Orange Cream Pie | thefirstyearblog.com
Oh my PIE!

I’m in orange cream pie heaven.

Orange Cream Pie | thefirstyearblog.com
This pie made me forget about chocolate pie. That’s a big accomplishment.

The flavor is stunning, I mean, look at that fresh zest.

The orange cream is light and very fresh, and has the texture of a custard. So, not too airy like a mousse can be.

Orange Cream Pie | thefirstyearblog.com
This pie is unbelievably easy to make – only 5 ingredients for the orange cream. All normal ingredients that you may typically have on hand.

And using a pre-made graham cracker crust significantly decreases the amount of time spent in the kitchen. And I like that.

Orange Cream Pie | thefirstyearblog.com
Topping the pie with a little bit of cool whip is a fantastic idea.

Mmmm, I can almost taste it!

Orange Cream Pie | thefirstyearblog.com

Orange Cream Pie | thefirstyearblog.com

Orange Cream Pie

Yield: one 9 inch pie
Inactive Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • Pre-made graham cracker pie crust
  • 14 oz can sweetened condensed milk
  • 4 egg yolks
  • 1/4 cup & 2 tbsp freshly squeezed lemon juice
  • 2 tbsp thawed orange juice concentrate
  • 1 tsp grated orange zest

Instructions

  1. Preheat the oven to 350 degrees F. Place the prepared crust on a baking sheet and set aside.
  2. In a mixing bowl, whisk the condensed milk with the egg yolks until well blended. Whisk in the lemon juice, orange juice concentrate, and orange zest until completely mixed. Pour the filling into the crust.
  3. Bake for 10 to 15 minutes, just until the custard is hot. The result will be a soft, creamy filling. Let it cool slightly, then cover and refrigerate until completely chilled.

Notes

Recipe adapted from Desserts from the Famous Loveless Cafe Book


Orange Cream Pie | thefirstyearblog.com