Best 12 Orange Velvet Pie Recipes

ORANGE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
• In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
• When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
• Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

RED VELVET WHOOPIE PIES

Steps:

• For the cookies: Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. Whisk together flour, cocoa, baking soda, baking powder and salt.
• Beat the butter, granulated sugar and brown sugar in the bowl of an electric mixer on medium-high speed until light and fluffy. Reduce the speed and alternately beat in the eggs, 1 at a time, and the buttermilk, starting with an egg. Slowly beat in the dry mixture until just combined. Mix in the vanilla extract and red food coloring.
• Using a 1-inch ice cream scoop, distribute the dough in dollops on the baking sheets leaving 2 inches between each cookie; you will use half the dough for the first batch. Bake until puffed and cakey, about 12 minutes. Transfer the cookies to a cooling rack to cool completely. Repeat with the remaining cookie dough. (The cookies may be made 2 days ahead and stored at room temperature before serving.)
• For the filling: Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until soft. Add butter gradually until combined. Slowly add the confectioners' sugar, turn the mixer to high, and beat until light and fluffy. Mix in the vanilla extract. (The filling may be made 2 days ahead and chilled; b ring to room temperature before using.)
• To assemble: Put the filling in a piping bag fitted with a large round tip. Turn half of the cookies upside down and pipe about 3 tablespoons on top. Make sandwiches by topping with the rest of the cookies. The cookies should be served the same day they are filled.

ORANGE VELVET PIE

Steps:

• Using a hand mixer, beat cream cheese, icing sugar and orange zest together until smooth and fluffy. Add juice, milk and honey, a little at a time. Beat at medium speed for 5 min until mixture increases in volume. Beat in diluted gelatin.Pour mixture into pie crust, top with orange segments and refrigerate for 12 hrs.If desired, decorate with fine strips of orange peel.

VELVETY ORANGE GELATIN PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange zest. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours.

FRESH ORANGE PIE

Steps:

• Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
• Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
• Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
• Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
• To serve: garnish with toasted coconut.

ORANGE VELVET PIE

Steps:

• 1. Chill small mixing bowl. 2. In small bowl dissolve gelatin in boiling water.3. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, orange juice and lemon juice. Beat until combined. Gradually beat in gelatin mixture. Refrigerate until partially set, stirring ocassionally.4. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold whipped cream into gelatin mixture. Spread in crust.5. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

RED VELVET PIE

Steps:

• Preheat the oven to 350 degrees F. Place the prepared pie crust on a parchment-lined baking sheet and refrigerate until ready to fill.
• For the cream cheese layer: Cream the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth, 2 to 3 minutes. Add the egg, egg yolk and vanilla and mix until well combined.
• Spoon the cream cheese filling into the crust and spread evenly. Chill in the freezer to firm the base while you make the second layer.
• For the red velvet layer: Whisk the flour, cocoa powder and salt together in a medium bowl. In the same mixer bowl you used for the cream cheese layer, cream the butter and granulated sugar together until light and fluffy, 3 to 4 minutes. Add the egg and egg white and mix to combine.
• Add the vanilla and food coloring and mix well, then add the dry ingredients and mix until combined. Spoon the red filling into the chilled pie and spread into an even layer.
• Bake until the crust is deep golden brown and the filling springs back when touched lightly in the center, 40 to 45 minutes. Cool completely before slicing. Serve with whipped cream if desired.

VALENCIA ORANGE SUNSET PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir wafers, butter, and sugar in a bowl until well combined. Press crust mixture evenly in the bottom and up the sides of a 9-inch glass pie plate.
• Bake in the center of the preheated oven until golden brown, about 10 minutes. Remove to a wire rack to cool. Leave the oven on.
• Beat egg yolks in a large bowl with a hand mixer. Add condensed milk; mix until well combined. Mix in orange juice concentrate until well combined and slightly thickened. Mix in orange zest and juice. Pour filling into the cooled crust.
• Bake until filling is firm to the touch and only slightly jiggly in the center, about 13 minutes. Remove from the oven and allow to cool completely on a wire rack, about 30 minutes; filling will set as it cools.
• Cover and chill in the refrigerator for at least 2 hours before serving.

REFRIGERATOR ORANGE PIE

Steps:

• In a bowl, beat cream cheese until light and fluffy. Gradually add milk, orange juice from concentrate and orange zest. Pour into crust. Cover and refrigerate for at least 12 hours. Just before serving, garnish with oranges if desired.

ORANGE VELVET PIE

Steps:

• Dissolve gelatin in hot water.
• With electric mixer, beat cream cheese until smooth; beat in sugar, orange and lemon juices; gradually beat in gelatin mixture. Refrigerate until almost set.
• With electric mixer, whip cream; quickly beat into gelatin mixture; pour into baked pie shell. Refrigerate until set.

CHOCOLATE VELVET PIE

Steps:

• 1. In large mixing bowl beat milk and pudding mix on medium speed of electric mixer for 2 minutes. Gradually add chocolate, mixing until combined.2. Fold in whipped topping. Spread in crust. Freeze at least 4 hours or until firm.3. Let stand at room temperature about 15 minutes before cutting. Garnish as desired.

ORANGE VELVET WHOOPIE PIES

Steps:

• Preheat oven to 375. Line your baking sheets with parchment paper or a Silpat because they will stick.
• Cream butter and sugar together. Add egg and vanilla, mix until combined.
• In a separate bowl, mix your dry ingredients together. On low speed add 1/3 of your dry mix into your wet mixture, then 1/3 of your buttermilk...continue adding in this order until all your dry ingredients and milk are mixed in and smooth.
• Now add your orange food coloring. It doesn't take very much to achieve a pretty orange color, but add until the color you like is reached. Mix on low to combine the food coloring, scraping the sides until color is even.
• Transfer batter into a piping bag or snipped off ziplock.
• Pipe in the shape of pumpkins (kind of a fat heart shape) about 2 inches apart. They are all ABOUT 2.5" wide and ALMOST 2" in height.
• Bake for approx 6 minutes until they are set. Let cool on baking sheet for 2 minutes and then transfer to a wire rack to finish cooling.
• Fill each with your cream cheese filing, using a snipped ziploc bag to fill them.
• Directions for cream cheese filling: 1.In a mixer, cream together your butter and cream cheese until smooth. 2.On low speed add in your vanilla and powdered sugar. 3.Turn speed up to medium until combined, scraping sides of bowl when necessary.
• TO ASSEMBLE: After filling each whoopie pie, break some mini pretzels into pieces and place them to make your "pumpkin stem". If desired, use the remaining cream cheese filling, tint in green, and pipe on leaves and vines.