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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  • prep time 30 min
  • total time 2 hr 45 min
  • ingredients 9
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.