Orange Coffee Cream Pie Recipes

Steps:

• In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.

Steps:

• In a small bowl, combine the water and Kool-Aid mix until dissolved. Stir in orange juice. In a bowl, beat the cream cheese, confectioners' sugar, vanilla and orange mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set. , Drizzle white chocolate onto dessert plates; top with a piece of pie. Refrigerate leftovers.

Steps:

• Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
• Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
• Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
• Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
• With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
• In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.

Steps:

• Mix graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
• Dissolve coffee granules in water in small bowl. Beat ice cream, juice concentrate and dissolved coffee in large bowl with mixer until blended. Spoon into crust.
• Freeze 4 hours or until firm. Serve topped with COOL WHIP.

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.

Steps:

• To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse wafers until finely ground. Add 5 tablespoons of butter, 3 tablespoons sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake until crust is firm, about 10 minutes. Let cool completely on a wire rack. Crust can be stored up to 1 day.
• To make the filling: Whisk together granulated 3/4 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 T. espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
• Whisk eggs in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly just until it returns to a boil, 1 to 2 minutes.
• Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 T. at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
• Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard (this will prevent it from forming a skin). Refrigerate until filling is firm, overnight is best.
• Roughly chop espresso beans. Reserve 1 T. larger pieces for garnish.
• In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoons espresso powder until stiff peaks form. Fold small espresso bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

Steps:

• PIE CRUST----------.
• In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
• Add margarine or butter and blend using a pastry blender or a fork.
• Preheat oven to 350 F degrees.
• Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
• Dust with 1 tablespoon of flour.
• Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
• Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
• Bake in preheated 350 F oven for 10 minutes.
• Remove from oven and let cool.
• FILLING----------.
• In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
• Add 1/2 cup of cold water and let cool for about 15 minutes.
• Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
• Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
• Remove from freezer and break up the jelly mixture using a whisk.
• In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
• Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
• Add whipped cream to the jelly and fold in, (DO NOT BEAT).
• Pour mixture into the cooled pie shell.
• Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
• TOPPING----------.
• In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
• Add orange extract and gradually add powdered sugar and continue beating until thickened.
• Before serving pie, spread whipped cream over entire top of pie.
• Place and arrange orange segments on top of whipped cream creating a pattern if desired.
• Sprinkle with grated sweetened chocolate.
• Serve pie chilled, not frozen.

Steps:

• Preheat oven to 350°F Place the prepared crust on a baking sheet and set aside.
• In a mixing bowl, whisk the condensed milk with the egg tolks until well blended. Whisk in the lemon juice, orange juice, and orange zest until combined. Pour the filling into the crust.
• Bake for 10 to 15 minutes, just until custard is hot. Let cool slightly, then cover and refrigerate until completely chilled.
• Shortly before serving, place the heavy cream, suagr, and vanilla in a mixing bowl and whip with an electric mixer on high until moderately stiff. Top each piece of pie with a dollop of whipped cream.