Even non-bakers can make this easy Orange Pie. Get out the ready-to-use refrigerated pie crust and surprise the family with something yummy.
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
2 navel orange s, divided
4 egg yolk s
1 cup sugar
4-1/2 tsp. cornstarch
2/3 cup milk
1 cup thawed COOL WHIP Whipped Topping
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.