Simply Delicious Orange Pie Recipe


Simply Delicious Orange Pie Recipe

If you’ve ever tried and loved a key lime pie OR you love all things orange, then you’re going to absolutely love this simply delicious orange pie recipe. In fact, it’s one of our family’s favorite recipes – and one that I’ve been getting tons of requests to share our version of this delicacy.

Delicious Orange Pie Recipe

Wait – what is an orange pie?

Orange pie – think key lime pie, but with orange instead of lime. Then know it’s like 10x better than that.

It’s really that good. It’s a family favorite. Now, we got the original pie recipe via a magazine – either via Cook’s Country or America’s Test Kitchen. I don’t remember which, but since they’re affiliated, that’s practically the same thing, right?

In any case, the original recipe calls for sour oranges. If you’re in Florida, it’s (from what I hear) quite easy to come by those. But for those of us in the American Southwest (or Midwest, as some people have said Utah is, which just weirds me out), then sour oranges aren’t really available.

So we’ve adjusted this recipe to get the flavor of sour oranges – without having to use them. Yup – you can make this sour orange pie with regular oranges.

This is me giving y’all a heads up that there are affiliate ad links in this post. Read my full disclosure policy here.

You’ll only need one specialty ingredient – and it’s super easy to find: citric acid. If you need some help finding quality citric acid quick, here it is on Amazon.

You can buy a large bag of it, but unless you’re using it a ton in canning or making this delicacy on a regular basis, even just a few ounces of citric acid will last a very, very long time.

But now, without further ado, let’s get to baking!

Yield: 1 9-inch Pie

Delicious Orange PIe

Delicious Orange PIe

Looking for a delicious take on a classic sour orange pie? This key lime-like pie is even better than the lime version. It's smooth and creamy while also light, delicious, and uniquely satisfying.

Prep Time 45 minutes
Cook Time 32 minutes
Additional Time 3 hours
Total Time 4 hours 17 minutes

Ingredients

INGREDIENTS FOR THE CRUST

  • 8 ounces animal crackers (around 1 ½ cups when ground)
  • 3 tablespoons sugar
  • 1 Pinch of salt
  • 4 tablespoons unsalted butter, melted

INGREDIENTS FOR THE FILLING

  • 1 (14-ounce) can of sweetened condensed milk
  • 4 large egg yolks
  • 1 tablespoon grated orange zest
  • 6 tablespoons frozen orange juice concentrate, thawed
  • 6 tablespoons orange juice (strained, if fresh squeezed)
  • 1 1/2 teaspoons citric acid
  • 1 Pinch salt

INGREDIENTS FOR THE WHIPPED CREAM

  • 3/4 cup heavy cream, chilled
  • 2 tablespoons sugar
  • 1/2 teaspoon grated orange zest

Instructions

CRUST:

  1. Adjust oven rack to middle position and preheat oven to 325 degrees. Place animal crackers, sugar, and salt in bowl of a food processor and process until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Pour ground cookie crumbs to a 9-inch pie plate.
  2. Using bottom of dry measuring cup, press crumbs firmly into the bottom and up the sides of pie plate. Bake crust 12 to 15 minutes, until fragrant and beginning to brown. Let cool completely, about 30 minutes.

FILLING:

  1. Whisk condensed milk, orange zest, orange juice concentrate, orange juice, citric acid, and salt in a large bowl until fully combined. Pour filling into cooled crust.
  2. Bake pie at 325 degrees 15 to 18 minutes. The pie is done when the center jiggles slightly when shaken. Let cool completely, then refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.

WHIPPED CREAM:

  1. Beat cream, sugar, and orange zest with a hand mixer on high speed until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.

Notes

The original Orange Pie recipe calls for sour oranges. However, since sour oranges are difficult to come by, we've adjusted the recipe to this version.

This version uses citric acid to add a tart flavor to the pie filling. You can sometimes find it with canning supplies at the store or purchase it from Amazon. If you can't find any, you can replace the "6 tablespoons orange juice" with 6 tablespoons of lemon juice, though it's more of a lemon-orange pie then (though still tasty).

Nutrition Information

Yield

12 slices

Serving Size

1

Amount Per Serving Calories 245 Total Fat 14g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 6g Cholesterol 105mg Sodium 144mg Carbohydrates 26g Net Carbohydrates 0g Fiber 0g Sugar 15g Sugar Alcohols 0g Protein 4g
This nutrition data was automatically calculated and they most definitely didn't show me their work.

Enjoy Your Orange Pie!

Seriously – if you don’t love this pie, I’ll eat it for you.

Oh – and one other note: the animal cracker quality DOES make a difference. If you want the best animal cracker crust possible, go get the Kirkland brand animal crackers at Costco. Those are the best for making this pie – and then your kids will love having animal crackers on hand, too!

Seriously – this pie is so delicious it goes with almost any meal you want. And if you need some delicious meal ideas, here are all of my recipes for you.

Worried you’ve got a diva who won’t like pie? Unpossible. But just in case, have some no-bake strawberry cheesecake in a jar handy for them.

Want some blackberry pie to go with the orange pie? NOW we’re talking.

Kimberly C. Starr

I'm a ginger who loves reading, eating, being a nurse, spending time with my family, and writing about it all. I believe humor is the best medicine, followed very closely by chocolate and tacos.

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