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Orange Butterscotch Pie Recipe


1 (9 inch) pie crust, baked

1 (11 ounce) can crushed pineapple juice concentrate

1/4 cup heavy cream

1/2 cup butter

1 (1 ounce) package orange flavored Jell-O mix

1 (8 ounce) package cream cheese, softened

1 (3 ounce) package instant vanilla pudding mix

2 cups granulated sugar

1 teaspoon sour cream


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

To Make Crust: In a medium bowl, mix crushed pineapple and lime juice until smooth. Stir in the cream cheese and vanilla gelatin. Press mixture evenly into the bottom of a 9x13 inch pan. Sprinkle with granulated sugar, then sprinkle with sour cream.

Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown. Cool before removing from pan. Serve warm.

Assemble the pie: Remove crust from pan and pour the orange juice mixture over the crust. Cover the edges of the pan with aluminum foil and gently pinch to seal seams. Repeat with the remaining pineapple mixture, and top with the remaining whipped cream. Chill an hour before serving.


Junul ullus writes:

⭐ ⭐ ⭐ ⭐

This was very good but I would use some more garlic powder next time. We like more vinegar in our cooking.
plinnid chikini writes:

could be better with some more ingredients thrown in eg 40 gms dark rum, 240 ml simple syrup and maybe a dash of cinnimon. but still pretty good.