Enter the enchanting world of orange velvet pie, where the flavors of citrus and chocolate dance harmoniously to create a symphony of taste. This delectable dessert offers a unique twist on the classic velvet pie, with a vibrant orange filling that bursts with tangy sweetness, perfectly complemented by the rich, velvety chocolate crust. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps of creating this delightful treat, providing valuable tips and insights to ensure a successful baking experience. So, prepare to embark on a culinary journey and discover the secrets of crafting the ultimate orange velvet pie, a masterpiece that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
ORANGE MERINGUE PIE
A nice change from lemon meringue. A unique flavor.
Provided by jowolf2
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g
RED VELVET WHOOPIE PIES
Provided by Amanda Freitag
Categories dessert
Time 1h10m
Yield 24 Whoopie pies
Number Of Ingredients 17
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
Provided by Metro
Time 12h30m
Yield 6
Number Of Ingredients 9
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
It's hard to resist this light and fluffy citrus treat. It's easy enough for weeknights but impressive enough for company. Best of all, I can throw the dessert together and set it in the refrigerator a day early. -Jean Shourds of Sault Sainte Marie, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 321 calories, Fat 11g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 224mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
FRESH ORANGE PIE
I love the fresh strawberry and blue berry pies, in which the fresh fruit is enfolded in a glistening glaze. Would any other fruit work in this same way, I wondered. Then I found not one, but two, such pies with unusual fruit. One is a fresh pineapple pie (posted) and the other is this one in which fresh orange segments rest in a luscious glaze and just invite you to give it a try.
Provided by Lorraine of AZ
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
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
Number Of Ingredients 8
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.
Nutrition Facts : Nutritional Facts Serves
RED VELVET PIE
This pie reveals two lovely layers when sliced: A smooth cream cheese layer on the bottom and sweet red velvet cake batter on top. Be sure to let the pie cool completely before slicing and serving. It's delicious finished with whipped cream, but you can always slather on a thin layer of your favorite cream cheese frosting if you're feeling extra-decadent.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h
Yield One 9-inch pie
Number Of Ingredients 16
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
I thought this up last week while feeding the baby in the middle of the night and had to try it out. It's an original recipe inspired by Key lime pie. Instead of Key lime it has Valencia orange and the crust is made with Nilla® wafers instead of graham crackers. It turned out very well. Next time I'll remember the whipped cream.
Provided by kenchy
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 70.7 g, Cholesterol 163.8 mg, Fat 23 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 10.5 g, Sodium 206.4 mg, Sugar 36.5 g
REFRIGERATOR ORANGE PIE
"This is a quick and easy dessert that's cool and refreshing-perfect for summertime," says Anita Curtis of Camarillo, California. "It's also handy since you make it ahead."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
ORANGE VELVET PIE
Good recipe for an interesting pie. Would make a good addition to a potluck or office pitch-in. This is a recipe from a 1958 Goodhousekeeping cook book.
Provided by Roda Laser @Roda
Categories Pies
Number Of Ingredients 8
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
Number Of Ingredients 5
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.
Nutrition Facts : Nutritional Facts Serves
ORANGE VELVET WHOOPIE PIES
This recipe is from www.cookiesandcups.com. I thought they were so cute, I wanted to share them with you, but I take no credit for the creativity or pictures. Visit www.cookiesandcups.com. This is like red velvet cake but with orange coloring instead of red.
Provided by Jenni K @AnCsMom
Categories Cookies
Number Of Ingredients 18
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.
Tips for Making Orange Velvet Pie:
- Use high-quality ingredients. This will make a big difference in the flavor and texture of your pie.
- Follow the recipe carefully. Don't skip any steps or substitute ingredients unless you know what you're doing.
- Make sure your pie crust is fully baked before filling it. Otherwise, the crust will be soggy and the pie will not set properly.
- Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.
- Serve the pie with whipped cream or ice cream. This will add a delicious finishing touch.
Conclusion:
Orange Velvet Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich orange flavor and creamy velvet texture, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Orange Velvet Pie a try. You won't be disappointed!
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