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–+ servings

Sour Orange Pie

Rachel Cerasani
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.
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Course Dessert
Servings 8

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.
Keyword citrus, dessert, holiday, Pie
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