Recipe courtesy of Marles Riessland
Orange Coconut Pie - 2003 1st Place Citrus
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 681
- Total Fat
- 39
- Saturated Fat
- 13
- Carbohydrates
- 76
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 8
- Cholesterol
- 104
- Sodium
- 431
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
Ingredients
Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten
Filling:
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon finely shredded orange peel
1/4 cup fresh squeezed orange juice
4 ounces cream cheese
1/2 cup powdered sugar
1 cup 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.