Orange Cream Pie Recipe

Ingredients

5 eggs

2 1/2 cups white sugar

1 (15 ounce) can crushed pineapple

1 (8 ounce) container frozen lemonade concentrate, thawed

5 (7 ounce) containers frozen whipped topping, thawed

1 (10 ounce) package frozen orange flavored sherbet, thawed

1/2 cup milk

1 (8 ounce) container frozen orange sherbet, thawed

1 (3 ounce) package instant vanilla pudding mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, beat eggs, sugar, pineapple and lemonade concentrate. Mix in lemonade concentrate. Mix in lemonade concentrate. Fold egg mixture into pineapple mixture. Spread batter into pie pan.

Bake in preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 5 minutes. Remove from oven and allow to cool. Pour filling into pie.

Blend pudding mix with milk. Fill pie filling with whipped topping. Freeze yogurt and whip until firm. Spoon whipped topping into pie. Chill in refrigerator, stirring occasionally.

Comments

litzflcit writes:

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I finished the recipe very quickly knowing that I would need to make several changes before it would make it to customer satisfaction. Thankfully my server was very good at matching ingredients! I did use sea salt and also put the pecans in the freezer to make sure they would not solidify. I made use of a blender because I could not find a good fit through the store's). It would have been perfect....I just did not have the patience for the full recipe.

Orange Cream Pie Recipe

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