Fresh Orange Pie

Indulge in the zesty, sun-kissed flavors of a Fresh Orange Pie, a refreshing twist on classic citrus desserts. This recipe features a buttery graham cracker crust that perfectly complements a silky, homemade orange custard, made with freshly squeezed juice and aromatic zest from ripe oranges. Lightly sweetened whipped cream crowns the pie, adding a cloud-like finish that balances the tangy citrus notes. With just 30 minutes of prep time and the vibrant taste of fresh oranges, this pie is an ideal ending to a summer meal or a bright centerpiece for any occasion. Serve it chilled for a blissful treat that captures the essence of sunshine in every bite.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 large oranges
• 2 teaspoons orange zest
• 0.25 cups cornstarch
• 0.5 cups granulated sugar (for filling)
• 4 large egg yolks
• 4 tablespoons unsalted butter, cubed
• 0.5 cups whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture looks like wet sand.

Step 3

Press the mixture into a 9-inch pie dish, pressing firmly to form the crust along the bottom and edges. Bake for 8 minutes, then let cool completely.

Step 4

Juice the oranges to yield 1 1/2 cups of fresh orange juice. Set aside.

Step 5

In a medium saucepan, whisk together the orange juice, orange zest, cornstarch, and 1/2 cup granulated sugar. Cook over medium heat, whisking constantly, until the mixture thickens and is smooth.

Step 6

In a small bowl, beat the egg yolks. Slowly temper the egg yolks by whisking in a few spoonfuls of the hot orange mixture, then gradually pour the tempered yolks back into the saucepan, whisking constantly.

Step 7

Reduce the heat to low and cook for another 2-3 minutes, stirring continuously, until the custard is thick and creamy.

Step 8

Remove the saucepan from heat and stir in the cubed butter until fully incorporated and the mixture is glossy. Let the filling cool slightly.

Step 9

Pour the orange custard into the prepared crust and smooth the top with a spatula. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until set.

Step 10

Before serving, whip the cream along with powdered sugar and vanilla extract until soft peaks form.

Step 11

Spread or pipe the whipped cream over the pie, garnish with additional orange zest or thin orange slices if desired, and serve chilled.

Nutrition Facts

Serving size	1441.2 grams (1441.2g)

Amount per serving	% Daily Value*
Calories	3490

Total Fat 192.50g	247%
Saturated Fat 107.90g	540%
Polyunsaturated Fat 0.00g
Cholesterol 1168mg	389%
Sodium 1175mg	51%
Total Carbohydrate 416.10g	151%
Dietary Fiber 21.80g	78%
Total Sugars 272.70g
Protein 30.60g	61%

Vitamin D 101IU	506%
Calcium 537mg	41%
Iron 10mg	53%
Potassium 1629mg	35%

*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.

Source of Calories

Fat: 49.2%

Protein: 3.5%

Carbs: 47.3%