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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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There's always a reason when a recipe becomes a top-favorite or all-time great . I think it's the contrast of the fresh orange filling to this crunchy crust that makes this recipe such a heavenly hit with my family. Ingredients:
3 to 4 oranges, peeled and cut into small pieces (2 1/2 cups) |
1/2 cup and 1/3 cup sugar |
1 cup orange juice (about) |
3 tablespoons of corn starch |
1 3 oz. package cream cheese, softened |
1/4 teaspoon ground ginger |
1 tablespoon milk |
1/4 to 1/2 cup flaked coconut |
chex* crust |
4 cups rice chex |
1/4 cup packed brown sugar |
1/4 teaspoon ground ginger |
1/3 cup butter or margarine, melted |
Directions:
1. Chex* Crust
2. Preheat oven to 300 degrees. Butter a 9-inch pie plate. Combine Rice Chex crumbs, sugar, and ginger. Add butter. Mix thoroughly. Press evenly onto bottom and sides of pie plate. Bake 10 minutes. Cool completely.
3. To prepare filling:
4. Mix orange pieces and 1/2 cup sugar. Set aside while backing Chex Crust (above). Then continue with filling:
5. Drain syrup from oranges. Add enough orange juice to make 1 1/2 cups. In medium-size saucepan combine corn starch, and remaining 1/3 cup sugar. Add orange juice. Cook and stir over medium heat until very thick and clear. Cool to lukewarm. Combine cream cheese, ginger and milk.
6. Spread on bottom and sides of Crust. Stir orange pieces into sauce. Turn into crust.
7. Sprinkle with coconut. Chill at least two hours or until sauce is set. For easy serving, set pie plate in warm water for 1 minutes before cutting.
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