FROSTY ORANGE PIE - BIGOVEN
"This is a wonderfully easy, creamy pie for the warmer weather. It is somewhat on the tart side, but delicious. Mandarin orange slices and additional whipped topping may be added for effect. Also lemon juice concentrate may be used in place of the orange."
Total Time 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 5
Steps:
- "In a mixing bowl, beat cream cheese and condensed milk until smooth. Beat in orange juice concentrate. Fold in whipped topping. Spoon into crust. Cover and freeze. Can be frozen for up to three months. Remove from freezer 15 min. before serving to allow softening."
Nutrition Facts : Calories 385 calories, FatContent 19.23749 g, CarbohydrateContent 46.546245 g, CholesterolContent 54.474 mg, FiberContent 0.046500000692904 g, ProteinContent 7.97174 g, SaturatedFatContent 12.298693 g, ServingSize 1 1 Serving (146g), SodiumContent 196.2955 mg, SugarContent 46.4997449993071 g, TransFatContent 1.9122735 g
FROSTY LIME PIE RECIPE - NYT COOKING
This frozen dessert delivers cold, tart relief on a hot summer day. Pearl Byrd Foster served this pie on her menu at Mr. and Mrs. Foster’s Place, her 15-table restaurant on the Upper East Side. Ms. Foster opened the restaurant after a 30-year career in hotel, department store and food magazine kitchens. Raymond Sokolov, a former food editor of The New York Times, wrote about this recipe in 1971. The real secret to making this pie, he said, is in how you handle the egg yolks. Heat them too much and they scramble, or too little and they won’t thicken. When the yolks get too hot for your finger, around 165 degrees, they’re hot enough.
Provided by The New York Times
Total Time 1 hours
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the crust: Place the graham cracker crumbs, sugar and salt in a bowl. Add the butter and work with a wooden spoon (or your fingers) to blend well. Press the mixture evenly into a 9-inch pie plate with your fingertips, or use an 8-inch pie plate to press down the mixture. Transfer to oven and bake 10 minutes. Cool to room temperature.
- Make the filling: Beat the yolks in the bowl of a stand mixer until very thick. Gradually beat in half the sugar until mixture is very pale and thick and forms a rope when dropped from the beater.
- Stir in the lime juice and zest and transfer to a double boiler. Heat over over simmering water, stirring until mixture coats the back of a spoon. Do not allow to boil. Transfer to a large bowl and let cool to room temperature.
- Once the yolk mixture reaches room temperature, beat the egg whites with the salt in a separate bowl until soft peaks form. Gradually beat in the remaining sugar until mixture is stiff and shiny. Stir a third of this meringue mixture into the cooled yolk mixture. Fold in remaining meringue mixture until evenly distributed.
- Turn the mixture out into the cooled graham cracker pie shell and bake 15 minutes, or until lightly tinged with brown. Let cool.
- Transfer the pie to the refrigerator and let chill thoroughly, uncovered, then transfer to the freezer. Freeze at least 8 hours or overnight. Once it is frozen, cover with plastic wrap and keep frozen until just before serving.
- Remove from the freezer 10 minutes before serving. Cover with the whipped cream and garnish with lime slices dipped in sugar or fresh strawberries.
Nutrition Facts : @context http//schema.org, Calories 312, UnsaturatedFatContent 8 grams, CarbohydrateContent 33 grams, FatContent 19 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 10 grams, SodiumContent 180 milligrams, SugarContent 27 grams, TransFatContent 0 grams
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