Grandma's Orange Cream Pie

Ingredients:

• Crust

  • 1 pound of Oreos (about 39 oreos)

  • 4 Tablespoons of butter

  • 2 Tablespoons of white sugar (optional)

• Pie filling

  • 1 package of marshmallows

  • 1 pint of heavy whipping cream

  • 2 egg whites

  • ⅛ teaspoon cream of tartar

  • 1 cup white sugar

  • 2 cups of orange juice

  • 2 teaspoons of orange zest

Notes: Serve the slices right after cutting them because it will melt pretty fast. This recipe is very customizable, you can add more or less of most of the ingredients to make it to your liking.

Directions:

1. Melt marshmallows with ½ cup of orange juice, ¾ white sugar in a pot over low heat.

2. Once it is melted, remove from heat and add the rest of the orange juice and zest.

3. Cover and refrigerate for 4 hours.

4. Crush oreos either manually or in a cuisinart until it is very fine.

5. Melt the butter and slowly incorporate it into the crumbs.

6. Add in 2T sugar *optional*

7. Press the oreo crumbs into a springform pan to form a crust (make sure to save some for topping). You can either have a thick bottom crust or press it up along the wall of the pan.

8. Freeze the pan until the orange marshmallow mixture is cool.

9. Take out the orange marshmallow mixture and mix with spatula. Don’t worry about how it looks. It will look a little weird because it separates but it won’t affect the taste once you add in the cream and egg whites. It makes for really delicious ‘orange pockets’

1. Whip heavy cream until stiff (whipped cream).

2. Gently fold into the orange marshmallow mixture.

3. Whip egg whites with cream of tartar until frothy, then slowly add in ¼ cup sugar until smooth and glossy (stiff peaks)

4. Gently fold in ⅓ of egg whites into orange marshmallow mixture until just combined. Don’t over mix!

5. Gently pour the mixture into the pie crust.

6. Sprinkle leftover crumbs and zest ontop of the pie *optional*

7. Freeze overnight (or at least

4-5 hours until it’s solid).

1. Serve right away.

2. Enjoy!