Orange Cream Pie

I love fall desserts.  Hearty cheesecakes, cinnamon apple crisps, and pies as far as the eyes can see is my dream of autumn.

One fall flavor I don’t love: pumpkin.  I wish I did love pumpkin.  Everywhere I see recipe after recipe featuring pumpkin that I have to pass up.  Pumpkin muffins, pie, cake, cheesecake, ice cream, cupcakes, frappacinos…everyone always raves about them, and I feel like I am missing out.

This year I plan to try pumpkin again to see if maybe I was wrong all these years and unconsciously love the orange gourd.  But until then, I still want an orange dessert for October & Halloween.  Enter oranges.  I made this dessert for half-Christmas as my first attempt at any type of pie.  I was very apprehensive making the cream part of the pie, and as I was cooking I was certain that just a few ingredients were not going to come together and thicken.  But lo and behold, they did, and it was wonderful!

This pie tastes light and fresh.  The orange flavor isn’t in your face but subtle and delectable.  The graham cracker crust is perhaps my favorite part- it’s sweet and buttery and crumbles in your mouth.  With a hint of cinnamon, it really is fall-ish.

Happy Halloween everyone!

Slightly Adapted from Joy the Baker


For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
4 tablespoons butter, melted
For the Orange Custard:
3 1/2 tablespoons cornstarch, sifted
1 cup granulated sugar
1-2 tablespoons orange zest
1/2 cup fresh orange juice
3 egg yolks
1 cup milk
1/4 cup butter

1 cup sour cream

For the Graham Cracker Crust:
Preheat oven to 350°F.

In a large bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.  Stir until combined.  Press evenly into a 9 inch pie plate.  Bake for 10 minutes.  Cool completely.

For the Orange Custard:
In a large saucepan over medium heat, combine cornstarch, sugar, orange zest, orange juice, egg yolks, and milk. Whisking constantly, cook until thickened.

Remove from heat and whisk in butter until incorporated.  Cool for 15 minutes.  Fold in sour cream.  Pour mixture into cooled graham cracker crust.  Cover with plastic wrap and chill in refrigerator for at least 3 hours.

Serve with whipped cream.

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