Orange Cream Pie

1. 1

   Preheat oven to 350u00b0F Place the prepared crust on a baking sheet and set aside.

2. 2

   In a mixing bowl, whisk the condensed milk with the egg tolks until well blended. Whisk in the lemon juice, orange juice, and orange zest until combined. Pour the filling into the crust.

3. 3

   Bake for 10 to 15 minutes, just until custard is hot. Let cool slightly, then cover and refrigerate until completely chilled.

4. 4

   Shortly before serving, place the heavy cream, suagr, and vanilla in a mixing bowl and whip with an electric mixer on high until moderately stiff. Top each piece of pie with a dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.