Best Sour Orange Pie Cooks Country Recipe Foodcom Recipes

Sour Orange Pie image

Provided by Brookelynne26

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

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
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)

Steps:

Preheat oven to 350°F.
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.
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.
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.
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.

Nutrition Facts : Calories 455.1, Fat 38.2, SaturatedFat 22.3, Cholesterol 245.9, Sodium 146.7, Carbohydrate 23.7, Fiber 0.7, Sugar 14.1, Protein 6

Florida Orange Pie image

Provided by ratherbeswimmin

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 egg yolks
1/2 cup sugar
1 cup orange juice, divided
1 envelope unflavored gelatin
2 tablespoons fresh grated orange rind
1 teaspoon fresh grated fresh lemon rind
2 cups whipping cream, divided
2/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup flaked coconut
1 cup diced orange section, drained
1 9-inch baked pie crust
3 tablespoons powdered sugar

Steps:

Beat egg yolks in a bowl.
Add yolks, 1/2 cup sugar, and 1/2 cup orange juice to a saucepan; stir to combine.
Cook and stir constantly over low heat for 10-12 minutes or until mixture reaches 160°; take off of heat.
Sprinkle gelatin over the remaining orange juice; stir to combine, then let stand for 1 minute.
Add gelatin mixture and grated orange and lemon rind to egg yolk mixture; stir to combine.
Chill until the mixture has the consistency of unbeaten egg whites.
In another bowl, beat 1/2 cup whipping cream, 2/3 cup powdered sugar and salt with an electric mixer on high speed until stiff peaks form.
Fold whipped cream mixture into gelatin mixture.
Fold in coconut and orange sections.
Spoon mixture into pie shell; chill until firm.
In a mixing bowl, beat the remaining whipping cream until foamy.
Gradually add in 3 tablespoons powdered sugar and beat until soft peaks form.
Spread half of whipped cream over pie.
Pipe or dollop the remaining whipped cream around the edge of the pie.