Sunday, August 23, 2009

Orange Pie

This is a delicious pie that could be used for anytime of the year. Oranges do grow all year round! It originally was not gluten-free so I had revised the recipe to be edible for those who are gluten intolerant like moi!

Makes 1 pie

2 1/2 cups of Gluten-free graham cracker crumbs or Gluten-free ginger snap cookie crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks
1 cup freshly squeezed orange juice
1 tablespoon grated orange zest, plus more for garnish
1 1/2 cups heavy cream, chilled
2 drops of orange food coloring

1. Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, orange juice, food coloring, and zest. Pour into the prepared, cooled crust.
3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately

Recipe: Originally Martha Stewart's Key Lime Pie, then my dear friend, Brenna, turned it into an Orange Pie. I simply made it Gluten-free.

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