Orange Coconut Pie
- Ready In:
- 26mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
-
Pie Crust
- 709.77 ml all-purpose flour
- 4.92 ml salt
- 4.92 ml sugar
- 236.59 ml butter flavor shortening, chilled
- 14.79 ml butter flavor shortening, chilled
- 78.78 ml ice water
- 14.79 ml vinegar
- 1 egg, beaten
-
Filling
- 236.59 ml sugar
- 78.78 ml cornstarch
- 1.23 ml salt
- 354.88 ml water
- 3 egg yolks, slightly beaten
- 29.58 ml butter
- 4.92 ml finely shredded orange peel
- 59.14 ml fresh squeezed orange juice
- 113.39 g cream cheese
- 118.29 ml powdered sugar
- 236.59 ml whipped topping
- whipped topping, garnish
- shredded coconut, garnish
directions
-
Pie Crust:
- Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
-
Filling:
- In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.
- Turn into pastry shell. Refrigerate.
- Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.
- Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!