Orange and Spice Pie
Indulge in the warm, citrusy flavors of this Orange and Spice Pie, a perfect blend of zesty orange and comforting spices like cinnamon, ginger, and nutmeg. With a buttery graham cracker crust and a velvety orange custard filling, this pie is a unique twist on classic dessert recipes. The bright, tangy sweetness of freshly squeezed orange juice is beautifully balanced by aromatic spices, making each bite an irresistible harmony of flavors. Top it off with fluffy whipped cream and candied orange peels for a stunning presentation that’s perfect for any occasion. Whether you're hosting a holiday gathering or craving a seasonal treat, this pie is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter
- 1 cup Freshly squeezed orange juice
- 1 tablespoon Orange zest
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 4 large Egg yolks
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional)
- 1 cup Candied orange peels (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and 3 tablespoons of granulated sugar.
Melt 6 tablespoons of butter and pour it into the crumbs. Mix until the mixture is evenly moistened and resembles wet sand.
Press the mixture into a 9-inch pie pan to form a crust, ensuring it comes up the sides evenly.
Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
In a medium saucepan, whisk together orange juice, orange zest, 3/4 cup sugar, cornstarch, cinnamon, ginger, and nutmeg over medium heat.
In a separate bowl, whisk the egg yolks until smooth.
Once the orange mixture starts to warm, slowly drizzle 1/4 cup of the mixture into the yolks to temper them, whisking constantly. Then, pour the tempered yolks into the saucepan.
Add in the whole milk, 2 tablespoons of butter, and vanilla extract. Continue whisking over medium heat until the mixture thickens to a custard-like consistency (about 5-7 minutes).
Remove from heat and let the filling cool slightly, about 10 minutes.
Pour the orange spice filling into the prepared crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, top with whipped cream and candied orange peels if desired.
Slice and enjoy your Orange and Spice Pie!
Nutrition Facts
Calories |
4563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.9 g | 272% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1267 mg | 422% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 666.8 g | 242% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 514.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 824 mg | 63% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1789 mg | 38% | |
*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.
