butter top bar

butter top bar

Sunday, March 13, 2011

Orange and Whipped Cream Pie

Something about winter citrus makes me feel warm. I think it's the whole Florida thing. Making a pie like this makes me think of palm trees, warm oceans, sandy feet, and laughter. 
Also, whipped cream is just delicious on top of this creamy orange mixture.
I put my graham crackers in the food processor until crumbs formed, then added the butter, cinnamon and sugar to form this delicious crust.
I made two of these crusts today, sadly. As I baked the first one too long. Honestly, it tastes just as good not-baked as baked, but bakes is amazing also. It is a bit crumbly though.

Letting it cool in the refrigerator for three hours is the hardest part, as it is so delicious warm, that I could spoon out the entire pie. But I won't. Promise. 

Orange and Whipped Cream Pie

Loosly adapted from myrecipes.

For the crust:
about 13 crushed graham crackers (
1 2/3 cup)

1/4 cup sugar

dash of ground cinnamon
1/4 cup plus 2 Tablespoons salted melted butter*

Mix together the graham cracker crumbs, sugar, cinnamon and melted butter until evenly moistened.  Press into a 9-inch pie plate and bake at 350 degrees F for 4-8 minutes, until lightly golden.  Cool before filling.

For the filling:

3 1/2 Tablespoons cornstarch
1 cup sugar
1/4 cup butter
1 cup sour cream
1 Tablespoon orange zest
1/2 cup fresh squeezed orange juice
3 large egg yolks
1 cup half and half
1 cup heavy whipping cream (for the whipped cream top)

Combine the sugar, cornstarch, orange juice, zest yolks and half and half in a heavy bottomed sauce pan over medium heat.  Cook until thick, stirring constantly.
Add butter and stir until melted.  Cool the mixture for 15 minutes, then add the sour cream.  Stir to incorporate.  Pour into cool pie crust and chill for 3 hours. Cover your pie loosely if you’d like.  Whip up the cream, adding a few tablespoons of powdered sugar if you’d like, then spoon on top of the orange filling.

*unsalted butter can be used 

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