Sunshine Orange Pie

Sunshine Orange Pie lives up to its name, it tastes just like sunshine should.

The winter gloom has arrived in the Pacific NW.  That means rainy days and overcast skies.  These kind of days get me dreaming about warm, sandy beaches and citrus.  Any kind of citrus will do, a lemon, lime or an orange!

This Sunshine Orange Pie hit the spot and brightened my day even though there were clouds in the sky.  If you love a key lime pie, you are going to love this pie too!  I found this recipe over at Cook’s Country and they called it sour orange pie.  I guess there are such things as sour oranges but you don’t find them here in the Pacific NW so I just used regular navel oranges and let me tell you, there is nothing sour about this pie.  It is a bit of sweet sunshine in your mouth!

This orange pie tasted delicious and it looked even prettier on my new blue and white dishes I found at Goodwill last week.

Not only is there plenty of orange goodness in the pie, it is topped with some lovely oranged flavored whipped cream for even more orange goodness.

So whether you  have sunshine or not where you live, grab a fork, close your eyes, take a bite and you will have sunshine!

Printable Recipe for Sunshine Orange Pie

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Sunshine Orange Pie

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Servings: 8 servings

Author: LeighAnne Wilkes

Ingredients

Crust

• 20 Lorna Doone Shortbread cookies or 5 oz. of other cookies
• 3 Tbsp sugar
• pinch of slat
• 4 Tbsp butter melted

Filling

• 14 oz. can of sweetened condensed milk
• 6 Tbsp frozen orange juice concentrate t hawed
• 4 egg yolks
• 2 tsp grated lemon zest plus 6 Tbsp juice about 2-3 lemons
• 1 tsp grated orange zest
• pinch of salt

Whipped Cream

• 1 cup heavy cream
• 2 Tbsp sugar
• 1/2 tsp grated orange zest

Instructions

Crust

1. Preheat oven to 325 degrees F. Process cookies in food processor until finely ground.
2. Add in sugar, salt and melted butter. Stir to combine.
3. Press into the bottom and up the sides a 9 inch pie plate. Use the bottom of a measuring cup to flatten the crust.
4. Bake the crust for 12 to 14 minutes. Let cool completely, at least 30 minutes.

Filling

1. Mix together all the ingredients until combined. Pour into cooled crust. Bake for 15 to 17 minutes or until the center jiggles slightly when shaken.
2. Let cool completely and refrigerated for at least 3 hours or cover with plastic wrap and refrigerate over night.

Whipped Cream

1. Whip the cream with sugar and orange zest in mixer until peaks form. Serve on top of sliced pie.

Notes

Recipe adapted from Cooks Country

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Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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