Sour Orange Pie
Sour orange pie is a traditional Florida citrus custard pie made with sour orange juice. Prepared like key lime pie, it has a creamy texture and a bright, tangy flavor balanced by a graham cracker crust.
Ingredients
Crust
Key Lime Pie
- 28 oz Sweetened Condensed Milk (795g)
- 1 cup Sour Orange Juice (237mL) see recipe notes
- 5 Egg Yolks
- 1 tsp Sour Orange Zest
Whipped Cream
- 1½ cups Heavy Whipping Cream (355mL)
- ¼ cup Powdered Sugar, sifted (30g)
- ½ tsp Vanilla Extract
Instructions
Make the Key Lime Pie
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, combine the sweetened condensed milk and egg yolks. Mix until fully combined.
- Add the sour orange juice, and once again mix until fully combined.
- Pour the filling into your prepared graham cracker crust.
- Bake for 25 to 30 minutes, or until very tiny cracks begin to appear around the edges of the pie.
- Chill the pie for at least 3 hours in the refrigerator so the filling can fully set before serving.
Finish with Whipped Cream
- In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
- Spread the whipped cream evenly over the chilled sour orange pie using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
Notes
Some Notes on Sour Oranges:
- Sour oranges are sometimes sold as Seville oranges, marmalade oranges, or bitter oranges.
- Sour oranges have less juice than navel oranges. You'll need about 8 oranges to yield the 1 cup of sour orange juice for this recipe.
- If you can't find sour oranges, you can substitute a mixture of 1/2 cup of orange juice, 1/4 cup of lemon juice, and 1/4 cup of grapefruit juice.
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