Fruit Pie

No-Bake Orange and Cream Pie

No-Bake Orange and Cream Pie

Is it just me, or is making a pie sorta like going to jury duty?

Don’t get me wrong… I sometimes (no.. not always) like throwing together a pie.  I also sometimes like trucking my rear downtown for jury duty…. that’s after kicking and screaming in the weeks prior to said dutying.

The process of going to jury  makes me feel super adult.  What?  You want me to sit in this crowded room with a bunch of angry people missing work, and you want me to possibly make decisions Law and Order style?  Ok.  I’ll play your game justice system.  I’m a tax paying adult… thanks for the recognition.

The process of making a pie also makes me feel all adult like.  Something about tacking a many layered recipe and busting out my pie plate tells me that yes… you’ve got bills to pay, but why not take a minute… ok, an hour… and show to world who’s in charge by making a pie?  Orange and Cream… done and done.

No-Bake Orange and Cream Pie

No-Bake Orange and Cream Pie

Because the temps are still absolutely blazing here in Southern California, I thought a no-bake pie was in order.  One problem though… crust!  This graham cracker crust is baked for a quick 10 minutes before the filling is poured into it, making this No-Bake Orange and Cream Pie a little bit of a lie.

The filling for this pie is easily thrown together on the stove top.  Bonus!  You can make this with either fresh orange juice and zest, or lemon juice and zest.  Also, feel free to skip the whipped cream on top if you like.  The pie will be just a lovely without it.  My only problem was that the crust was a tad bit crumbly… but really, that’s wasn’t a huge problem for me.  I could have easily eaten this pie directly out of the pie plate with a jumbo spoon.

No-Bake Orange and Cream Pie

No-Bake Orange and Cream Pie

Print this Recipe!

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 degrees F 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.  I left my pie unwrapped in the fridge because I love a skin to form on top of the pie.  Cover your pie loosely if you’d like.  Whip up the cream, adding a few tablespoons of powdered sugar if you’d like, then spoon on top of the orange filling.