBSP MELTED BUTTER



PIE FILLING: 1 CAN 14 OZ SWEETENED CONDENSED MILK 4 EGG YOLKS 6 TBSP MINUTE MAID FROZEN ORANGE JUICE 6 TBSP LEMON JUICE 2 TEASPOON LEMON ZEST 1 TEASPOON ORANGE ZEST PINCH OF SALT

RECIPE:


CRUST:

IN FOOD PROCESSOR PULSE CRACKERS, SUGAR AND SALT FOR 30 SECONDS. THEN ADD MELTED BUTTER JUST UNTIL MIXED. BUTTER PIE PLATE AND THEN ADD IN THE CRUST AND BAKE ON MIDDLE SHELF ON 325 FOR ~12 TO 14 MINUTES OR UNTIL YOU SMELL IT. FILLING:

WHILE BAKING, MAKE YOUR FILLING: WHISK ALL INGREDIENTS TOGETHER. ADD TO BAKED CRUST. BAKE ON 325 FOR 14 TO 17 MINUTES UNTIL JUST A LITTLE JIGGELY IN THE CENTER. WHIP CREAM: WHIP INGREDIENTS FOR ~3 MINUTES OR UNTIL PEAKS FORM.

SIDENOTE: This pie needs to cool down once taken out of the oven and then refrigerated for 3 hours at least. Then add your whipped cream. Also, since you only need 6 TBSP of the Minute Maid Orange Juice concentrate, defrost it first, then freeze the rest in 6 TBSP portions which will make the pie a little cheaper next time you make it.




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