Your steak will sing when you use this quick and simple grill rub! Lots of flavor, but no need to hunt down pricey spices!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 5 mins |
| Servings: | 16 |
| Yield: | 2 9-inch pies |
Ingredients
- 1 (15 ounce) package prepared 9-inch pie crusts
- 1 ¼ cups white sugar
- ¼ cup all-purpose flour
- 1 tablespoon finely grated orange zest
- 2 cups buttermilk
- 5 large eggs, beaten
- 1 tablespoon orange blossom water
- 1 teaspoon vanilla extract
- ¼ cup butter
- ½ cup white chocolate chips
- ¼ teaspoon ground cinnamon, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
- Parbake the crusts in the preheated oven for 8 to 10 minutes.
- Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
- Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
- Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don’t burn.
- Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.
- Substitute orange juice for the orange blossom water, if desired.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 207 mg |
| Sugars | 21 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |