Authentic Floridas Sour Orange Pie Recipes

FLORIDA ORANGE PIE

Florida Orange Pie image

I buy a large crate of oranges every winter. This is one recipe that my mom and I make to use them in. Has such a fresh, sweet citrus flavor that is very delicious. Adapted from Southern Living.

Provided by ratherbeswimmin

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 egg yolks
1/2 cup sugar
1 cup orange juice, divided
1 envelope unflavored gelatin
2 tablespoons fresh grated orange rind
1 teaspoon fresh grated fresh lemon rind
2 cups whipping cream, divided
2/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup flaked coconut
1 cup diced orange section, drained
1 9-inch baked pie crust
3 tablespoons powdered sugar

Steps:

Beat egg yolks in a bowl.
Add yolks, 1/2 cup sugar, and 1/2 cup orange juice to a saucepan; stir to combine.
Cook and stir constantly over low heat for 10-12 minutes or until mixture reaches 160°; take off of heat.
Sprinkle gelatin over the remaining orange juice; stir to combine, then let stand for 1 minute.
Add gelatin mixture and grated orange and lemon rind to egg yolk mixture; stir to combine.
Chill until the mixture has the consistency of unbeaten egg whites.
In another bowl, beat 1/2 cup whipping cream, 2/3 cup powdered sugar and salt with an electric mixer on high speed until stiff peaks form.
Fold whipped cream mixture into gelatin mixture.
Fold in coconut and orange sections.
Spoon mixture into pie shell; chill until firm.
In a mixing bowl, beat the remaining whipping cream until foamy.
Gradually add in 3 tablespoons powdered sugar and beat until soft peaks form.
Spread half of whipped cream over pie.
Pipe or dollop the remaining whipped cream around the edge of the pie.

Nutrition Facts : Calories 656.3, Fat 43.9, SaturatedFat 23.4, Cholesterol 203.1, Sodium 263.6, Carbohydrate 62, Fiber 1.8, Sugar 42.8, Protein 6.6

SOUR ORANGE PIE-COOK'S COUNTRY

Sour Orange Pie-Cook's Country image

Cook's Country made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Note: prep time includes various steps, including cook time for the crust.

Provided by gailanng

Categories Pie

Time 1h17m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

5 ounces animal cracker cookies (about 60-80 animal cracker cookies)
3 tablespoons sugar
1 pinch salt
4 tablespoons unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed (Minute Maid Original Frozen)
4 large egg yolks
6 tablespoons fresh lemon juice (about 2 large lemons)
2 teaspoons grated lemon zest (yellow part only)
1 teaspoon grated orange zest (orange part only)
1 pinch salt
3/4 cup heavy cream, chilled
2 tablespoons granulated sugar
1/2 teaspoon grated orange zest (orange part only)

Steps:

For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.

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