Sour Orange Pie

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• Crust

• 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

• Filling

• 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)

Directions

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. 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.