Orange Blossom Pie

This pie turned out creamy, light, and delicious with just a few changes I have listed below. When made correctly, the filling should be thick enough right away when you finish making it. I w...

I made a few small changes. I used mandarin oranges as suggested (large can), no zest and a graham cracker crust--it was what I had on hand. I also substituted 1 1/4 c. whipped cream for the 1 ...

Okay, I did not actually get to eat a piece of this pie, because I made it for a church function. BUT, I did taste the "meringue" with a mandarin orange........YUM!!! Wow, this pie does taste ...

I used a homemade cinnamon graham crust and a large, very WELL drained can of mandarin oranges instead of fresh. I didn't stick mine in the freezer. Mine went right into the fridge until dinner,...

I would give this 5 stars for taste, but like all the others, mine ended up a runny mess so I give it a 3 overall. I chilled this for 8 hours, then folded in the whipped cream and let it chill ...

We love this recipe! We have made it several times, word for word followng the recipe, and it always comes out great! The key to not getting a runny pie is DO NOT FREEZE! As I said, we have m...

I added 2 teaspoons of orange gelatin to pie filling to make sure it will not run. I blended filling after i added butter to it and it gave it smooth texture,before it was kind of grainy. I used...

I messed the topping up the first time. I didn't read the instructions properly and put the butter in the pan with the orange juice, sugar and eggs so had to start again as it didn't thicken pro...

Simple and yummy. My mom made it for Thanksgiving, and everyone liked it. She made a cornflake crust (I checked, and there is a recipe for such a crust on this web-site if anyone is interested...