Sour Orange Pie with a Tropical Twist

Ingredients

• 1 9-inch pie crust 1 9-inch pie crust
• 4 large eggs 4 large eggs
• 1 cup (240ml) sour orange juice 1 cup (240ml) sour orange juice
• 1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Zest of 1 sour orange Zest of 1 sour orange

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 47g, 35g
• Protein: 7g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, whisk together the eggs, sour orange juice, condensed milk, coconut milk, sugar, flour, salt, vanilla extract, and sour orange zest until well combined.
3. 3.
   Pour the custard mixture into the prepared pie crust.
4. 4.
   Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
5. 5.
   Remove from the oven and let it cool completely.
6. 6.
   Refrigerate for at least 2 hours before serving.
7. 7.
   Garnish with additional sour orange zest, if desired.
8. 8.
   Slice and serve chilled.

Treat your ingredients with care...

• Sour Orange Zest — Make sure to wash the sour orange thoroughly before zesting to remove any wax or residue. Use a microplane or fine grater to zest the orange, avoiding the bitter white pith.
• Coconut Milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.

Tips & Tricks

• For a more intense sour orange flavor, you can add a few drops of sour orange extract to the custard mixture.
• If you can't find sour oranges, you can substitute with a combination of regular orange juice and lime juice to achieve a similar tangy flavor.
• To achieve a perfectly flaky crust, make sure to blind bake the pie crust before adding the custard filling. This will prevent the crust from becoming soggy.
• Serve the pie with a dollop of whipped cream or a sprinkle of toasted coconut for an extra touch of indulgence.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Sour Orange Pie chilled for the best flavor and texture. It pairs well with a scoop of coconut ice cream or a drizzle of passion fruit sauce for a truly tropical dessert experience.

Presentation advice

Garnish the pie with a few thin slices of sour orange and a sprinkle of toasted coconut to enhance its visual appeal. Serve it on a decorative dessert plate to showcase the vibrant orange color of the filling.