Orange Cream Pie
Indulge in the creamy, citrus-infused delight of Orange Cream Pie, a dessert that harmoniously blends the bright, zesty flavors of fresh oranges with the velvety texture of a homemade custard filling. This recipe features a buttery graham cracker crust that provides the perfect balance of crunch and sweetness, complementing the luscious orange custard made with real orange juice and zest. Topped with fluffy, lightly sweetened whipped cream and a touch of orange garnish, this no-fuss pie is a refreshing treat that’s both elegant and easy to prepare. With only 30 minutes of prep time and its vibrant, sunshine-like flavor, this Orange Cream Pie is an ideal choice for everything from summer gatherings to festive holiday dinners.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 1 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 0.75 cup granulated sugar (for filling)
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 1 cup whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- orange slices or zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Add the 6 tablespoons of melted butter and mix until the crumbs are evenly coated.
Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 8 minutes, then remove it from the oven and let it cool completely.
In a medium saucepan, whisk together the orange juice, 1 tablespoon of orange zest, 3/4 cup granulated sugar, cornstarch, and salt. Gradually whisk in the milk until the mixture is smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. Reduce the heat to low.
In a small bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot orange custard into the yolks while whisking constantly to temper them.
Return the tempered egg yolks to the saucepan and continue cooking for 1-2 minutes, stirring constantly, until the custard is thick and smooth. Remove from heat and stir in 2 tablespoons of butter until fully melted.
Pour the orange custard into the prepared crust. Smooth the surface with a spatula and let it cool to room temperature, then refrigerate for at least 4 hours or until fully set.
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie, ensuring the surface is fully covered.
Garnish with orange slices or additional orange zest, if desired. Slice and serve!
Nutrition Facts
Calories |
3739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 1889 mg | 82% | |
| Total Carbohydrate | 399.9 g | 145% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 271.5 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 564 mg | 43% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1343 mg | 29% | |
*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.
