Zesty Sour Orange Pie – Have you ever craved a dessert that feels like a burst of sunshine? This Zesty Sour Orange Pie is exactly that. It’s bright, tangy, and just the right amount of sweet, with a creamy filling that pairs perfectly with a buttery, crunchy crust. Trust me, once you taste it, you’ll be finding any excuse to whip it up. It’s the perfect treat for when you need something special but easy.
The first time I made this pie, I wasn’t quite sure how it would turn out. I just knew I wanted something fresh and different. As I zested the oranges and lemons, the scent filled the whole kitchen—it was like instant sunshine. My husband walked in, curious and hopeful, and my kid? Already hovering, eyes wide, ready to sneak a taste. When we finally took our first bites, we all just stopped for a moment. Then came the smiles and the “Can I have another slice?” Now, it’s our go-to dessert for those moments when we need a little boost or have something to celebrate.
What makes this Zesty Sour Orange Pie truly special?
What makes this pie so special? It’s got the perfect mix of sweet and tangy, thanks to the blend of fresh orange and lemon. The animal cracker crust gives it this amazing, subtle sweetness and crunch that you don’t get with a regular pie crust. And the best part? It’s simple to make but looks and tastes like you spent hours in the kitchen. Perfect for impressing guests or treating yourself on a lazy afternoon.
What You Need To Make This Zesty Sour Orange Pie Recipe?
Animal crackers: Using animal crackers instead of a traditional graham cracker crust is a fun twist. They add a light sweetness and a nostalgic crunch that pairs perfectly with the citrus filling. Make sure you pulse them into fine crumbs so they hold together well.
Unsalted butter: This is what binds the crust and gives it that rich, buttery flavor. It’s the glue that holds your crust magic together.
Egg yolks: These are the secret to a luscious, creamy filling. They help thicken the mixture and give it that custard-like texture that melts in your mouth. Room-temperature yolks mix in more smoothly, so if you can, let them sit out for a bit.
Oranges and lemons: Freshly zested and juiced, these bring the vibrant, zesty punch that makes this pie shine. Don’t skimp on using fresh fruit—it really makes a difference in flavor. The zest packs a lot of essential oils, so it’s a must for that citrusy aroma.
Granulated sugar: Just enough to balance out the tartness without making the pie overly sweet. It blends beautifully with the citrus and condensed milk.
Sweetened condensed milk: This is what makes the filling creamy, sweet, and indulgent. It’s the star that ties all the flavors together. No substitutions here—it’s essential!
Heavy cream: A little goes a long way to add a touch of richness and smoothness to the filling. It helps balance the tangy citrus with a creamy finish.
Steps To Make Zesty Sour Orange Pie:
Preheat your oven to 350°F—time to get it ready for the crust.
Toss the animal crackers, granulated sugar, and salt into a food processor and pulse until you have fine crumbs. Drizzle in the melted butter and give it a few more pulses until everything is nicely mixed.
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 really press it in tight. Bake for about 10 minutes or until it turns a light golden brown, then set it on a wire rack to cool.
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While the crust is cooling, zest and juice the oranges and lemons, keeping the zest and juices in separate bowls.
In a large bowl, add the egg yolks, sugar, and a heaping teaspoon each of the lemon and orange zest. Beat with an electric mixer on high until it turns pale and fluffy, which should take about 5 minutes.
Pour in 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, just until the center is set but still has a slight jiggle.
Let the pie cool on a wire rack for 30 minutes, then pop it in the fridge for at least 4 hours or until it’s firm.
Top it with some whipped cream if you’re feeling fancy, slice it up, and enjoy that sweet-tangy goodness!
Tip:
If you want to take this pie to the next level, make it a day in advance. Trust me, letting it chill overnight does wonders for the flavor—it gives the citrus notes time to really blend with that creamy filling and makes each bite pop. Plus, it helps the pie set perfectly, so you don’t have to worry about a runny mess when slicing. When zesting, grab a microplane and go slow—just the bright outer layer is what you want. The white pith? Skip it—it’s bitter and can mess up that fresh, tangy taste. And don’t forget to let the crust cool completely before pouring in the filling. This way, it stays nice and crisp instead of turning soggy. You’ll thank me later!
Frequently Asked Questions:
Can I use a different type of crust?
Definitely! If you don’t have animal crackers, a graham cracker crust or even a shortbread crust works great. It will change the flavor slightly but still be delicious.
What if I don’t have fresh oranges or lemons?
You can use bottled juice in a pinch, but fresh citrus really makes a difference. The zest is key to that bright, tangy flavor, so try to have fresh fruit on hand.
How long does this pie keep in the fridge?
It stays fresh for up to 3 days in an airtight container. It’s perfect for making ahead if you’re planning to serve it for a special occasion.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Zesty Sour Orange Pie
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
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
