Orange Cream Pie - cooking recipe

Ingredients

PIE CRUST
3/4 cup crushed vanilla wafers or 3/4 cup vanilla wafer crumbs
3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/4 cup margarine or 1/4 cup butter
1 tablespoon all-purpose flour
FILLING
1 (2 3/4 ounce) packet orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup frozen orange juice concentrate
1 teaspoon lemon juice
1 teaspoon orange extract, divided
1/2 cup whipping cream
3 tablespoons powdered sugar
TOPPING
1/2 cup whipping cream
1/2 teaspoon orange extract
3 tablespoons powdered sugar
1 (10 fluid ounce) can mandarin orange segments, well drained
1/4 cup grated sweetened chocolate

Preparation

PIE CRUST----------.
In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
Add margarine or butter and blend using a pastry blender or a fork.
Preheat oven to 350 F degrees.
Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
Dust with 1 tablespoon of flour.
Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
Spoon wafer mixture into pie dish; press evenly to bottom and 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 jello powder with 1 cup of boiling water.
Add 1/2 cup of cold water and let cool for about 15 minutes.
Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
Remove from freezer and break up the jelly mixture using a whisk.
In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
Add whipped cream to the jelly and fold in, (DO NOT BEAT).
Pour mixture into the cooled pie shell.
Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
TOPPING----------.
In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
Add orange extract and gradually add powdered sugar and continue beating until thickened.
Before serving pie, spread whipped cream over entire top of pie.
Place and arrange orange segments on top of whipped cream creating a pattern if desired.
Sprinkle with grated sweetened chocolate.
Serve pie chilled, not frozen.