Key lime-style, but with peninsular Florida twist and optional upgrades.

easy orange pie

While the recipes calls for sour orange juice, I used fresh mandarin oranges from the tree in my backyard, making my pie on the sweeter side.

Sour oranges can be made into an even more “Floridian” rendition of a Key lime pie. While this recipe calls for sour orange juice, which makes for a lip-puckering tangy treat, you can use a wide variety of Florida citrus to personalize your pie. Get creative!

sour orange florida citrus

Sour orange makes fine game marinade as well.

Sour oranges look similar to sweet oranges, but are generally brighter colored and look more appealing. If you’re still uncertain, a small taste of the fruit will quickly alert you to the variety. Additionally sour oranges can be found almost all year around in Florida, while other citrus produce fruit in the winter months. Find more things you can find and eat in the Florida landscape, read Bre Lewis’ feature “Wild Sides” from the March 2021 issue of Florida Sportsman, this one’s on us.

Easy Florida Citrus Pie

If you like to take your desserts to the next level, add citrus glaze and homemade whipped cream. If you have a sweet tooth like me, double the whipped cream recipe.

Ingredients

Pie

    1 baked and cooled pastry pie crust (want to make fresh graham cracker crust? See here.)
    5 egg yolks
    2⁄3 cup sour orange juice (or fresh citrus of your choice)
    14 oz can sweetened condensed milk (recommended: Eagle Brand)
    Optional additions: whipped cream and citrus glaze topping

Glaze

    1/4 cup sour orange juice
    1/4 cup granulated sugar

Whipped Cream

    1 cup cold heavy whipping cream
    2 tablespoons confectioners’ sugar or granulated sugar
    1/2 teaspoon pure vanilla extract

Directions

If you stop here, you’ve got an easy 30 minute Florida-fresh pie.


Pie

    Preheat oven to 350 degrees F. Stir yolks, juice, and sweetened condensed milk together. Pour batter into already prepared AND cooled pie crust. Bake for 15-20 minutes or until filling is firm on the edges. Remove and cool. Optional: Top cooled pie with citrus glaze and whipped cream before serving.

Glaze

I added a fresh glaze to give this pie some extra tang.

    Combine equal parts juice and sugar, heat in the microwave for two minutes. Stir glaze every 30 seconds. Let cool before pouring onto pie. Don’t use too much, just enough for a thin layer. Any extra can compliment a piece of fish or poultry.

Whipped Cream

The key to good whipped cream is having everything cold (cream, bowl and whisk) and not over-beating.

    Using a mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

Use any fresh citrus you’d like, the combinations are endless.

Cool in fridge for a minimum of two hours before serving and enjoy a slice of Florida sunshine!

This recipe is a modification of Don Davis’ Sour Orange Pie Recipe from Bre Lewis’ article Wild Sides.

Published Florida Sportsman Magazine March 2021
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