"In southern Louisiana, summers are hot and humid," says life member Brenda Melancon. One warm afternoon, she and her husband longed for a cool dessert, and this refreshing, citrusy pie was born.
PIE
1 (8-inch) purchased graham cracker crust (6 oz.)
1 (14-oz.) can sweetened condensed milk
1 egg
1/3 cup powdered sugar
2 tablespoons all-purpose flour
2 tablespoons orange liqueur or orange juice
1 1/2 teaspoons grated orange peel
1/4 teaspoon orange extract
TOPPING
1 1/2 cups heavy whipping cream
1 1/2 tablespoons sugar
1/4 teaspoon orange extract
1. Heat oven to 375°F. Place crust on baking sheet; bake 10 minutes or until pale brown. Cool completely on wire rack. Reduce oven temperature to 350ºF.
2. Meanwhile, whisk sweetened condensed milk and egg in medium bowl until blended. Whisk in all remaining pie ingredients until smooth. Pour into crust.
3. Bake at 350ºF. for 25 minutes or until filling is slightly puffed and set. Cool completely on wire rack (filling will settle slightly during cooling). Refrigerate 1 hour or until cold.
4. Beat all topping ingredients in large bowl at medium speed until firm peaks form; spread over pie. Refrigerate at least 3 hours or overnight. Store in refrigerator.
6 servings
PER SERVING: 635 calories, 35.5 g total fat (19 g saturated fat), 9 g protein, 69.5 g carbohydrate, 140 mg cholesterol, 235 mg sodium, .5 g fiber