Orange Mousse Pie

A creamy citrus mousse is the easy filling for a pie that's light and refreshing. Unroll-and-fill refrigerated pie crust makes it simple to prepare.

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Servings 8

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( 17 ) Ratings

17 Ratings

5 Stars

4 Stars 16%

3 Stars 11%

2 Stars 11%

1 Stars

Member Reviews ( 9 )

128f5053-ca60-46bb-a107-a43427bbcc05

ingredients 9
Prep Time 30 min
Total Time 2 hr 45 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1: envelope unflavored gelatin

3/4: cup orange juice

1: package (8 oz) cream cheese, softened

1: cup powdered sugar

1: teaspoon grated orange peel

2: cups whipping cream

2: large oranges, chopped, drained (2 cups)

Topping

1: container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt

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Directions

1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2 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.
3 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. Top each serving with dollop of yogurt. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

One can (11 oz) mandarin orange segments, drained and coarsely chopped, can be substituted for the 2 large oranges.

If desired, flute in starburst design: Trim dough even with edge of pan. Cut dough vertically at about 1/2-inch intervals, making each cut 1/2 inch long. Fold each square in half diagonally to form a triangle, pressing lightly into dough to seal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 310),

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 20g, 20% Trans Fat 1g 1% ),
Cholesterol: 100mg; 100%;
Sodium: 250mg; 250%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 1g 1% Sugars 12g 12% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 30%;
Calcium: 10%;
Iron: 0%;

Exchanges:

1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Gina1N

report Posted May. 3, 2011 1:24 PM

Use 11oz. Mandarin Oranges, drained in place of oranges. Topping: Use 8oz. Cool Whip, thawed.

giajwilson

report Posted Mar. 18, 2011 12:43 AM

Loved the recipe, it has a mild orange flavor to it. Tastes more like whipping cream, very light and fluffy, I will make again, but maybe use orange gelatin. Make it more orangey flavored, the pie itself is huge! It's a mile high pie!

errantdreams

report Posted Apr. 11, 2010 5:32 PM

Absolutely delicious! Also makes two 8" pies perfectly. Tastes like a creamsicle in pie form, and it's very easy to make! Make sure to get flavorful oranges; tangerines would also work very well.

LINDA903

report Posted Apr. 10, 2010 11:51 PM

I really didn't like this doesn't taste as good as it looks

steph_hug

report Posted Jul. 10, 2009 2:08 PM

I made this for a family reunion and it was a big hit...I should've made two!