American Pie Council

2019 Amateur Entry

 

Dobla's Summer Sunset Pie


Dobla’s Summer Sunset Pie

Crust:
1 ½ cup finely ground graham cracker crumbs
¼ cup granulated sugar
6 Tablespoons butter, melted

Mix graham cracker crumbs, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate.

Bake at 325 degrees F for 10 minutes. Cool completely. (NOTE: for an unbaked shell, chill for 1 hour before filling.)

Orange Filling:
8 ounces cream cheese, room temperature
1/3 cup powdered sugar
1 ½ Tablespoons water
1 ¼ teaspoons unflavored gelatin
1 cup Cremirca Arancia (Orange)
½ cup heaving whipping cream, whipped

6-8 Tablespoons Cremirca Arancia (Orange)

In a small mixing bowl, beat heavy whipping cream until stiff peaks form. Place in refrigerator until ready to use.

In a small microwavable bowl add the 1 ½ tablespoons of water and the unflavored gelatin. Let set for 5-10 minutes. Microwave on high for 15 to 20 seconds, or until completely melted. Set aside

In a medium mixing bowl, beat the cream cheese and powdered sugar together until well combined and smooth. Add the gelatin mixture and continue to beat until combined. Add 1 cup of Cremirca Arancia (Orange) and mix until thoroughly combined. Gently fold in the whipped cream.

Spread half of the orange cheesecake mixture in the bottom of the cooled pie crust, spread into an even layer. Place 6-8 tablespoons of the Cremirca Arancia (Orange) into a zip lock bag, snip the corner off, creating a piping bag. Pipe about half of the mixture in a zig zag line over the first layer of cheesecake mixture. Using a skewer or knife, swirl the mixture into the cheesecake mixture. Then repeat this process with the remaining cheesecake mixture and the remaining Cremirca Arancia (Orange). Place pie in the refrigerator to chill for 3 – 4 hours.

Topping:

3 Tablespoons granulated sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
1 cup whole milk
6 Tablespoons Coco Lopez cream of coconut
2 large egg yolks, beaten
1 Tablespoon butter
1 teaspoon vanilla
1/3 cup coconut
1/3 cup finely chopped mandarin oranges, drained, and dried on paper towel
¼ cup crushed pineapple, drained and dried on paper towel

In a medium saucepan combine granulated sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 3/4 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat. Add butter, stir until melted. Stir in vanilla and coconut. Let cool for about 10 minutes, then add the chopped mandarin oranges and pineapple. Then place the saucepan in a bowl you have filled with ice and water. Periodically stir the mixture until the mixture feels cool to the touch; about 10 minutes.

Carefully spread mixture over the orange cheesecake; mounding some in the center if need be. Your pie plate will be FULL. Place pie back in the refrigerator and chill another 2-3 hours.

Before serving, top your pie with whipped cream AND Cremirca Arancia (Orange) whipped cream.

Cremirca Arancia (Orange) Whipped Cream

¾ cup heavy whipping cream
1 ½ Tablespoons powdered sugar
2-3 drops of orange gel food coloring
1 ½ Tablespoons Cremirca Arancia (Orange)

Place a glass mixing bowl and beaters in the freezer for 10 minutes before making whipped cream. Pour heavy whipping cream and powdered sugar into the cold bowl and beat on high until medium peaks form. Add the food coloring and the Cremirca Arancia (Orange) and mix until stiff peaks form. Do not over beat. Place in refrigerator while you make the other whipped cream.


Whipped Cream
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1 teaspoon vanilla

Place a glass mixing bowl and beaters in the freezer for 10 minutes before making whipped cream. Pour heavy whipping cream and powdered sugar into the cold bowl and beat on high until medium peaks form. Add vanilla and continue to beat until stiff peaks form. Do not over beat.

Place the Cremirca Arancia (Orange) whipped cream in a piping bag with a large star tip. Pipe swirls along the outside of the pie. Then place the regular whipped cream in a piping bag with a large star tip and pipe swirls over the remainder of the pie. Decorate with chocolate orange curls or orange slices.
Rhonda Hull
Little Rock, Arkansas

Category:
Dobla Summer Orange Dreamsicle