Preheat oven to 425 degrees. *Orange Juice concentrate is a must, regular orange juice won’t do. This post may contain affiliate links. Pour over chocolate chips and let sit for 4 minutes without stirring. To make this pie you’ll need: Frozen Orange Juice Concentrate (slightly thawed)*, Sweetened Condensed Milk, Sugar, Eggs, and a Graham Crust**. Meanwhile, peel oranges and section into segments. Whisk until the mixture becomes dark and thick. Sweetened condensed milk and orange juice concentrate are combined with heavy cream and cream cheese in a graham cracker crust. Young people just love it as it tastes just like a CREAMSICLE. In a medium sized mixing bowl, whisk together sweetened condensed milk, egg yolks, orange juice concentrate, lemon juice, and lemon and orange zest. Transfer crumbs to 9-inch pie plate.

If you need to, add a few extra tsps orange … 2. So irresistible! Orange Meringue Pie.

There’s orange juice concentrate, orange zest, AND orange flavoring for a triple whammy.

The filling of the pie is made from the zest of two naval oranges, the juice of oranges and lemons, egg yolks, sugar, cornstarch, and butter.

These kind of days get me dreaming about warm, sandy beaches and citrus. With the blades running, add the zest, then 3 tbsp orange juice. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). That means rainy days and overcast skies. Bake in preheated oven until golden, about 12 minutes; cool. Lemons aren’t the only citrus worthy of a luscious tangy pie piled with a toasted layer of meringue. The filling of the pie is made from the zest of two naval oranges, the juice of oranges and lemons, egg yolks, sugar, cornstarch, and butter. Refrigerate 4 hours or overnight. Squeeze membrane and reserve juice; you should have about 1 cup. To prevent the dough from sticking, lightly flour the work surface and the dough, sprinkling with more flour as needed; also, roll just to the edges of … Flaky buttery pie crust filled with sweet orange curd and topped with fluffy tall meringue. I made some modifications to the recipe and everyone tells me that it is better than the original recipe. Preheat oven to 425 degrees. Process for a few secs until the mixture forms clumps.

Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate.

Line pie plate with pastry. 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. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking.

Bake in preheated oven until golden, about 12 minutes; cool. But without the sour oranges, just like sunshine! Last weekend, I baked this lemon meringue pie. Pour into baked crust, and bake at 325 degrees for 15-17 minutes, until set, but slightly jiggly in the center. It was delicious. Please see disclosure policy here.

Let cool on the counter 20-30 minutes. My boyfriend husband mentioned that it would be even better if the filling was orange curd from the orange cream frosting I made for NYE. Pie Crust with Orange Juice. Pour approximately 1 cup of ganache over the pie. Using orange juice instead of water in the crust enhances the fruit flavors in the filling. The brightness of naval oranges forms a delightful acidic counterbalance to pillowy sweet meringue—all on top of a flaky and buttery piecrust. The winter gloom has arrived in the Pacific NW. The brightness of naval oranges forms a delightful acidic counterbalance to pillowy sweet meringue—all on top of a flaky and buttery piecrust. Squeeze membrane and reserve juice; you should have about 1 cup. Prepare dough for a 1-crust pie, adding grated orange zest. Heat heavy cream to boiling. Prepare dough for a 1-crust pie, adding grated orange zest. The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Sunshine Orange Pie started with a sour orange pie recipe.

Let cool for a few minutes if needed (to ensure it won't melt the pie). Lemons aren’t the only citrus worthy of a luscious tangy pie piled with a toasted layer of meringue. This pie has tons of creaminess and orange flavor. Prick pastry with fork to prevent puffing during baking. Meanwhile, peel oranges and section into segments.