Orange-blossom Pie Recipe
Orange blossom pie is a creamy and tangy pie made with an orange glaze topping on this frozen pie. Set in a gingersnap crust and filled with cream cheese and sweetned oranges along with whipped cream, the orange blossom pie is a tany and creamy delight for summer days.
Ingredients
| Orange sections | 3 Cup (48 tbs), white membrane removed (7 To 10 Oranges) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Cream cheese | 3 Ounce | |
| Gingersnap crust | 1 (9 Inch) | |
| Orange glaze | 2 Cup (32 tbs) | |
| Heavy cream | 1⁄2 Cup (8 tbs), whipped |
Directions
Sprinkle 2 cups orange sections with sugar; set aside for 1/2 hour.
Spread softened cream cheese over bottom of Gingersnap Crust.
Place drained sweetened orange sections atop cream cheese.
Pour 1/2 cup glaze over.
Spiral remaining 1 cup orange sections (drained) around edge of pie.
Cover with remaining glaze.
Chill till top is set, about 1 hour.
Pile whipped cream atop pie.
Orange Glaze: In saucepan blend 2 1/2 tablespoons cornstarch with 1/3 cup sugar.
Drain syrup from sweetened orange sections and add orange juice to make 1 cup; stir into sugar mixture.
Cook, stirring constantly, till thick and clear.
Cool.
Spread softened cream cheese over bottom of Gingersnap Crust.
Place drained sweetened orange sections atop cream cheese.
Pour 1/2 cup glaze over.
Spiral remaining 1 cup orange sections (drained) around edge of pie.
Cover with remaining glaze.
Chill till top is set, about 1 hour.
Pile whipped cream atop pie.
Orange Glaze: In saucepan blend 2 1/2 tablespoons cornstarch with 1/3 cup sugar.
Drain syrup from sweetened orange sections and add orange juice to make 1 cup; stir into sugar mixture.
Cook, stirring constantly, till thick and clear.
Cool.
Chef
