Give the oven a night off and serve this refreshing Creamy Orange Pie dessert. It's the perfect choice for any time of year.
1/2 cup orange juice
2 envelopes unflavored gelatin
1-1/2 cup nonfat sweetened condensed milk
1 tablespoon grated orange peel
1 12-ounce container light frozen, thawed whipped topping
1 tablespoon orange peel strips
For the crust
1 1/2 cups graham cracker crumbs
4 tablespoons honey
3 tablespoons butter or margarine, melted
In a small saucepan, bring orange juice to a boil over medium heat. Remove from heat.
Sprinkle gelatin over orange juice, stirring until gelatin dissolves, about 5 minutes. Stir in milk and orange peel. Cool completely.
Meanwhile, prepare crust. In a 9-inch pie plate, combine graham cracker crumbs, honey, and margarine. Mix well. Pat crumb mixture evenly over bottom and up sides of plate.
Fold whipped topping into orange mixture. Spoon orange mixture into prepared crust; smooth top. Sprinkle top with orange peel strips. Cover and chill for at least 3 hours or overnight.
Recipe makes 8 servings.
Serving size: 1 slice
Calories: 373; Total Fat: 9g; Sodium: 239mg; Carbohydrates: 67g; Protein: 8g
Grandma's Orange Pie Recipes!
I'm sharing my Grandma's Orange Pie recipes in PDF. These recipes were written long, long ago and are typed out exactly as I found them amongst my Grandmother's recipe collection. There are three variations. Do enjoy - and feel free to share them, as well!
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