Sour Orange Pie
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Crust
- 354.88 ml graham cracker crumbs (about 8 crackers pulsed 10 times in a food processor)
- 44.37 ml sugar
- 88.74 ml unsalted butter, melted
-
Filling
- 5 large egg yolks
- 396.89 g sweetened condensed whole milk
- 473.18 ml heavy cream
- 29.58 ml heavy cream
- 118.29 ml plus 1 tbsp strained sour orange juice
- 14.79 ml sour orange zest
- 22.18 ml navel orange zest
- 4.92 ml confectioners' sugar
- 8 mint leaves (to garnish) (optional)
directions
- 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.
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