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1
PIE CRUST----------.
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In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
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3
Add margarine or butter and blend using a pastry blender or a fork.
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4
Preheat oven to 350 F degrees.
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5
Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
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Dust with 1 tablespoon of flour.
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7
Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
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8
Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
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9
Bake in preheated 350 F oven for 10 minutes.
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10
Remove from oven and let cool.
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11
FILLING----------.
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In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
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Add 1/2 cup of cold water and let cool for about 15 minutes.
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Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
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15
Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
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Remove from freezer and break up the jelly mixture using a whisk.
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In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
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Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
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Add whipped cream to the jelly and fold in, (DO NOT BEAT).
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Pour mixture into the cooled pie shell.
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Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
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22
TOPPING----------.
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23
In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
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24
Add orange extract and gradually add powdered sugar and continue beating until thickened.
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25
Before serving pie, spread whipped cream over entire top of pie.
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26
Place and arrange orange segments on top of whipped cream creating a pattern if desired.
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27
Sprinkle with grated sweetened chocolate.
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28
Serve pie chilled, not frozen.
