Prep 20 mins
Cook 40 mins
The reason this is called a “cake and custard” pie is that during baking the filling separates into two distinct layers: custard on the bottom and sponge cake on top How come? It’s simply that the egg white, beaten to stiff peaks and folded in at the last minute, separates from the heavier yolk mixture and floats to the top.
- 1 cup sugar
- 1⁄4 cup sifted cake flour (NOT self rising flour)
- 1⁄4 cup orange juice
- 1 tablespoon finely grated orange rind
- 1⁄4 teaspoon almond extract
- 1 large egg, separated
- 2 tablespoons melted unsalted butter
- 1⁄2 cup half-and-half cream
- 1⁄2 cup milk
- 1 9" unbaked pie shell
- Spoon 1 teaspoon of sugar from the cup onto a piece of wax paper and set aside.
- Combine the remaining sugar and the flour in a mixing bowl, pressing out any lumps. Stir in the orange juice and rind and almond extract. Beat in the egg yolk, then mix in first the melted butter, then the half and half, then the milk.
- Beat the egg white and reserved teaspoon of sugar to stiff, glossy peaks and fold into the orange mixture until no streaks of white or orange remain.
- Pour into the pie shell and bake in a moderate oven 350°F for 35 to 40 minutes until puffy and lightly browned. Remove the pie from the oven and cool 20 to 25 minutes before cutting. The filling will fall slightly, but that is as it should be. Cut into wedges and serve.
- LEMON CAKE AND CUSTARD PIE: Prepare exactly as directed, but substitute freshly squeezed (not bottled) lemon juice and rind for the orange and omit the almond extract.
- LIME CAKE AND CUSTARD PIE: Prepare as directed, but substitute 3 tablespoons of freshly squeezed (not bottled) lime juice and 1 1/2 teaspoons freshly grated lime rind for the orange juice and rind; omit the almond extract.
- Jean Anderson Cooks.