Len's Recipe of the Month - February 2021

 

If you think this looks suspiciously like the key lime pie I posted here several months ago, you're right.   Actually the recipe is very similar.   But, at the same time, uniquely different.   

This is Sour Orange Pie.

Now I found this recipe on America's Test Kitchen and you need the back story on sour oranges.   Apparently, this is a big dessert in Florida which is the only place you can find sour oranges.   But ATK (as they are called) had a great work around.   I liked it and I think you will as well.

First off, pre-heat your oven to 325 degrees.  Ahead of time, you will want to bring four eggs to room temperature.  Also thaw out a can of Minute Maid Orange Juice Concentrate.

Okay, let's start off with the cheating step.   ATK's recipe calls for making a crust out of crushed animal crackers.   For me, the Keebler pre-made graham cracker crusts are very reliable and a snap to work with.

In a big bowl, mix the following:

Four egg yolks.

One 14 ounce can of sweetened condensed milk.

One teaspoon of orange zest.

Two teaspoons of lemon zest.

Six tablespoons of lemon juice.

Six tablespoons of the thawed orange juice concentrate.

A pinch of salt.

Whisk it all up until completely blended.  Pour the mixture into the pie crust shell.

Bake for 15 to 17 minutes.   You will see the pie set but there should be still a little jiggle in the center.

Let cool at room temperature and then chill in the fridge for at least three hours. Or make it a day ahead of time.

Top with your favorite whipped cream.   I make my own by blending in some mascarpone cheese.

Enjoy.   Without even going to Florida.

Dinner last night:  Leftover pork tenderloin.