Let’s hear it for the combination of orange and cream. You love it, I love it, we all love it. And it’s everything in this pie, which requires minimal baking of the crust before you fill it and only just a little stovetop time. It’s easy, delicious, and satisfies in the way only orange & cream can. Joy, thank you for this pie. Oh, and thank you for you. I suppose I should thank your parents, too.
No-Bake Orange & Cream Pie from Joy The Baker
For the crust:
1 2/3 cup crushed graham crackers
1/4 cup sugar
dash of ground cinnamon
1/4 cup plus 2 Tablespoons melted butter
Mix together the graham cracker crumbs, sugar, cinnamon and melted butter until evenly moistened. Press into a 9-inch pie plate and bake at 350 degreesF for 10-13 minutes, until lightly golden. Cool before filling.
For the filling:
3 1/2 Tablespoons cornstarch
1 cup sugar
1/4 cup butter
1 cup sour cream
1 Tablespoon orange zest
1/2 cup fresh squeezed orange juice
3 large egg yolks
1 cup milk
1 cup heavy whipping cream (for the whipped cream top)
Combine the sugar, cornstarch, orange juice, zest yolks and milk in a heavy bottomed sauce pan over medium heat. Cook until thick, stirring constantly. Add butter and stir until melted. Cool the mixture for 15 minutes, then add the sour cream. Stir to incorporate. Pour into cool pie crust and chill for 3 hours. Joy says to cover your pie loosely if you’d like, but she also likes to let it sit so that a skin forms on top (I dig that firmness too!) Whip up the cream, adding a few tablespoons of powdered sugar if preferred then spoon on top of the orange filling.