While feeding the infant in the middle of the night last week, I had the idea for this and had to give it a try. It’s a unique dish that was motivated by Key Lime Pie. Valencia orange is used in place of Key lime, and Nilla wafers are used in place of graham crackers to make the crust. It worked out beautifully. I’ll keep the whipped cream in mind the next time.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
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
- ½ cup frozen pulp-free orange juice concentrate, thawed
- 1 medium Valencia orange, zested and juiced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- Cover and chill in the refrigerator for at least 2 hours before serving.
Nutrition Facts
| Calories | 514 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 206 mg |
| Sugars | 37 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |