Zesty Sour Orange Pie
If you’re in the mood for a dessert that feels like a blast of sunshine, this Zesty Sour Orange Pie is the one. It’s got a velvety, citrusy filling with just the proper mixture of sweet and tangy, cradled in a buttery, crunchy animal cracker crust that’s a little nostalgic and totally tasty. This pie is ideal for any assemblage or simply feasting yourself on a quiet afternoon. Trust me, one bite and you'll be hooked—it’s refreshing, bright, and oh-so-easy to make!
9 Servings
Ingredients
For the crust:
- 5 ounces plain animal crackers
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 4 tbsp 1/2 stick unsalted butter, melted
For the filling:
- 5 egg yolks
- 2 medium oranges
- 2 medium lemons
- 1/2 cup granulated sugar
- 2 tbsp heavy cream
- 1 14 ounces can sweetened condensed milk
Instructions
- Preheat your oven to 350°F and get it ready for the crust.
- Put the animal crackers, granulated sugar, and salt into a food processor and pulse until they turn into fine crumbs. Drizzle in the melted butter and give it a few more pulses until everything is well combined.
- Press the crumb mixture into a 9-inch pie plate, making sure to cover the bottom and sides evenly. Use a flat-bottomed glass or a measuring cup to press it firmly in place. Bake it for around 10 minutes, just until the crust turns a light golden brown. Set it aside to cool on a wire rack so it can firm up a bit before adding the filling.
- While the crust cools, zest and juice the oranges and lemons, keeping the zest and juices in separate bowls.
- In a large bowl, add the egg yolks, granulated sugar, and a heaping teaspoon each of lemon and orange zest. Beat on high with an electric mixer until the mixture is pale and fluffy—about 5 minutes.
- Add the sweetened condensed milk and heavy cream, and beat for another 3 minutes until the mixture thickens.
- Stir in 1/4 cup of orange juice and 1/4 cup of lemon juice until everything is smooth and blended.
- Pour the filling into your cooled crust and bake for 14-16 minutes, until the center is set but still has a slight jiggle.
- Let the pie cool on a wire rack for 30 minutes, then move it to the fridge and chill for at least 4 hours or until it’s firm.
- Top with whipped cream if you’re feeling fancy, slice it up, and enjoy that sweet-tangy goodness!
Notes
Want to make this pie gluten-free? It’s easier than you think! Swap out the animal crackers for a gluten-free alternative like gluten-free graham crackers or shortbread cookies. Just make sure they’re finely ground and follow the same steps for mixing with butter and pressing into the pie plate. Always double-check your condensed milk and other ingredients to ensure they’re certified gluten-free. With these simple tweaks, you can enjoy this vibrant, tangy pie without any worries!