Delight in the Refreshing Taste of a Citrus-Cream Dream with this Easy No-Bake Orange and Cream Pie
Searching for the ultimate indulgence that imparts a burst of citrus paired with a creamy embrace, all nestled in a delightful crust? Ready to unveil the secret to a dessert sensation that infuses sunny vibes right onto your plate – any time of year? Discover how this No-Bake Orange and Cream Pie can steal the spotlight at your next gathering and elevate your dessert repertoire with a zestful twist!
Embark on a sensorial escape where the tangy flair of oranges fuses effortlessly with velvety cream amidst a crumbly, cinnamon-tinged graham cracker harmony. Immerse yourself in the simplicity of using staple ingredients to create a masterpiece that promises to tiptoe across your palate, offering a dance of flavors that’s both comforting and exhilarating. While it delivers opulence in taste, it retains simplicity in its creation—making it the perfect showstopper to your culinary collection or a cherished treat for an ordinary day. Pair this luscious pie with a steaming cup of coffee or a dollop of extra whipped cream for pure decadence.
Savor these tips: enhance your pie’s texture by letting the filling chill adequately, opt for unwrapped refrigeration for a firmer surface, and remember, embrace the crumbles—they add character!
Recipe Snapshot
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes (includes chilling)
- Difficulty: Easy
Ingredients
For the Crust:
- 235g (1 2/3 cups) crushed graham crackers
- 50g (1/4 cup) sugar
- A pinch of ground cinnamon
- 85g (1/4 cup plus 2 tablespoons) melted butter
For the Filling:
- 50g (3 1/2 tablespoons) cornstarch
- 200g (1 cup) sugar
- 57g (1/4 cup) butter
- 230g (1 cup) sour cream
- 1 tablespoon orange zest
- 120ml (1/2 cup) fresh squeezed orange juice
- 3 large egg yolks
- 240ml (1 cup) milk
- 240ml (1 cup) heavy whipping cream
Instructions
- Thoroughly combine graham cracker crumbs, sugar, cinnamon, and melted butter until the texture is evenly moist.
- Transfer this mixture to a 9-inch pie plate, pressing firmly to create an even base and sides.
- Preheat your oven to 176°C (350°F) and bake the crust for 10-13 minutes or until reaching a golden hue, then set aside to cool.
- In a heavy-bottomed saucepan, blend the sugar, cornstarch, orange juice, zest, egg yolks, and milk over medium heat.
- Cook the mixture until it thickens into a smooth consistency, continuously stirring to prevent clumping.
- Add butter to the mixture, stirring until fully integrated and silky.
- Allow the mixture to cool off the heat for 15 minutes, then whisk in the sour cream until smooth.
- Pour the filling into the baked and cooled crust, allowing it to chill for 3 hours to set perfectly.
- Meanwhile, whip the heavy cream to soft peaks. If a sweeter touch is preferred, add powdered sugar to taste and then spoon over the chilled orange filling.
Preparing the Crust:
Creating the Filling:
Tips for Success
- Gently warm the orange juice to enhance its infusion into the filling.
- For a flawless whipped cream topping, chill the mixing bowl and beaters beforehand.
- Avoid over-whipping the cream to maintain a luscious texture.
FAQ
What can be used in place of sour cream?
For a lighter variant, Greek yogurt makes an excellent substitution for sour cream.
Can this pie be frozen?
Yes, for long-term storage, freezing is suitable. Ensure it’s tightly wrapped to preserve its freshness.
Is there an alternative to graham crackers for the crust?
Biscuits like digestives or a simple cookie crumb foundation can replace graham crackers.
How can I prevent the crust from being too crumbly?
Packing the crust mixture firmly and evenly ensures less crumble and a consistent slice.
Can I use bottled orange juice?
Fresh is best, but in a pinch, bottled orange juice without added sugars can be used.