Kenchys Orange Sunset Pie Recipes

Steps:

• 1. To make the crust: In a food processor, pulse the flour, salt, and sugar to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle the ice water on top and pulse until large clumps form. Press the dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, about 1 hour. 2. On a lightly floured work surface, roll the dough into a 12-inch round. Fit into a 9-inch pie dish. Tuck in the overhang and decoratively crimp the edges. Freeze while heating the oven. 3. Preheat the oven to 350°F. Prick the bottom of the dough all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake until the is golden and dry, about 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until golden brown, about 5 minutes. Let cool slightly on a wire rack. 4. Meanwhile, make the filling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter, then the bourbon. Stir in the flour until well combined. Stir in the walnuts and chocolate chips. Pour into the warm pie shell. 5. Bake until the filling is set and the top golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or room temperature.

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.

Steps:

• Crust Preheat oven to 350°F. Stir together crushed Nabisco Nilla Wafers, sugar, and butter in a bowl until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake crust in middle of oven 10 minutes or until golden brown and cool in pie plate on a rack. Leave oven on. Orange filling Beat 5 egg yolks with hand mixer. Add one can condensed milk to beaten egg yolks in a bowl. Mix until combined well. Add 1/2 cup thawed Minute Maid pulp free frozen orange juice concentrate. Mix until combined well (mixture will thicken slightly). Zest and juice one Valencia orange. Add juice and zest and mix well. Pour filling into cool crust and bake in middle of oven 13 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 2 hours. SERVE Top with a dollop of whipped cream, and ENJOY!

Steps:

• Combine granulated sugar, light brown sugar, and corn meal.
• Beat in eggs one at a time.
• Stir in whipping cream, cider vinegar, vanilla extract, and melted butter.
• Pour into unbaked pie shell.
• Bake on middle rack at 400 F for 10 minutes.
• Lower heat to 325 F and continue baking for 45 minutes more.

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.

Steps:

• In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring., Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. , In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes., Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.