All Recipes

Orange Pie

Prep

15-30 mins

Total

5 HRS 55 MIN

Servings

8 Servings

Ingredients

1 

ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

2 

navel oranges, divided

4 

egg yolks

1 cup

sugar

4-1/2 tsp

cornstarch

2/3 cup

milk

1 cup

thawed COOL WHIP Whipped Topping

Instructions

Step 1

Heat oven to 350°F.

Step 2

Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Bake 12 to 14 min. or just until edge begins to brown; cool. Meanwhile, zest and juice 1 orange.

Step 3

Beat egg yolks and sugar in small bowl with mixer 5 min. or until thickened and lemon colored. Add cornstarch, milk, orange zest and juice; beat until blended. Pour into saucepan; cook on medium-low heat 10 min. or until thickened, stirring constantly. Pour into crust.

Step 4

Bake 30 min.; cool completely. Refrigerate 4 hours or until firm. Cut remaining orange into very thin slices. Top pie with COOL WHIP and orange slices.

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