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Orange Blossom Cream Pie Recipe

Orange Blossom Cream Pie Recipe

Learn how to make the best homemade Orange Blossom Cream Pie with this easy baking recipe. The secret lies in infusing fresh orange zest and delicate orange blossom water into a silky custard, creating a dessert that's both refreshing and elegant. Perfect for spring gatherings!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot captures this elegant cream pie on a white ceramic cake stand, with a perfect wedge cut to reveal its three distinct layers - golden graham crust, pale ivory orange blossom custard filling, and cloud-like whipped cream topping. Soft natural light highlights the delicate orange zest curls and crystallized edible flowers scattered across the surface, while droplets of honey glisten on the decorative orange slices arranged around the edges. The cross-section shows the perfect consistency of the filling - firm enough to hold its shape when sliced but luxuriously creamy. A vintage silver cake server rests beside the pie, atop a powder blue linen napkin that complements the subtle floral notes of the dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">For the orange blossom filling:</li><li class="ingredients-single-item">400ml whole milk</li><li class="ingredients-single-item">150ml heavy cream</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">30g unsalted butter, cubed</li><li class="ingredients-single-item">2 tbsp orange blossom water (or 1 tbsp pure vanilla extract with 1 tsp orange extract)</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">For the whipped topping:</li><li class="ingredients-single-item">250ml heavy cream, chilled</li><li class="ingredients-single-item">3 tbsp powdered sugar</li><li class="ingredients-single-item">1 tsp orange blossom water (optional)</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">Fresh orange slices</li><li class="ingredients-single-item">Additional orange zest</li><li class="ingredients-single-item">Honey for drizzling (optional)</li><li class="ingredients-single-item">Edible flowers (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Begin by making the graham cracker crust. In a food processor, pulse the graham crackers until they form fine crumbs. If you don't have a food processor, place them in a sealed plastic bag and crush with a rolling pin. Transfer to a bowl and mix in the sugar and cinnamon.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the melted butter over the crumb mixture and stir until it resembles wet sand. The butter acts as a binder that will help the crust hold together when sliced. Press the mixture firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to compact the crust – this creates a more even surface and helps prevent a crumbly crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 8-10 minutes until lightly golden and fragrant. The short baking time toasts the crumbs and helps set the butter, creating a crisp foundation for your cream filling. Remove from the oven and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, combine milk and cream in a medium saucepan and heat over medium heat until steaming but not boiling. Meanwhile, in a large heat-proof bowl, whisk together the sugar, cornstarch, and salt. This dry mixing helps prevent cornstarch lumps in your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the egg yolks to the sugar mixture and whisk until smooth and pale yellow, about 1 minute. The mixture should be thick and fall in ribbons when lifted with the whisk. This indicates you've adequately incorporated air, which helps create a lighter custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the milk mixture is hot, slowly pour about 120ml into the egg mixture while whisking constantly. This gradual tempering prevents the eggs from curdling. Once incorporated, pour this mixture back into the saucepan with the remaining milk, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Once it starts to bubble, continue cooking for 1 minute more (keep whisking!). The custard should coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and immediately stir in the butter cubes until melted. The fat from the butter adds richness and helps prevent a skin from forming on your custard. Add the orange blossom water and orange zest, stirring to distribute evenly. The residual heat will help release the oils from the zest, intensifying the orange flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling through a fine mesh strainer into a clean bowl to remove any potential lumps or bits of cooked egg. This step ensures your filling will be perfectly smooth and silky. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate until cool, about 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, give the filling a good whisk to loosen it, then pour into the prepared crust. Smooth the top with an offset spatula or the back of a spoon. Refrigerate for at least 4 hours or overnight until completely set. Patience here is key – rushing this step may result in a filling that's too soft to slice cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, prepare the whipped topping. In a chilled bowl, whip the cold heavy cream, powdered sugar, and optional orange blossom water until soft peaks form. Starting with cold equipment and ingredients helps achieve maximum volume in your whipped cream. Be careful not to overwhip – the cream should hold its shape but still look smooth and silky.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Spread or pipe the whipped cream over the chilled pie. For an elegant presentation, use a piping bag fitted with a star tip to create decorative swirls. Garnish with fresh orange slices, additional orange zest, a light drizzle of honey, and edible flowers if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled. The pie can be stored in the refrigerator for up to 3 days, though the crust will soften slightly over time – a small price to pay for the harmonious marriage of citrus, floral notes, and creamy custard that awaits with each bite!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Orange Blossom Cream Pie?

This elegant pie requires graham crackers, butter, cinnamon, milk, cream, sugar, cornstarch, egg yolks, orange blossom water, orange zest, and whipped cream for topping. Optional garnishes include fresh orange slices, honey drizzle, and edible flowers.

How to cook Orange Blossom Cream Pie at home?

Learn how to cook Orange Blossom Cream Pie by first making a graham cracker crust, then preparing a silky orange-infused custard filling. After cooling the filling, pour it into the baked crust and refrigerate until set. Finish with freshly whipped cream and citrus garnishes for a professional-looking dessert that balances floral, citrus, and sweet notes perfectly.

Can I substitute orange blossom water in custard pies if I can't find it?

Yes! If orange blossom water is unavailable, substitute with 1 tablespoon of pure vanilla extract plus 1 teaspoon of orange extract. In a pinch, you could also use 2 teaspoons of orange zest with vanilla extract to achieve a similar aromatic citrus profile.

Why is my custard filling for cream pies not setting properly?

Custard filling issues typically stem from insufficient cooking time. Ensure you cook until it bubbles and thickens properly. Always refrigerate for the full recommended time (at least 4 hours). Using the correct amount of cornstarch (60g for this recipe) is also crucial for proper setting.

How far in advance can I prepare a custard pie with graham cracker crust?

You can prepare this type of pie up to 2 days in advance. The crust will soften slightly over time but remains delicious. Add the whipped cream topping and garnishes just before serving for the freshest presentation and best texture contrast.

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Remove from the oven and allow to cool completely." }, { "@type": "HowToStep", "name": "Heat Dairy", "text": "For the filling, combine milk and cream in a medium saucepan and heat over medium heat until steaming but not boiling. Meanwhile, in a large heat-proof bowl, whisk together the sugar, cornstarch, and salt. This dry mixing helps prevent cornstarch lumps in your custard." }, { "@type": "HowToStep", "name": "Prepare Egg Mixture", "text": "Add the egg yolks to the sugar mixture and whisk until smooth and pale yellow, about 1 minute. The mixture should be thick and fall in ribbons when lifted with the whisk. This indicates you've adequately incorporated air, which helps create a lighter custard texture." }, { "@type": "HowToStep", "name": "Temper Eggs", "text": "When the milk mixture is hot, slowly pour about 120ml into the egg mixture while whisking constantly. This gradual tempering prevents the eggs from curdling. Once incorporated, pour this mixture back into the saucepan with the remaining milk, whisking continuously." }, { "@type": "HowToStep", "name": "Cook Custard", "text": "Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Once it starts to bubble, continue cooking for 1 minute more (keep whisking!). The custard should coat the back of a spoon and hold a line when you run your finger through it." }, { "@type": "HowToStep", "name": "Add Flavorings", "text": "Remove from heat and immediately stir in the butter cubes until melted. The fat from the butter adds richness and helps prevent a skin from forming on your custard. Add the orange blossom water and orange zest, stirring to distribute evenly. The residual heat will help release the oils from the zest, intensifying the orange flavor." }, { "@type": "HowToStep", "name": "Strain and Cool", "text": "Pour the filling through a fine mesh strainer into a clean bowl to remove any potential lumps or bits of cooked egg. This step ensures your filling will be perfectly smooth and silky. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate until cool, about 30 minutes." }, { "@type": "HowToStep", "name": "Fill and Chill", "text": "Once cooled, give the filling a good whisk to loosen it, then pour into the prepared crust. Smooth the top with an offset spatula or the back of a spoon. Refrigerate for at least 4 hours or overnight until completely set. Patience here is key – rushing this step may result in a filling that's too soft to slice cleanly." }, { "@type": "HowToStep", "name": "Make Whipped Topping", "text": "When ready to serve, prepare the whipped topping. In a chilled bowl, whip the cold heavy cream, powdered sugar, and optional orange blossom water until soft peaks form. Starting with cold equipment and ingredients helps achieve maximum volume in your whipped cream. Be careful not to overwhip – the cream should hold its shape but still look smooth and silky." }, { "@type": "HowToStep", "name": "Decorate", "text": "Spread or pipe the whipped cream over the chilled pie. For an elegant presentation, use a piping bag fitted with a star tip to create decorative swirls. Garnish with fresh orange slices, additional orange zest, a light drizzle of honey, and edible flowers if desired." }, { "@type": "HowToStep", "name": "Serve", "text": "For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled. The pie can be stored in the refrigerator for up to 3 days, though the crust will soften slightly over time – a small price to pay for the harmonious marriage of citrus, floral notes, and creamy custard that awaits with each bite!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabelle Laurent", "datePublished": "2024-04-12", "reviewBody": "The balance of orange blossom and citrus in this pie is absolutely perfect! The floral notes are subtle enough to complement the orange without being overpowering. My guests couldn't get enough of it at our spring garden party.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-15", "reviewBody": "This is hands down the best spring dessert I've ever made! The silky texture of the filling is worth every minute spent in the kitchen. I appreciated the detailed instructions about tempering the eggs - my custard came out perfectly smooth.", "name": "Worth Every Step", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rodriguez", "datePublished": "2024-04-18", "reviewBody": "I served this at a family gathering and everyone begged for the recipe! The graham cracker crust with cinnamon provides the perfect contrast to the delicate orange blossom filling. I'll definitely be making this again for special occasions.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-20", "reviewBody": "I finally impressed my mother-in-law with this pie! She's a tough critic but couldn't stop raving about the elegant flavor combination. The honey drizzle on top adds just the right touch of sweetness to complement the floral notes.", "name": "Mother-in-Law Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Magnus Johansson", "datePublished": "2024-04-22", "reviewBody": "This pie looks and tastes like something from a high-end restaurant, but was surprisingly manageable to make at home. The step-by-step instructions were easy to follow, and the tip about straining the custard made all the difference in achieving that silky texture.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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