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Orange Pie With Pistachio Crust
Author/Submitted by: dsr@philabs.philips.com (Deborah S. Rech),
"Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
Servings: 8
Categories:
Crust-Pie
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Desserts
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Pies & Pastries
Ingredients: 2
cups
pistachio nuts,
unsalted, finely ground
3/4
cup
brown sugar 1/2
cup
flour 2
tablespoons
butter,
softened
2
cups
fresh orange juice 3
cups
sweetened condensed milk 4
large
egg yolks 2
tablespoons
orange zest
Directions:
Preheat oven to 400 degrees F. To make the crust, combine the ground nuts, sugar, flour and butter in a bowl and blend. Place the mixture in a deep 9-inch pie plate, and press the crust into shape with your fingers. Bake the crust for 5 minutes. Remove from the oven and allow to cool. Pour the orange juice into a saucepan, bring to a boil and reduce to 1/3 cup. Allow to cool to room temperature. Meanwhile, prepare the filling. In a bowl combine the condensed milk and
yolks and blend thoroughly with a whisk. Add the reduced juice and the orange zest. Pour the filling into the prebaked shell. Bake the pie for 5 minutes. Remove the pie and refrigerate it overnight or for at least 12 hours so that the filling sets enough for easy slicing.
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