Sour Orange Pie
A spin on a traditional key-lime pie, this citrus custard pie will be a new family favorite! I make this every spring for Easter.
Ingredients
CRUST
- – 5oz animal crackers about 80-90 animal crackers
- – 3 tbsp sugar
- – pinch salt
- – 4 tbsp unsalted butter melted
FILLING
- – One 14oz can sweetened condensed milk
- – 6 tbsp frozen orange juice concentrate thawed
- – 4 large egg yolks
- – 2 tsp grated lemon zest plus 6 tbsp juice about 2-3 lemons
- – 1 tsp grated orange zest
- – pinch salt
WHIPPED CREAM
- – 3/4 cup heavy whipping cream chilled
- – 2 tbsp sugar
- – 1/2 tsp grated orange zest
NOTES
- * Note 1: if true sour oranges type of orange are available, use 3/4 cup of fresh, strained sour orange juice for the filling in place of the lemon juice and orange juice concentrate.
- * Note 2: the animal cracker crust can be substituted with a traditional graham cracker crust
Instructions
- Preheat oven to 325F and adjust oven rack to middle position
- Make the crust. Process animal crackers, sugar and salt in a food processor or crush by hand with a rolling pin until the crackers are finely ground. Add melted butter and mix until combined. Transfer crumbs to a 9-in regular pie plate.
- Using the bottom of a large spoon or measuring cup, smooth the crumbs and firmly press into the bottom and sides of the pie plate. Bake until the crust is fragrant, about 12-14 minutes. Let cool completely, about 30 minutes.
- Make the filling. Whisk all the ingredients in a bowl until fully combined and smooth. Leave to rest while the crust is cooling. When crust is cooled, pour the filling into the pie plate.
- Bake the pie until most of the custard is set and the center jiggles when lightly shaken, about 15-17 minutes. Remove from oven and let cool completely before chilling. Chill the pie in the refrigerator at least 3 hours. If chilling for longer or overnight use a greased plastic wrap to cover the pie.
- When ready to serve, make the whipped cream. Whisk cream, sugar and zest until stiff peaks form.
- Serve chilled pie with the whipped cream, a different whipped topping or no topping at all.
Tried this recipe?Let us know how it was!