orange mousse pie

Name: Orange Mousse Pie
Prep time: 2 h 30 min
Yield: 8
Ingredients: CRUST; 1 - refrigerated pie crust [from a 15-oz box], softened to room temp; FILLING; 1 - env. unflavored gelatin; 3/4 cup(s) orange juice; 1 package(s) [8-oz] cream cheese; 1 cup(s) powdered sugar; 1 teaspoon(s) grated orange zest [only the orange part of the peel, not the white, pithy part]; 12 ounce(s) lite or sugar-free cool whip, thawed; 1 can(s) mandarin oranges, 12 oz.; - save your orange peel, to make curls out of the peel for garnish!; TIP: CAN USE TWO LARGE ORANGES, PEELED, SEEDED, JUICED AND COARSELY CHOPPED, IN PLACE OF THE PRE-MADE ORANGE JUICE AND CANNED MANDARIN ORANGES.

(5 ratings)

A creamy, mousse-y, light and fruity summer pie. Simple, and good enough for company!

review

Recipe by

Terrie Hoelscher

@Blessed1

Harpers Ferry, WV

So creamy and delicious! Like a dream-sicle in a slice of pie!

(5 ratings)

yield 8 serving(s)

prep time 2 Hr 30 Min

Ingredients For orange mousse pie

CRUST
1

refrigerated pie crust [from a 15-oz box], softened to room temp
FILLING
1

env. unflavored gelatin
3/4 c

orange juice
1 pkg

[8-oz] cream cheese
1 c

powdered sugar
1 tsp

grated orange zest [only the orange part of the peel, not the white, pithy part]
12 oz

lite or sugar-free cool whip, thawed
1 can

mandarin oranges, 12 oz.
save your orange peel, to make curls out of the peel for garnish!
TIP: CAN USE TWO LARGE ORANGES, PEELED, SEEDED, JUICED AND COARSELY CHOPPED, IN PLACE OF THE PRE-MADE ORANGE JUICE AND CANNED MANDARIN ORANGES.

How To Make orange mousse pie

1
Heat oven to 450°. Once you have softened one pie crust according to package directions and placed into a 9" glass pie plate, bake crust for 15 minutes. Use a pie crust weight (I use white rice, poured into foil, to loosely line the crust), or prick the pie crust, so it doesn't bow up while baking. COOL COMPLETELY. Also make sure the pie plate itself is completely cool, so the heat doesn't merge up thru the crust and is then trapped under the filling once you pour it in. It will ruin your crust, if it's not completely cool.

2
In a 1-qt. saucepan, mix unflavored gelatin and orange juice. Allow to stand for 1 - 2 minutes.
3
Meanwhile, in a small bowl, beat the cream cheese, powdered sugar and orange zest with an electric mixer on med. speed, until smooth and fluffy. Set aside.
4
After gelatin/orange juice have stood to soften for a couple of minutes, cook over med. heat, until gelatin is dissolved. Remove from heat. Set aside to cool. NOTE: at this point, I set the pan of hot gelatin/orange juice into an ice-water bath, and stir it every couple of minutes, so it will not be too hot when I pour it into the cream cheese mixture, in step 5.
5
After the softened/cooked gelatin & orange juice mixture is somewhat cooled (tepid to the touch), blend it into the cream cheese mixture, using the hand mixer. Refrigerate until slightly thickened, about 10 mins.
6
Fold the thawed cool whip into the orange mixture; gently fold in chopped oranges, making sure to mix it well.
7
Spoon all of this into the COMPLETELY COOLED crust.
8
Refrigerate until firm, about an hour, or more, if necessary. Garnish with orange peel curls (optional).
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orange mousse pie

Ingredients For orange mousse pie

How To Make orange mousse pie

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