Recipe
Sour Orange Pie with a Tropical Twist
Tropical Tang: A Bahamian Delight - Sour Orange Pie
4.3 out of 5
Indulge in the flavors of Bahamian cuisine with this delightful Sour Orange Pie. Bursting with the tangy sweetness of sour oranges and complemented by a tropical twist, this pie is a true taste of the Bahamas.
Metadata
Preparation time
20 minutes
Cooking time
30-35 minutes
Total time
2 hours 55 minutes (including chilling time)
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Gluten-free (if using a gluten-free pie crust), Lactose-free (if using lactose-free condensed milk)
Allergens
Eggs, Milk
Not suitable for
Vegan, Dairy-free, Egg-free
Ingredients
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1 9-inch pie crust 1 9-inch pie crust
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4 large eggs 4 large eggs
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1 cup (240ml) sour orange juice 1 cup (240ml) sour orange juice
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1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
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1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
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1/4 teaspoon salt 1/4 teaspoon salt
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1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
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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
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1.Preheat the oven to 180°C (350°F).
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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.
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3.Pour the custard mixture into the prepared pie crust.
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4.Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
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5.Remove from the oven and let it cool completely.
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6.Refrigerate for at least 2 hours before serving.
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7.Garnish with additional sour orange zest, if desired.
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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.
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