Orange Custard Pie Recipes

ORANGE NATILLA CUSTARD PIE

Steps:

• In a small saucepan, heat the milk, orange zest, lemon zest and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack., Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust., In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour., Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange zest curls if desired. Refrigerate leftovers.

VANILLA ORANGE TART

Steps:

• In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
• Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
• In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
• In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
• In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
• A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
• Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
• Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
• In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
• Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
• Place the tart back in the refrigerator for another hour, or until the candied oranges are set.

FROSTED ORANGE PIE

Steps:

• In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring., Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. , In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes., Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.

ORANGE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
• In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
• When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
• Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

ORANGE CUSTARD RUFFLED FILO PIE

Steps:

• To prepare the simple syrup, place all ingredients in a medium-sized, heavy-bottomed skillet and boil gently for about 5 minutes, or, until the syrup is reduced and you have 2 cups of orange syrup remaining. Remove from heat and let it cool completely (this can be done ahead of time).
• Preheat the oven to 350° F.
• Line two, 8-inch or 9-inch cake pans with two large sheets of parchment paper, creasing them every now and them and making sure they fit well into the bottom and up the sides of the pans. (I use clips to help them stay in place).
• Place the stack of filo sheets (13" x 18") on a cutting board, with the widest side in front of you. Each stack is about 18-20 sheets of filo. With a sharp knife, cut the stack vertically through the center. You will now have two stacks of filo, each 13" x 9". Cover one of these stacks with a piece of wax paper or plastic wrap, followed by a clean kitchen towel, and set it aside.
• Place the second stack of filo in front of you, so the 13" side is in front of you. Take one filo sheet and place it on the counter next to your cutting board. Lightly butter it with the melted butter. Place a second one on top of the first and brush it with butter as well. (Keep the rest of the stack of filo covered, as above, while you work). Using your fingers, scrunch it into a loose pleated strip. Form a loose spiral and place it in the middle of the prepared pan. Repeat this with the remaining filo sheets of the first stack, making 8 more filo spirals and placing them close and tight in the pan. Then, do the same with the second stack of filo and the second cake pan, so you have a total of 9 filo spirals in each pan.
• Brush the top of the spirals with some more butter and bake in the preheated oven for about 20 minutes until the filo is lightly brown and crisp.
• While the pans are in the oven, prepare the custard. In a large bowl, cream the sugar and the eggs. Add the oil, the baking powder, the vanilla, and the orange zest. To that mixture, fold in the yogurt and set aside (this step can also be done ahead of time).
• Remove the pans from the oven. Pour half of the orange custard mixture between the and over the spirals in the first pan and half between and over the spirals in the second pan. Return the pans to the oven and bake the rosettes for another 20 minutes, or, until the custard has set in the middle.
• Remove the pans from the oven and pour the cooled orange syrup evenly over the hot filo ruffles. Wait for at least fifteen minutes, until the filo slightly cools and the syrup is mostly absorbed before you serve.

ORANGE COOLER PIE

Steps:

• Combine graham cracker crumbs, melted butter or margarine, and 3 tablespoons white sugar. Mix well. Press into a 9 inch pie plate. Place in freezer.
• Beat together half and half and 1/2 cup white sugar for about 2 minutes. Add undiluted orange juice concentrate, cinnamon, and nutmeg. Beat for 1 minute. Add ice cream, and beat an additional 2 minutes. Pour filling into prepared pie crust.
• Freeze for several hours or overnight. Just before serving, garnish with whipped cream and orange sections if desired.

SWEET-POTATO-CUSTARD PIE IN ORANGE CRUST

Steps:

• To make the crust, sift the flour and salt together in a large bowl. Cut in the butter, shortening and orange rind with a pastry blender or your fingers until the mixture is crumbly.
• In a small bowl, combine 3 tablespoons of orange juice with the sugar and nutmeg. Using a fork, stir the orange-juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary. Do not overmix. Refrigerate at least 1 hour.
• On a floured surface, roll out the chilled dough to fit a 10-inch pie plate. Press the crust firmly into the plate and trim and crimp, or flute, the edges. Set aside.
• For the filling, beat the eggs, sugar and sweet potatoes together in a medium bowl. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, salt and nutmeg, if using, and mix well.
• Pour the mixture into the pie shell and bake until a knife inserted into the middle of the custard comes out clean, about 40 to 45 minutes.

RHUBARB ORANGE CUSTARD PIE

Steps:

• Beat the egg whites until stiff.
• Add ¼ cup sugar gradually beating well after each addition.
• Add butter and OJ concentrate to the egg yolks and beat thoroughly.
• Add remaining 1 cup sugar, flour and salt.
• Beat well.
• Add rhubarb to the egg yolk mixture and stir well.
• Gently fold in meringue mixture.
• Pour into unbaked 9" pie shell and sprinke with nuts.
• Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
• Remove foil and bake until set 10-20 minutes more.

ORANGE CAKE AND CUSTARD PIE WITH VARIATIONS

Steps:

• Spoon 1 teaspoon of sugar from the cup onto a piece of wax paper and set aside.
• Combine the remaining sugar and the flour in a mixing bowl, pressing out any lumps. Stir in the orange juice and rind and almond extract. Beat in the egg yolk, then mix in first the melted butter, then the half and half, then the milk.
• Beat the egg white and reserved teaspoon of sugar to stiff, glossy peaks and fold into the orange mixture until no streaks of white or orange remain.
• Pour into the pie shell and bake in a moderate oven 350°F for 35 to 40 minutes until puffy and lightly browned. Remove the pie from the oven and cool 20 to 25 minutes before cutting. The filling will fall slightly, but that is as it should be. Cut into wedges and serve.
• VARIATIONS:.
• LEMON CAKE AND CUSTARD PIE: Prepare exactly as directed, but substitute freshly squeezed (not bottled) lemon juice and rind for the orange and omit the almond extract.
• LIME CAKE AND CUSTARD PIE: Prepare as directed, but substitute 3 tablespoons of freshly squeezed (not bottled) lime juice and 1 1/2 teaspoons freshly grated lime rind for the orange juice and rind; omit the almond extract.
• Jean Anderson Cooks.