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No-Bake Orange and Cream Pie

August 30, 2009 by Joy the Baker 44 Comments

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.

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Comments

  1. Nagore

    November 22, 2009 at 7:10 am

    hey!!

    i love the recipe, but my problem is that i dont think its possible to get sour cream here!! i have never seen it in stores at least (im from the other side of the world). My question is, is it possible to cook it at home? what would you use instead?

    thanks, i love your blog.

    Reply
    • Jen R

      February 12, 2010 at 1:19 pm

      Plain yogurt makes a pretty good substitute for sour cream. (Too bad you don’t have sour cream, it’s great!):)

      Reply
  2. Chaya

    September 21, 2009 at 9:02 pm

    I just told my hubby, it was time for me to make a pie, something I rarely make. Where do I land, in my wanderings? Right here with a great pie recipe. Thanks for knowing what I needed/

    Reply
  3. Mallisa

    September 4, 2009 at 10:40 am

    Made this today and im going to test it out on all the Marines at the BBQ, heres to hoping they love your food as much as I do.

    Reply
  4. ColbyW

    September 4, 2009 at 7:06 am

    Thanks for such a great dish. I made it two nights ago, it took no time to put together, and impressed my pastry chef girl friend (normally when we cook I get stuck on the savory). In fact it worked so well that it survived my mistake of adding too much butter at the end. Almost double, and the pie still set.

    Thanks

    Reply
  5. Deanna

    September 2, 2009 at 3:32 pm

    Joy – is that a vintage juicer I see? This pie sounds so amazing. I think I will finish off these cupcakes before I make anymore desserts. Again thanks for the lovely chocolate buttercream frosting recipe…I cant stop eating the stinkin cupcakes!

    Reply
  6. Lauren

    September 2, 2009 at 7:15 am

    What a super looking pie, I’ll have to make one of these, the temps here in Austin certainly make no-bake (or somewhat no-bake) a major bonus!

    Reply
  7. GS

    September 2, 2009 at 6:53 am

    Joy, I made this pie last night and I’ll be making it again…over and over! I admit that I stopped at the store and picked up a pre-made graham crust but, in my defense, it was already late. You told the truth about it being quick to make. The longest part was zesting and juicing the orange! Next time I’m going to try lemon.

    Reply
  8. Leslie

    September 1, 2009 at 6:21 am

    Looks DIVINE! how do you stay so skinny????????

    Reply
  9. Lauren

    September 1, 2009 at 4:41 am

    Looks delicious! Yummy!

    Reply
  10. Kirstin

    September 1, 2009 at 4:13 am

    I haven’t yet experienced the joy of jury-duty, but I have a feeling that pie-making is a bit more rewarding and positive. Even if jury-duty isn’t as awful as most people make it seem, I’m guessing you don’t come out of it with pie!

    and certainly nothing as delicious-looking as this one!

    Reply
  11. Baking and Mistaking

    September 1, 2009 at 3:53 am

    Mmmm I want pie now. Will you make me one please? That looks like it’ll ship well, right?

    Reply
  12. Holly

    September 1, 2009 at 2:15 am

    This looks heavenly! It may feel like winter down in Australia, but I could use something zesty to bring in spring. =D I’m having some friends over in a couple of days to play games and have tea, and this’ll be the perfect thing for it.

    Yummy nummy thankyou. =D

    Reply
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  1. Deliciosa torta de creme e laranja - Sabores do Chef says:
    September 18, 2009 at 9:35 am

    […] palavras que combinadas são mágicas: torta de creme e laranja. Só a simples expetativa trás este titular já me deixou com água na boca. Um ponto positivo a […]

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  2. Delicioso pastel de crema y naranja - El Gran Chef says:
    September 13, 2009 at 10:04 am

    […] encontrado esta receta en JoyTheBaker y no pude resistirme de presentarla aquí. Es un pastel de crema y naranaja que se ve realmente espectacular. Todos deberíamos prepararlo. Más si queremos tener algo con […]

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  3. Delicioso pastel de crema y naranja | a morfar says:
    September 13, 2009 at 10:05 am

    […] encontrado esta receta en JoyTheBaker y no pude resistirme de presentarla aquí. Es un pastel de crema y naranaja que se ve realmente espectacular. Todos deberíamos prepararlo. Más si queremos tener algo con […]

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