Best 6 Orange N Vanilla Mousse Pie Recipes

ORANGE 'N VANILLA MOUSSE PIE

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.

EASY ORANGE MOUSSE PIE

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.

ORANGE MOUSSE PIE

Steps:

• Preheat oven and bake pie crust according to package directions. Allow to cool completely.
• Meanwhile, in 1-quart saucepan, mix gelatin and orange juice; let stand 1 minute. Cook and stir over medium heat until dissolved.
• In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on medium speed until smooth and fluffy. Gradually add softened gelatin; blend well.
• Refrigerate until slightly thickened, about 15 minutes.
• In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into orange mixture; gently fold in chopped oranges.
• Spoon into crust. Refrigerate until firm, about 2 hours. Garnish with additional orange peel, if desired.
• Cover and refrigerate any remaining pie.

ORANGE MOUSSE

Steps:

• In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
• Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
• Beat in 1 cup of the hot milk into the egg mixture.
• Slowly whisk the egg mixture into the hot milk.
• Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
• Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
• Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.

ORANGE MOUSSE PIE

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).

SUNSHINE MOUSSE PIE

Steps:

• Pour the cold water into a blender and sprinkle with the gelatin.
• Let stand for 1 minute.
• Add the hot cream and process at low speed until gelatin is completely dissolved, about 2 minutes.
• Add the cream cheese, juice concentrate, sugar and vanilla; process until blended.
• Chill until mixture is slightly thickened, about 15 minutes.
• Pour into crust and chill until firm.
• Garnish with slices of orange, lime, or other fresh fruit.
• (If you take a slice of fruit and make a cut in it from the center to the outside, you can then twist it to make a pretty garnish.) NOTE: Instead of orange, you can make this with frozen lemonaide, limeaide, tangerine juice, frozen pina colada mix, strawberry concentrate, etc.
• If you do use a sweetened concentrate like lemonaide, cut the added confectioner's sugar in half.