Orange Dream Pie

Orange Dream Pie

INGREDIENTS

1 8-ounce package of Pepperidge Farm Chessmen Butter Cookies
1/4 cup butter or margarine, melted
1 8-ounce package cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 12-ounce container frozen whipped topping, thawed and divided
1 1/4 or so cups of orange curd (see recipe below)
2 teaspoons grated orange rind
2 tablespoons fresh orange juice

INSTRUCTIONS

  • Stir together cookie crumbs and butter; press evenly in bottom and up sides of a 9-inch pieplate.
  • Bake at 350° for 8 minutes; remove to a wire rack, and cool completely.
  • Beat cheese and powdered sugar at medium speed with an electric mixer until smooth.
  • Stir in vanilla extract until blended; fold in 2 cups whipped topping.
  • Spread cream cheese mixture evenly into prepared crust.
  • Stir together curd, rind, juice, and 2 tablespoons whipped topping.
  • Spread evenly over cheese mixture; cover and chill 2 hours or until set. Garnish, if desired.

Orange Curd

3 large eggs
2 large egg yolks
1/2 cup sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
1 stick (4 ounces) cold unsalted butter, cut into tablespoons

Directions

  • In a small heavy saucepan, whisk together the eggs and egg yolks.
  • Whisk in the sugar, then whisk in the citrus juices and zests.
  • Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil.
  • Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic.
  • Refrigerate the curd overnight; it can be refrigerated for up to 1 week.

Makes about 1 2/3 cups

foodrecipes