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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
1/4 cup sugar
4 tsp cornstarch
1 (6 oz) can frozen orange juice concentrate, thawed
1/3 cup water
2 tbsp butter
1 tbsp grated orange peel
6 cups frozen vanilla yogurt, divided
Crust:
1 1/4 cups crushed gingersnaps (about 20 cookies)
1/3 cup butter, melted
In a small saucepan, combine sugar and cornstarch. Stir in orange juice concentrate and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and orange peel. Cool to room temperature, stirring several times.
Soften 4 cups of frozen yogurt. Meanwhile, in a small bowl, combine gingersnaps and butter; press onto the bottom and up the sides of a greased 9-in. pie plate.
Spoon softened yogurt into crust. Top with half of the orange sauce; cut through with a knife to swirl. Place scoops of the remaining frozen yogurt over filling. Drizzle with remaining orange sauce. Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months.
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ORANGE-SWIRL YOGURT PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
1/4 cup sugar
4 tsp cornstarch
1 (6 oz) can frozen orange juice concentrate, thawed
1/3 cup water
2 tbsp butter
1 tbsp grated orange peel
6 cups frozen vanilla yogurt, divided
Crust:
1 1/4 cups crushed gingersnaps (about 20 cookies)
1/3 cup butter, melted
In a small saucepan, combine sugar and cornstarch. Stir in orange juice concentrate and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and orange peel. Cool to room temperature, stirring several times.
Soften 4 cups of frozen yogurt. Meanwhile, in a small bowl, combine gingersnaps and butter; press onto the bottom and up the sides of a greased 9-in. pie plate.
Spoon softened yogurt into crust. Top with half of the orange sauce; cut through with a knife to swirl. Place scoops of the remaining frozen yogurt over filling. Drizzle with remaining orange sauce. Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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