Orange Mousse Pie
- refrigerated pie crust [from a 15-oz box], softened to room temp
- env. unflavored gelatin
- 3/4 c
- orange juice
- 1 pkg
- [8-oz] cream cheese
- 1 c
- powdered sugar
- 1 tsp
- grated orange zest [only the orange part of the peel, not the white, pithy part]
- 12 oz
- lite or sugar-free cool whip, thawed
- 1 can(s)
- mandarin oranges, 12 oz.
- save your orange peel, to make curls out of the peel for garnish!
TIP: CAN USE TWO LARGE ORANGES, PEELED, SEEDED, JUICED AND COARSELY CHOPPED, IN PLACE OF THE PRE-MADE ORANGE JUICE AND CANNED MANDARIN ORANGES.
How to Make Orange Mousse Pie
- 1Heat 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.
- 4After 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.