Best 10 Amys Lemon Orange Creamy Pie Recipes

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Are you searching for a delectable and refreshing treat that perfectly balances the flavors of lemon and orange in a creamy, dreamy pie? Look no further! Embark on a culinary journey with us as we uncover the best recipe for Amy's Lemon Orange Creamy Pie. This tantalizing dessert combines the tangy brightness of lemons, the sweet and zesty notes of oranges, and a velvety smooth, creamy filling that will leave your taste buds dancing with joy. Get ready to indulge in a slice of heaven with our expert guide to crafting the ultimate lemon orange creamy pie that will steal the show at any gathering.

Here are our top 10 tried and tested recipes!

MEYER LEMON CREAM PIES



Meyer Lemon Cream Pies image

A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.

Categories     Citrus     Soy     Dessert     Bake     Kid-Friendly     Lemon     Chill     Cookie     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

For the crust:
1 1/4 cups graham-cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the filling:
2 (12-ounce) containers firm silken tofu (such as Mori-Nu)
Grated zest and juice of 2 Meyer lemons
1/2 cup confectioners' sugar

Steps:

  • 1. Preheat oven to 350°F.
  • 2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
  • 3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
  • 4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.

FLORIDA CITRUS MERINGUE PIE



Florida Citrus Meringue Pie image

Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Pastry for single-crust pie (9 inches)
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
1 cup orange juice
4 large egg yolks
1/2 cup lemon juice
2 tablespoons butter
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
MERINGUE:
4 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 415 calories, Fat 17g fat (10g saturated fat), Cholesterol 140mg cholesterol, Sodium 318mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.

GRANDMA'S LUSCIOUS LEMON CREAM PIE



Grandma's Luscious Lemon Cream Pie image

This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.

Provided by Marie Clare

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 10

1 cup white sugar
6 tablespoons cornstarch
1 cup milk
6 large egg yolks, lightly beaten
¼ cup salted butter
2 tablespoons grated lemon zest
½ cup fresh lemon juice
1 cup heavy whipping cream
½ cup sour cream
1 (9 inch) baked pie shell

Steps:

  • Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
  • Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  • Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g

AMY'S LEMON ORANGE CREAMY PIE



Amy's Lemon Orange Creamy Pie image

I have made so many pies, but this is my favorite. It's quick too! Addition of butter to the recipe is optional.

Provided by AMWAD

Categories     Lemon Pie

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ½ cups white sugar
7 tablespoons cornstarch
2 cups water
3 egg yolks
½ teaspoon salt
¼ cup orange juice
4 tablespoons butter, softened
1 teaspoon lemonade-flavored drink mix powder
3 egg whites
¼ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat.
  • Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 51.3 g, Cholesterol 92.1 mg, Fat 7.4 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 210.8 mg, Sugar 44.5 g

AMY'S LEMON ORANGE CREAMY PIE



Amy's Lemon Orange Creamy Pie image

I have made so many pies, but this is my favorite. It's quick too! Addition of butter to the recipe is optional.

Provided by AMWAD

Categories     Lemon Pie

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ½ cups white sugar
7 tablespoons cornstarch
2 cups water
3 egg yolks
½ teaspoon salt
¼ cup orange juice
4 tablespoons butter, softened
1 teaspoon lemonade-flavored drink mix powder
3 egg whites
¼ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat.
  • Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 51.3 g, Cholesterol 92.1 mg, Fat 7.4 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 210.8 mg, Sugar 44.5 g

LEMON-ORANGE MERINGUE PIE



Lemon-Orange Meringue Pie image

Make and share this Lemon-Orange Meringue Pie recipe from Food.com.

Provided by Pebbles

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) package all ready pie crusts
2 lemons
1 orange
2 tablespoons cornstarch
1 1/4 cups sugar
5 eggs
1 pinch salt

Steps:

  • Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely.
  • Grate lemon and orange peels with zester, making sure not to get any pith.
  • Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds.
  • Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit.
  • Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue).
  • Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel.
  • Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute.
  • Transfer to bowl and cool completely.
  • Preheat over to 350.
  • Spread filling evenly in crust.
  • Using electric mixer beat reserved 3 egg whites and salt until medium peaks form.
  • Gradually add 1/2 cup sugar and beat about 3 more minutes.
  • Beat in 1/2 teaspoon orange peel.
  • Spread over filling and bake until meringue is golden, about 15 minutes.
  • Cool and refrigerate 1 hour before serving.

Nutrition Facts : Calories 462.9, Fat 20.8, SaturatedFat 6.7, Cholesterol 132.2, Sodium 410.7, Carbohydrate 64.7, Fiber 2.2, Sugar 35.3, Protein 6.8

LEMON-ORANGE MERINGUE PIE



Lemon-Orange Meringue Pie image

Provided by Barbara Kafka

Categories     dinner, dessert

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 12

2 cups lemon curd (see recipe)
1 3/4 cups all-purpose flour
2 1/2 teaspoons kosher salt
3 ounces cold lard
3 ounces chilled unsalted butter, cut into small pieces
3 tablespoons cold water
1/4 cup orange marmalade
2 juice oranges, optional
4 egg whites
Pinch cream of tartar
Pinch kosher salt
1/4 cup granulated sugar

Steps:

  • Make lemon curd and place in the refrigerator to chill while finishing recipe.
  • To make the crust, sift together flour and salt in the large bowl of an electric mixer. Add lard and butter and mix with a paddle until the mixture resembles coarse meal. Add cold water and mix only until dough forms a ball. Wrap in plastic and refrigerate for one hour.
  • Roll out pastry or press it into a 9-inch glass pie plate. Prick bottom all over with a fork. Line with baking parchment or aluminum foil and weight with beans or pie weights. Chill for 15 minutes.
  • Preheat conventional oven to 425 degrees.
  • Place crust in oven and bake for 10 minutes or until edges are set. Remove beans and parchment and continue baking for 10 more minutes or until golden brown. Remove from oven.
  • Place the marmalade in a small ceramic ramekin. Cook, uncovered, at 100 percent power in the microwave oven for 30 seconds. With a pastry brush, brush marmalade on the hot crust, covering it evenly. Set crust aside to cool.
  • Peel and section juice oranges, if using them. Place sections on paper toweling to absorb juice. Preheat broiler.
  • To assemble pie, place orange sections over the bottom of the crust. Spread chilled lemon curd over orange sections. Place in the refrigerator while making meringue.
  • Preheat the broiler
  • Place egg whites in the large bowl of an electric mixer. Add cream of tartar and salt. Beat until soft peaks form. Add the sugar, one tablespoon at a time and beat until shiny and soft peaks form.
  • Spread meringue over lemon curd. Make sure the meringue covers the curd. Place under the broiler for 5 minutes, or until no longer sticky when lightly pressed with a finger. Serve at room temperature or chilled.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram

ORANGE CREAM PIE



Orange Cream Pie image

The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Young people just love it as it tastes just like a "CREAMSICLE". About 22 years ago an East Indian friend suggested that I make this recipe as it was always a special dessert in certain parts of India. I made some modifications to the recipe and everyone tells me that it is better than the original recipe.

Provided by William Uncle Bill

Categories     Pie

Time 40m

Yield 1 nine inch pie, 8-10 serving(s)

Number Of Ingredients 18

3/4 cup crushed vanilla wafers or 3/4 cup vanilla wafer crumbs
3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/4 cup margarine or 1/4 cup butter
1 tablespoon all-purpose flour
1 (2 3/4 ounce) packet orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup frozen orange juice concentrate
1 teaspoon lemon juice
1 teaspoon orange extract, divided
1/2 cup whipping cream
3 tablespoons powdered sugar
1/2 cup whipping cream
1/2 teaspoon orange extract
3 tablespoons powdered sugar
1 (10 fluid ounce) can mandarin orange segments, well drained
1/4 cup grated sweetened chocolate

Steps:

  • PIE CRUST----------.
  • In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
  • Add margarine or butter and blend using a pastry blender or a fork.
  • Preheat oven to 350 F degrees.
  • Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
  • Dust with 1 tablespoon of flour.
  • Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
  • Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
  • Bake in preheated 350 F oven for 10 minutes.
  • Remove from oven and let cool.
  • FILLING----------.
  • In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
  • Add 1/2 cup of cold water and let cool for about 15 minutes.
  • Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
  • Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
  • Remove from freezer and break up the jelly mixture using a whisk.
  • In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
  • Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
  • Add whipped cream to the jelly and fold in, (DO NOT BEAT).
  • Pour mixture into the cooled pie shell.
  • Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
  • TOPPING----------.
  • In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
  • Add orange extract and gradually add powdered sugar and continue beating until thickened.
  • Before serving pie, spread whipped cream over entire top of pie.
  • Place and arrange orange segments on top of whipped cream creating a pattern if desired.
  • Sprinkle with grated sweetened chocolate.
  • Serve pie chilled, not frozen.

APPLE CREAM PIE



Apple Cream Pie image

This is a family favorite.

Provided by Kay Conner

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 4h

Yield 8

Number Of Ingredients 8

4 cups thinly sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
4 tablespoons butter
2 cups half-and-half
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell.
  • Melt the butter stir into the cream; pour liquids over apples.
  • Bake in preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 35 minutes. Allow to cool to room temperature, and then refrigerate to allow filling to set.

Nutrition Facts : Calories 383 calories, Carbohydrate 48.6 g, Cholesterol 37.7 mg, Fat 20.5 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 183.4 mg, Sugar 31.7 g

SUNSHINE ORANGE MERINGUE PIE



Sunshine Orange Meringue Pie image

I found this recipe while vacationing in Florida in the late '60s. I made a few changes and added lime juice for extra tartness. It's colorful, refreshing and looks so pretty on the plate. -June Nehmer, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 cups graham cracker crumbs (about 24 squares)
1/4 cup sugar
1/3 cup butter, melted
FILLING:
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup orange juice
1/2 cup water
3 large egg yolks, well beaten
2 tablespoons lime juice
4 teaspoons grated orange zest
1 tablespoon butter
MERINGUE:
3 large egg whites
1/8 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 363 calories, Fat 13g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 285mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • To make the pie crust from scratch, you can use a food processor or a pastry blender to combine the flour, sugar, and salt. Then, add the butter and pulse until the mixture resembles coarse crumbs.
  • When pressing the pie crust into the pie plate, be sure to trim the edges and crimp them to seal the crust.
  • To prevent the pie crust from shrinking, you can blind bake it for 10-15 minutes before filling it.
  • When making the filling, be sure to use fresh oranges and lemons. You can also add a teaspoon of lemon zest and orange zest to the filling for extra flavor.
  • To make the whipped cream topping, you can use a stand mixer or a hand mixer to whip the cream until stiff peaks form.
  • When serving the Lemon Orange Creamy Pie, you can garnish it with a slice of orange or a dollop of whipped cream.

Conclusion:

The Lemon Orange Creamy Pie is a delicious and refreshing dessert that is perfect for any occasion. The creamy filling is perfectly balanced by the tartness of the oranges and lemons, and the whipped cream topping adds a touch of sweetness. This pie is sure to be a hit with everyone who tries it.

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