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.

  • 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
  • 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.
  • 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.
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