Orange Cream Pie
Orange Cream Pie
9 in. Pie Shell (Baked)
2 Egg Yolks
¾ cup sugar
1 tablespoon flour
1 tablespoon orange peel (grated)
½ cup fresh orange juice
1 cup heavy cream
1 teaspoon sugar
1. In the top of a double boiler, combine egg yolks, sugar, flour,
and orange peel. Mix well. Gradually add orange juice. Cook
over boiling water, stirring occasionally until thickened.
Chill thoroughly.
2. Beat cream until thick. Add one teaspoon of sugar and
continue beating until stiff. Fold cream into orange mixture.
3. Spoon into pastry shell, chill until firm (about four to six hours)
before serving.
9 in. Pie Shell (Baked)
2 Egg Yolks
¾ cup sugar
1 tablespoon flour
1 tablespoon orange peel (grated)
½ cup fresh orange juice
1 cup heavy cream
1 teaspoon sugar
1. In the top of a double boiler, combine egg yolks, sugar, flour,
and orange peel. Mix well. Gradually add orange juice. Cook
over boiling water, stirring occasionally until thickened.
Chill thoroughly.
2. Beat cream until thick. Add one teaspoon of sugar and
continue beating until stiff. Fold cream into orange mixture.
3. Spoon into pastry shell, chill until firm (about four to six hours)
before serving.