PIE CRUST:
In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped
pecans; mix well. Add margarine to mixture and blend using a pastry blenderor a fork until mixture resembles
coarse crumbs.Preheat oven to 350 F.Prepare a 9" pie dish by lightly spraying with a no-stick cooking
spray, then dust lightly with1 tablespoon of flour. Shake excess flour off pie dish. (The spray and flour
will prevent theshell from sticking to the pie dish.) Spoon wafer mixture into pie dish; press evenly
to bottomand sides using a rounded soup spoon. Bake in preheated 350 F oven for 10 minutes.Remove from
oven and let cool.
FILLING:
In a medium-size mixing bowl, dissolve orange jelly powder in 1 cup of boiling water. Add 1/2 cup cold
water, stir and let cool for about 15 minutes. Add concentrated ornage juice, lemon juice and orange extract
and stir well to mix. Place in the freezer compartment for about 20 minutes or until partially starting
to set. Remove from freezer and break up the jelly mixture by mixing with a fork. In a small bowl or a
2 cup measure, add whipping cream and beat, using an electric mixer until slightly thickened; add 1/2
teaspoon of orange extract and gradually add powdered sugar, beating until thickened. Add whipped cream
to the broken jelly and fold in; (do not beat). Pour mixture into the cooled pie shell. Set pie in the
freezer compartment of the refrigerator for about 1 hour or until pie filling is set and firm.
TOPPING:
In a mixing bowl or a 2 cup measure, add 1/2 cup whipping cream and beat using an electric mixer until
slightly thickened. Add 1/2 teaspoon orange extract and gradually add powdered sugar and continue beating
until thickened. Before serving pie, spread whipping cream over entire top of pie. Place, and arrange
orange segments on top of whipped cream; create a pattern if desired. Sprinkle with grated sweetened chocolate.
Serve pie chilled, not frozen.
An excellent dessert on a warm day or at any time.
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