You can find another variation of this pie just below, or click on the link here for Lemon Cream Pie. This recipe also comes from the Chef in Training cooking blog. I love the orange creamsicle flavor, and you can find numerous recipes online using these flavors. Once again, I haven't yet made this dessert, but it is on my long list of things to try.
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Vanilla Wafer Crust
60 Nilla wafer cookies, crushed
1/3 cup butter, melted
1/4 cup sugar
Orange Cream Filling
3/4 cup heavy whipping cream
1/2 cup powdered sugar
12 oz cream cheese, softened to room temperature
1/2 cup sweetened condensed milk
1/4 cup orange juice
4 tbsp grated orange zest
A few drops orange food coloring, optional
Whipped Cream Topping
1 cup heavy whipping cream
1/2 cup powdered sugar
Preheat the oven to 375 degrees. In a bowl, combine the Nilla wafer cookie crumbs, butter and sugar until thoroughly mixed. Press into a 9" pie pan. Bake 375 degrees for 6-8 minutes, or until light golden brown around the edges. Cool and the refrigerate for 1 hour.
In a mixing bowl, combine the 3/4 cup whipping cream and 1/2 cup sugar and using an electric mixer, beat until stiff peaks form. Set aside. In a large mixing bowl, using an electric mixer, beat together the cream cheese, sweetened condensed milk, orange juice and orange zest. Mix well and mix in the food coloring, if using. Fold in the whipped cream mixture until well blended and spread in the pie crust. Set aside.
For the topping, using an electric mixer, beat together the 1 cup whipping cream and 1/2 cup powdered sugar in a mixing bowl and beat until stiff peaks form. Spread over the filling in the pie pan. Refrigerate until set and serve. Store the pie in the refrigerator.
Vanilla Wafer Crust
60 Nilla wafer cookies, crushed
1/3 cup butter, melted
1/4 cup sugar
Orange Cream Filling
3/4 cup heavy whipping cream
1/2 cup powdered sugar
12 oz cream cheese, softened to room temperature
1/2 cup sweetened condensed milk
1/4 cup orange juice
4 tbsp grated orange zest
A few drops orange food coloring, optional
Whipped Cream Topping
1 cup heavy whipping cream
1/2 cup powdered sugar
Preheat the oven to 375 degrees. In a bowl, combine the Nilla wafer cookie crumbs, butter and sugar until thoroughly mixed. Press into a 9" pie pan. Bake 375 degrees for 6-8 minutes, or until light golden brown around the edges. Cool and the refrigerate for 1 hour.
In a mixing bowl, combine the 3/4 cup whipping cream and 1/2 cup sugar and using an electric mixer, beat until stiff peaks form. Set aside. In a large mixing bowl, using an electric mixer, beat together the cream cheese, sweetened condensed milk, orange juice and orange zest. Mix well and mix in the food coloring, if using. Fold in the whipped cream mixture until well blended and spread in the pie crust. Set aside.
For the topping, using an electric mixer, beat together the 1 cup whipping cream and 1/2 cup powdered sugar in a mixing bowl and beat until stiff peaks form. Spread over the filling in the pie pan. Refrigerate until set and serve. Store the pie in the refrigerator.
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