Fresh Orange Pie
Indulge in the zesty, sun-kissed flavors of a Fresh Orange Pie, a refreshing twist on classic citrus desserts. This recipe features a buttery graham cracker crust that perfectly complements a silky, homemade orange custard, made with freshly squeezed juice and aromatic zest from ripe oranges. Lightly sweetened whipped cream crowns the pie, adding a cloud-like finish that balances the tangy citrus notes. With just 30 minutes of prep time and the vibrant taste of fresh oranges, this pie is an ideal ending to a summer meal or a bright centerpiece for any occasion. Serve it chilled for a blissful treat that captures the essence of sunshine in every bite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 large oranges
- 2 teaspoons orange zest
- 0.25 cups cornstarch
- 0.5 cups granulated sugar (for filling)
- 4 large egg yolks
- 4 tablespoons unsalted butter, cubed
- 0.5 cups whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture looks like wet sand.
Press the mixture into a 9-inch pie dish, pressing firmly to form the crust along the bottom and edges. Bake for 8 minutes, then let cool completely.
Juice the oranges to yield 1 1/2 cups of fresh orange juice. Set aside.
In a medium saucepan, whisk together the orange juice, orange zest, cornstarch, and 1/2 cup granulated sugar. Cook over medium heat, whisking constantly, until the mixture thickens and is smooth.
In a small bowl, beat the egg yolks. Slowly temper the egg yolks by whisking in a few spoonfuls of the hot orange mixture, then gradually pour the tempered yolks back into the saucepan, whisking constantly.
Reduce the heat to low and cook for another 2-3 minutes, stirring continuously, until the custard is thick and creamy.
Remove the saucepan from heat and stir in the cubed butter until fully incorporated and the mixture is glossy. Let the filling cool slightly.
Pour the orange custard into the prepared crust and smooth the top with a spatula. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until set.
Before serving, whip the cream along with powdered sugar and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the pie, garnish with additional orange zest or thin orange slices if desired, and serve chilled.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 32.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
