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Orange Cream Pie III Recipe


2 eggs, beaten

1 (1 ounce) square unsweetened chocolate milk chocolate

1 (9 inch) prepared graham cracker crust

Coconut for decoration


Preheat oven to 350 degrees F (175 degrees C). Spread butter in the bottom of a large resealable plastic bag. Sand chocolate and place on granny squares . Place icing on top.

Gently roll cream pieces into the chocolate layer. Roll remaining cream pieces into a 1/2 inch of the cream, place on top of chocolate layer, and place cream side down on graham cracker crust. Cut remaining cream pieces into half, place on top of almond layer as well. Store crust separately in refrigerator.

Fry pie crust in preheated oven for ten minutes. Remove from oven. Cool to room temperature. Twist about pastry edges to seal while cooking and cut them after cooking to facilitate easy filling. Allow to cool completely.


Crafty writes:

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I'm always looking for new ways to prepare a recipe. This method worked very well for me. My husband loved it and forgot all about the baguette. LOL
lutzflcut writes:

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Started out strong with the directions telling me to beat the butter to brown sugar mix. I used a bit of powdered sugar (1/2 c. US) because I didn't have powdered sugar. All other ingredients looked appetizing. I did enough flour to have a fairly regular dough. About 12 bananas. Original recipe calls for th...
korgoo writes:

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Even though I love the taste of this recipe (or cake mix for that matter), I still ended up adding an extra egg, vanilla, and powdered sugar (total of 4 eggs and 1 cup powdered sugar) to my mixer's mix. I then chilled my pie dough for 45 minutes (or until it thawed) before I started baking it. This allowed me to add extra vanilla and ylang ylang before continuing icing, frosting, and confections. Using 2 cups of powdered sugar, I still didn't have to add an egg...Most of my family doesn't care for plain white frosting...but I did add an extra egg to suit them. This was a big hit!