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The Hirshon North Florida Sour Orange Pie

The Hirshon North Florida Sour Orange Pie


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • Crust:
  • 5 ounces animal crackers
  • 3 tablespoons sugar
  • Pinch salt
  • 4 tablespoons unsalted butter, melted
  • ***
  • Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 6 tablespoons frozen orange juice concentrate, thawed
  • 4 large egg yolks
  • 2 teaspoons grated lemon zest plus 4 tablespoons juice
  • 1 teaspoon grated lime zest plus 2 tablespoons juice
  • 1 teaspoon grated orange zest
  • 1 drop red and 1 drop yellow food coloring (optional)
  • Pinch salt
  • ***
  • Whipped Cream:
  • ¾ cup heavy cream, chilled
  • 1 ½ tbsp triple sec
  • 2 tablespoons sugar
  • ½ teaspoon grated orange zest

Instructions

  1. 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 and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
  2. Using bottom of dry measuring cup, 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.
  3. FOR THE FILLING: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
  4. 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.
  5. FOR THE WHIPPED CREAM: Whisk all ingredients in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
  • Category: Recipes

Nutrition

  • Calories: 909.68 kcal
  • Sugar: 89.06 g
  • Sodium: 373.67 mg
  • Fat: 46.18 g
  • Saturated Fat: 25.89 g
  • Trans Fat: 0.47 g
  • Carbohydrates: 110.07 g
  • Fiber: 1.83 g
  • Protein: 14.79 g
  • Cholesterol: 309.85 mg
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