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02-12-2011, 08:45 AM
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#1
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,340
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Orange Creme Pie
I needed are dessert the other night and came up with this recipe. It got a "thumbs-up" the picky eater here.
Orange Creme Pie
Ingredients:
1 box Orange Jello
2 packages ( 8 oz each) cream cheese, softened
1/4 cup granulated white sugar
1/2 cup heavy cream
1/2 cup 2% milk
1 tub Cool Whip
1 Tbsp vanilla Extract
1/4 tsp Pure Orange Extract
1 'Nilla-Wafer pie crust
Using a mixer, cream together until very smooth the cream cheese, sugar, cream, milk, and the extracts.
Add in the orange jello and mix until well combined.
Using a large metal spoon or rubber/silicon spatula fold in the cool whip, working in 1/2 the tub at a time.
Pour the mixture into the pie crust and refrigerate for at least 3 hours. Overnight is better.
Slice and serve with whipped topping.
Note: The pie will be very high and you will need to keep it in a large, lidded container (this is the voice of experience talking). That plastic lid that comes with the crust will not work.
Photos are here http://www.discusscooking.com/forums...0-a-70107.html
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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02-12-2011, 11:28 AM
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#2
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,062
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What size cream cheese?
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There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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02-12-2011, 12:38 PM
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#3
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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My picky eater will love this I know! Thanks. Here I go...copy and paste!
__________________
No matter where I serve my guests, it seems they like my kitchen best!
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02-12-2011, 12:46 PM
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#4
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Senior Cook
Join Date: Dec 2010
Location: Oklahoma
Posts: 409
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Did it taste like a Dreamsicle??  Looks good!
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02-12-2011, 02:00 PM
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#5
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
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i loved dreamsicles . can't find under that name anymore. vons has a treat that is so good, it is a good choice.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
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02-12-2011, 04:34 PM
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#6
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,340
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Quote:
Originally Posted by msmofet
What size cream cheese?
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I used the standard sized Philly block. I don't recall what the size/weight is. I'll check when I do the shopping this week and update the recipe.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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02-12-2011, 04:34 PM
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#7
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,340
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Quote:
Originally Posted by AnnieDrews
Did it taste like a Dreamsicle??  Looks good!
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Yep.. and very creamy. It was better the next night.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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02-12-2011, 05:22 PM
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#8
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Head Chef
Join Date: Jul 2008
Posts: 2,325
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Quote:
Originally Posted by DaveSoMD
I used the standard sized Philly block. I don't recall what the size/weight is. I'll check when I do the shopping this week and update the recipe.
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Was it about 5-6 inches long and 2 1/2 to 3 inches wide? It was probably a 8 oz. package.
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02-12-2011, 05:38 PM
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#9
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,340
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Yep I think so.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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02-12-2011, 06:34 PM
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#10
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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So, I just printed out this recipe so that I can get what I need to make it soon, and noticed the note on the bottom;
Note: The pie will be very high and you will need to keep it in a large, lidded container (this is the voice of experience talking). That plastic lid that comes with the crust will not work.
I'm thinking that the extra that won't fit so that the lid can go on is for the baker to eat to try it before everyone else, or it could be for those little tart pans with crumb crust in them for the grandkids when they are there. OK, if I make it when the grandkids are not around, it will just be really full. I really don't need that extra snitch before the rest of the crowd, or do I?
__________________
No matter where I serve my guests, it seems they like my kitchen best!
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02-12-2011, 07:44 PM
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#11
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,340
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Quote:
Originally Posted by chopper
So, I just printed out this recipe so that I can get what I need to make it soon, and noticed the note on the bottom;
Note: The pie will be very high and you will need to keep it in a large, lidded container (this is the voice of experience talking). That plastic lid that comes with the crust will not work.
I'm thinking that the extra that won't fit so that the lid can go on is for the baker to eat to try it before everyone else, or it could be for those little tart pans with crumb crust in them for the grandkids when they are there. OK, if I make it when the grandkids are not around, it will just be really full. I really don't need that extra snitch before the rest of the crowd, or do I?
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Or you might be able to make two not-as-high pies or even spoon the leftovers into parfait glasses or pudding cups and top with some crushed 'Nilla-wafers. Although I like the mini-tart idea.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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02-13-2011, 08:10 PM
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#12
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,340
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Quote:
Originally Posted by msmofet
What size cream cheese?
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8 ounce packages
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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02-13-2011, 09:51 PM
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#13
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Head Chef
Join Date: Jul 2008
Posts: 2,325
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Quote:
Originally Posted by DaveSoMD
Or you might be able to make two not-as-high pies or even spoon the leftovers into parfait glasses or pudding cups and top with some crushed 'Nilla-wafers. Although I like the mini-tart idea.
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Or you could put the pie pan in the cake taker or on the bottom of a high domed cake plate.
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02-15-2011, 11:51 PM
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#14
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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OK, I bought all of the things I needed, but the Nilla wafer crust was not to be found in these here parts!  So, I bought Nilla wafers. Do you think I would make a crust just like I would with graham crackers? You know-with butter and sugar? Maybe I don't need sugar? Has anyone made a crust of this sort before? I will probably make this pie over the weekend when I have more time. If anyone has ideas, let me know. Thanks.
__________________
No matter where I serve my guests, it seems they like my kitchen best!
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02-16-2011, 05:54 AM
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#15
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,340
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Quote:
Originally Posted by chopper
OK, I bought all of the things I needed, but the Nilla wafer crust was not to be found in these here parts!  So, I bought Nilla wafers. Do you think I would make a crust just like I would with graham crackers? You know-with butter and sugar?
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I found a recipe for a nilla wafer crust that is 40 wafers crushed, 1 Tbsp sugar and 1/4 c butter, melted. The instructions are the same as for a graham cracker crust.
I have not tried it yet but plan on it this weekend. It was requested that I try making a lemon version of the pie and use a large deep-dish pie pan.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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02-16-2011, 06:50 PM
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#16
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Thanks DaveSoMD! I will use that recipe!
Chopper
__________________
No matter where I serve my guests, it seems they like my kitchen best!
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02-21-2011, 11:12 AM
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#17
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Served this pie last night. It was a hit! Thanks.
__________________
No matter where I serve my guests, it seems they like my kitchen best!
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02-21-2011, 06:40 PM
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#18
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,340
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Glad it was a hit!!!
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
|
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 |
Orange Creme Pie
DaveSoMD
I needed are dessert the other night and came up with this recipe. It got a "thumbs-up" the picky eater here.
[COLOR=DarkOrange][B]Orange Creme Pie[/B][/COLOR]
[B]Ingredients: [/B]
1 box Orange Jello
2 packages ( 8 oz each) cream cheese, softened
1/4 cup granulated white sugar
1/2 cup heavy cream
1/2 cup 2% milk
1 tub Cool Whip
1 Tbsp vanilla Extract
1/4 tsp Pure Orange Extract
1 'Nilla-Wafer pie crust
Using a mixer, cream together until very smooth the cream cheese, sugar, cream, milk, and the extracts.
Add in the orange jello and mix until well combined.
Using a large metal spoon or rubber/silicon spatula fold in the cool whip, working in 1/2 the tub at a time.
Pour the mixture into the pie crust and refrigerate for at least 3 hours. Overnight is better.
Slice and serve with whipped topping.
[I][B]Note:[/B][/I] The pie will be very high and you will need to keep it in a large, lidded container (this is the voice of experience talking). That plastic lid that comes with the crust will not work.
Photos are here [URL]https://www.discusscooking.com/forums/f104/thursdays-table-2-10-a-70107.html[/URL]
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