Valencia Orange Sunset Pie
Description
Sweet and tart Valencia orange stands in for Key limes in this creamy orange pie with a tasty vanilla wafer crust.
Ingredients
•
2 cups crushed vanilla wafers
•
2 tablespoons white sugar
•
5 tablespoons unsalted butter, melted
•
5 large egg yolks, beaten
•
1 (14 ounce) can sweetened condensed milk
•
1/2 cup frozen pulp-free orange juice concentrate, thawed
•
1 medium Valencia orange, zested and juiced
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Stir wafers, butter, and sugar in a bowl until well combined. Press crust mixture evenly in the bottom and up the sides of a 9-inch glass pie plate.
3
Bake in the center of the preheated oven until golden brown, about 10 minutes. Remove to a wire rack to cool. Leave the oven on.
4
Beat egg yolks in a large bowl with a hand mixer. Add condensed milk; mix until well combined. Mix in orange juice concentrate until well combined and slightly thickened. Mix in orange zest and juice. Pour filling into the cooled crust.
5
Bake until filling is firm to the touch and only slightly jiggly in the center, about 13 minutes. Remove from the oven and allow to cool completely on a wire rack, about 30 minutes; filling will set as it cools.
6
Cover and chill in the refrigerator for at least 2 hours before serving.