The Orange Cream Pie is an exquisite dessert that artfully blends the sweetness of oranges with a zesty tang. It features a graham cracker crust which can be either homemade or store-bought, filled with a smooth orange curd that balances sweet and tart flavors. The curd complements the crust, creating a harmonious union of textures and tastes. The pie offers a sensory experience similar to a well-orchestrated symphony, making it a standout dessert for special occasions or to satisfy a sweet tooth.

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 8

Ingredients:

1, 9-inch graham cracker crust or make your own, go to: https://cooknwithmrsg.com/2023/12/25/graham-cracker-crust/

1/4 C. Orange juice

1/4 C. Plus 2 T. Lemon juice

2 T. Orange zest

4 Egg yolks (save whites for breakfast)

1, 8 oz. pkg. cream cheese (softened)

1/3 C. Sour cream (optional, but it gives it more zest)

1, 14 oz. can sweetened condensed milk

Whipped cream (for garnish)

Orange zest (for garnish)

What to do:

Preheat the oven to 350 degrees.

Place orange juice, egg yolks, cream cheese, and orange zest in a blender; blend VERY well. Add sweetened condensed milk and sour cream; blend again until well mixed (this is important). Pour into a graham cracker crust. Bake for 15 minutes; once done, allow it to cool for another 15 minutes before you put it in the fridge (this pie must be refrigerated). Right before you serve, top with whipped cream and orange zest if desired.

Christina’s notes:

-Soften the cream cheese completely so you won’t have lumps in your pie.

– Make a day ahead. By letting the pie sit, it will become more tart and tangy.

-By whipping the mixture for at least a minute you’ll increase the air volume.

-Don’t cover the pie until it is completely cooled. This will prevent condensation from forming.

-If you desire more of a zesty flavor, add more orange zest to the mixture.