Prep 0 mins
Cook 1 hr
Sour oranges can usually be found in Latin groceries. If they can't be found you could substitute by mixing 1 part grapefruit juice with 1 part lemon juice and 1 part orange juice.
- 1 1⁄2 cups graham cracker crumbs (about 8 crackers pulsed 10 times in a food processor)
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 5 large egg yolks
- 14 ounces sweetened condensed whole milk
- 2 cups heavy cream
- 2 tablespoons heavy cream
- 1⁄2 cup plus 1 tbsp strained sour orange juice
- 1 tablespoon sour orange zest
- 1 1⁄2 tablespoons navel orange zest
- 1 teaspoon confectioners' sugar
- 8 mint leaves (to garnish) (optional)
- Preheat oven to 350°F.
- Combine graham crumbs, sugar, and melted butter thoroughly in a large bowl. Press the mixture firmly into a 9 inch pie pan, coating the bottom and sides. A heavy juice glass will hlep do this. Bake on middle rack until the crumbs mixture has darkened a bit and the ingredients have fused to form a crust, about 10-15 minutes. Remove from oven and let cool completely on a rack. Reduce oven temperature to 325°F.
- In a large mixing bowl beat the egg yolk until they are lighter in color, about 1 minute. Add the condensed milk and 2 tbsp cream and stir to incorporate. Add the sour orange juice, sour orange zest, and 4 teaspoons navel orange zest. Stir until filling is creamy and light yellow in color, about 1 minute.
- Pour filling in crust and bake on middle rack until surface looks like jello, about 14-16 minutes. Transfer to a rack and cool for 30 minutes. Transfer to a refrigerator to cool completely, about 4 hours. Cover in plastic wrap if you plan on keeping pie longer, eating within 24 hours is recommended.
- Before serving, whip the remaining 2 cups cream with the confectioner's sugar. Spread over pie and sprinkle with remaining 1 1/2 tsp navel orange zest. Slice into portions and top each with a mint leaf if desired.