orange pie from the vanilla bean baking book

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Baked / baking / Dessert / Pie / Sweets / Tart

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Orange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking BookOrange Pie from The Vanilla Bean Baking Book Orange Pie from The Vanilla Bean Baking Book

ORANGE PIE // From The Vanilla Bean Baking Book by Sarah Kieffer
Makes 8 to 10 servings

-I almost doubled Sarah’s recipe to make a bigger pie in a deep set tart pan. Ingredient amounts slightly adjusted here.

Crust
2¼ cups graham cracker crumbs (or 17 whole graham crackers pulsed in a food processor)
¼ cup sugar
½ teaspoon salt
½ cup + 2 tablespoons unsalted butter, melted and cooled

Filling
7 large egg yolks
¼ cup heavy cream (I used coconut cream here)
¾ cup orange juice
½ cup lemon juice
2 teaspoons vanilla extract
½ teaspoon salt
21-ounces sweetened condensed milk, from about two cans – I substituted with sweetened condensed coconut milk

Whipped Cream
4-ounces cream cheese, room temperature
2 tablespoons honey
2 tablespoons triple sec
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 vanilla bean, seeds scraped
Pinch of salt
1½ cups heavy cream – I substituted with coconut cream

For the crust: Adjust an oven rack to the middle position. Preheat the oven to 325F. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the butter and stir until well blended. Using a measuring cup or spoon, press the crumbs evenly on the bottom and up the sides of a 10-inch pie plate or deep tart pan. Bake 12 to 15 minutes, until lightly browned and fragrant. Transfer the pie pan to a wire rack and let cool slightly.

For the filling: In a large bowl, whisk the yolks, cream. orange and lemon juice, vanilla, salt, and sweetened condensed milk until smooth and fully combined. Pour the filling into the warm pie crust and return the pie plate to the oven. Bake 45 minutes to 1 hour, covered with foil, until the center is set but still a bit wiggly when jiggled. Transfer the pie plate to a wire rack and let cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Before serving, top it with the orange whipped cream.

For the whipped cream: In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until smooth. Add the honey, triple sec, vanilla, orange zest, vanilla bean seeds, and salt. Beat on low until combined, then increase the speed to medium and beat until smooth. Scrape down the sides of the bowl and switch to the whisk. Its the mixer running on low, slowly add the cream and whisk until fully combined. Increase the speed to medium and beat until stiff peaks form, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes.

orange-pie3

4 Comments

  1. This looks wonderful. Very Mexico friendly with the ingredients. I love the pictures and I think it will make a great holiday dessert. Great job, Sarah! #coconut #dessert #RecipeOfTheDay lemonfirebrigade.com #orange #pie

  2. Pingback: The Vanilla Bean Blog | apple pear cranberry crisp with white wine + a le creuset giveaway!

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