A snappy gingersnap crust complements the flavor of this delicious Frozen Orange Swirl Pie made using ice-cream.
1/4 cup sugar
4 teaspoons cornstarch
3/4 cup frozen orange juice concentrate, thawed
1/3 cup water
2 tablespoons margarine or butter, cut up
1 tablespoon finely shredded peel
1-1/4 cup finely crushed gingersnaps
1/3 cup margarine or butter, melted
6 cups low-fat vanilla ice cream OR vanilla frozen yogurt
Fresh mint sprigs (optional)
For sauce, in a medium saucepan combine sugar and cornstarch; stir in thawed orange juice concentrate and water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in the 2 tablespoons margarine or butter and orange peel. Cover and cool completely.
For crust, in a medium bowl combine crushed gingersnaps and the 1/3 cup melted margarine. Toss to mix well. Spread mixture evenly into a 9" pie plate. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or until firm.
Place 4 cups of the frozen yogurt or ice cream into a chilled bowl. Using a wooden spoon to stir the yogurt to soften slightly. Spoon the softened yogurt into the crumb crust. Drizzle half of the cool orange sauce over the yogurt. Swirl sauce into the yogurt with a knife or narrow metal spatula.
Remove remaining 2 cups of frozen yogurt from the freezer. Make small scoops of yogurt with a small ice-cream dipper and arrange over pie. (Or, use a spoon to make small scoops of yogurt.) Do not smooth top evenly. Drizzle the remaining orange sauce over all. Cover and freeze at least 8 hours before serving. If desired, garnish with mint springs.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 388; Total Fat: 15g; Saturated Fat: 4mg; Cholesterol: 12mg; Sodium: 264mg; Carbohydrates: 58g; Fiber: 0g; Protein: 7g
From Grandma's Recipe Collection
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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