Earl Eats "Turkey's" Sour Orange Pie

I must blame my wife a.k.a. "Turkey" for my recent foray into yummy dessert land. We have never been much of a dessert-eating family but recently desserts have caught her eye and probably my waistline! This is one we both saw on PBS's Cook's Country from America's Test Kitchen and we both salivated on the TV!
Neither of us had ever heard of a "sour orange" pie, but now my wife has made it, I hope to see it often! You can get the recipe from their website
Cook's Country.com but it requires a login and registration, so be warned. I  have a recipe for you to use below.
"Turkey" is a stickler for following recipes. She even bought a scale to weigh some ingredients (we've never owned one, but they are quite reasonably priced). I doubt I will get to use it, but I can't imagine why I would either.

My wife has always loved lemons and lemon desserts. She orders lemon water at restaurants just to eat the lemon wedge. So when a dessert made sour by lemon juice was on TV, I was not surprised it caught her eye. It was sour in a sweet way. It was satisfying without being heavy or overfilling. The pie by itself was good but the addition of the whipped cream mellowed it on the tongue without detracting from the orange flavor.

Click below for a list of ingredients, Instructions and a printable copy


UPDATED RECIPE & INSTRUCTION (changes will be Italicized and bolded)

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"Turkey's" Sour Orange Pie

by "Turkey" & Cook's Country January 1, 2018

For a sour orange pie without any sour oranges, we substituted lemon juice and frozen orange juice concentrate. The crust of crushed animal crackers added a sweet, crunchy contrast to the creamy, tangy citrus filling.

Ingredients

FOR THE CRUST

• 4 oz animal crackers
• 3 tbls sugar
• a pinch salt
• 4 tbls unsalted butter, melted

FOR THE FILLING

• 1  can, 14 oz can sweetened condensed milk
• 6 tbls. frozen orange juice concentrate, thawed
• 4 large egg yolks
• 2 tsps grated lemon zest
• 6 tbls. (about 2 lemons) lemon juice (fresh) MEASURE 6 tbls
• 1 tsp. (for filling) orange zest (previously used mandarin orange zest)

FOR THE TOPPING

• 3/4 cup whipping cream (chilled)
• 2 tbls sugar, granulated
• 1/2 tsp (for whipped cream) orange zest (previously used mandarin orange zest)

Instructions

FOR THE CRUST:
1. Adjust oven rack to middle position and heat oven to 325 degrees. Place crackers, sugar, and salt in food processor until very finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
2. Press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
FOR THE FILLING:
1. Whisk all ingredients in bowl until fully combined. Pour filling into the cooled crust.
2. Bake pie at 325℉ until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.
FOR THE WHIPPED CREAM:
Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
NOTES: We used Minute Maid concentrate and store brand fat free sweetened condensed milk. We also used shelf stable whipping cream for the topping. 

Details

Prep time: 30 mins Cook time: 30-35 mins Total time: 4 hours 30 mins (including cooling) Yield: 8 servings