Orange N Vanilla Mousse Pie Recipes

Steps:

• Grate the zest of 2 oranges; set aside. Juice the oranges and whisk with 1 1/2 cups Greek yogurt, one 14-ounce can sweetened condensed milk, 2 tablespoons lemon juice, 1 teaspoon vanilla and a pinch of salt. Remove 1/4 cup of the mixture to a small bowl and stir in the orange zest. Pour the plain filling into a 9-inch graham cracker crust. Spoon the zest mixture over the top, then swirl with the back of the spoon. Cover and freeze until set, about 4 hours.

Steps:

• In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
• Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

Steps:

• 1. Heat oven to 450°. Once you have softened one pie crust according to package directions and placed into a 9" glass pie plate, bake crust for 15 minutes. Use a pie crust weight (I use white rice, poured into foil, to loosely line the crust), or prick the pie crust, so it doesn't bow up while baking. COOL COMPLETELY. Also make sure the pie plate itself is completely cool, so the heat doesn't merge up thru the crust and is then trapped under the filling once you pour it in. It will ruin your crust, if it's not completely cool.
• 2. In a 1-qt. saucepan, mix unflavored gelatin and orange juice. Allow to stand for 1 - 2 minutes.
• 3. Meanwhile, in a small bowl, beat the cream cheese, powdered sugar and orange zest with an electric mixer on med. speed, until smooth and fluffy. Set aside.
• 4. After gelatin/orange juice have stood to soften for a couple of minutes, cook over med. heat, until gelatin is dissolved. Remove from heat. Set aside to cool. NOTE: at this point, I set the pan of hot gelatin/orange juice into an ice-water bath, and stir it every couple of minutes, so it will not be too hot when I pour it into the cream cheese mixture, in step 5.
• 5. After the softened/cooked gelatin & orange juice mixture is somewhat cooled (tepid to the touch), blend it into the cream cheese mixture, using the hand mixer. Refrigerate until slightly thickened, about 10 mins.
• 6. Fold the thawed cool whip into the orange mixture; gently fold in chopped oranges, making sure to mix it well.
• 7. Spoon all of this into the COMPLETELY COOLED crust.
• 8. Refrigerate until firm, about an hour, or more, if necessary. Garnish with orange peel curls (optional).

Steps:

• In blender, sprinkle gelatine over cold water; let stand 1 minute.
• Add hot cream and process at low speed until gelatine is completely dissolved, about 2 minutes.
• Add cream cheese, orange juice concentrate, sugar and vanilla; process at high speed until blended.
• Chill blender container until mixture is slightly thickened, about 15 minutes.
• Pour into prepared crust; chill until firm.

Steps:

• Add water to drink mix in large bowl; stir until mix is dissolved. Add cream cheese; beat with mixer until blended. Gently stir in 2 cups COOL WHIP.
• Spoon cream cheese mixture into crust; top with remaining COOL WHIP.
• Refrigerate 4 hours.