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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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It is a different kind of Orangesicle pie as this one is baked in the oven. I have yet to try it but it is getting made for the Fourth of July and it sounds yummy. Update: Oh my this is a keeper. It is very creamy and tasty and most definately a summer recipe. It's even better if you top with some whipped cream and orange zest. Ingredients:
1 (9 inch) graham cracker crust |
1 (14 ounce) can sweetened condensed milk |
4 egg yolks |
1/2 cup orange juice |
1 tablespoon orange zest |
3 ounces cream cheese |
1/3 cup powdered sugar |
1/4 cup sour cream |
1/4 teaspoon vanilla extract |
1 (11 ounce) can mandarin oranges, drained |
Directions:
1. Preheat oven to 325 degrees.
2. In a mixing bowl, combine milk, egg yolks, orange juice and zest; mixing well.
3. Pour into pie crust and bake for 35 minutes, or until toothpick inserted comes out clean.
4. In a small bowl, combine cream cheese, powdered sugar, sour cream and vanilla extract until smooth.
5. Fold in the mandarin oranges.
6. Spread evenly on pie and return to oven for 10 minutes.
7. Cool, chill 4 hours before serving.
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