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Orange Pie

Orange Pie recipe
photo by:kraft
25 min
5 hr 55 min
8 servings
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What You Need

 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
 navel oranges, divided
 egg yolks
cup  sugar
tsp.  cornstarch
cup  milk
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

LINE 9-inch pie plate with pie crust as directed on package for one-crust pie. Bake 12 to 14 min. or just until edge begins to brown; cool. Meanwhile, zest and juice 1 orange.

BEAT egg yolks and sugar in small bowl with mixer 5 min. or until thickened and lemon colored. Add cornstarch, milk, orange zest and juice; beat until blended. Pour into saucepan; cook on medium-low heat 10 min. or until thickened, stirring constantly. Pour into crust.

BAKE 30 min.; cool completely. Refrigerate 4 hours or until firm. Cut remaining orange into very thin slices. Top pie with COOL WHIP and orange slices.

Kraft Kitchens Tips

Substitute 1 Tbsp. lemon zest and 1/4 cup orange juice for the zest and juice from 1 orange. Slice additional lemon. Use to garnish pie along with the COOL WHIP.
How to Make Citrus Twists
Using a sharp knife, cut an orange, lemon or lime into thin slices. Cut a slit halfway through each slice, just to center. Twist slices from slits in opposite directions to form twists.
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