Yield 8 Number Of Ingredients 6 Steps:
Chill evaporated milk. Combine sugar, pineapple juice, and eggs in a saucepan. Bring to a boil, and cook until mixture thickens. Stir in orange gelatin, and stir well until dissolved. Cool. Whip evaporated milk, and mix into the cooled orange mixture. Pour filling into pie crust. Freeze until ready to eat.
Time 4h30m Yield 8 servings Number Of Ingredients 7 Steps:
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Stir in zest. Spoon into crust. Refrigerate 4 hours or until firm.
Time 15m Yield 6-8 servings. Number Of Ingredients 6 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.
Time 1h15m Yield 1 refrigerator pie Number Of Ingredients 11 Steps:
In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine. Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not pour too much royale into the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.
Time 8h Yield 8 Number Of Ingredients 4 Steps:
Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly). Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Time 5h55m Yield 8 servings Number Of Ingredients 7 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.
Time 40m Yield 8 servings. Number Of Ingredients 17 Steps:
In a large saucepan, combine the sugar flour and salt. Stir in water 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 pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring., Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. , In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes., Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.
Time 3h Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
In a large bowl combine limeade concentrate, sweetened condensed milk and lime zest together. Add in the dry pudding mix. Let sit on the counter for about 5 minutes. Fold in thawed Cool Whip until completely combined then mix in the food colouring. Pour into prepared pie crust. Cover the top of the pie with plastic wrap and chill for a minumum of 3 or more hours. Before serving dollup with Cool Whip or whipped cream and garlich with lime slices if desired. NOTE for my Oreo cookie crust recipe –. Process 14 regular size Oreo cookies in a processor until finely crushed (the cookies MUST be crushed fine). Place the crumbs into a bowl and add in 1/4 cup melted butter or margaine mix well. Pat into the pie plate; chill while making the rest of the recipe. This amount is enough crumbs for a 9-inch pie crust.
Time 50m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool. Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary). Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature. Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving. To serve: garnish with toasted coconut.
Time 8h Yield 8 Number Of Ingredients 8 Steps:
In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour. In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set. Serve with whipped cream if desired.
More about “refrigerator orange pie recipes”
Yield 8 Number Of Ingredients 6 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.
