This classic icebox Apricot-Orange Cream Pie is delicious any time of the year.
Apricot-Orange Cream Pie
Makes 1 (9-inch) pie
- ½ (14.1-ounce) package refrigerated piecrusts
- 1 cup apricot nectar
- ½ cup granulated sugar
- ½ cup fresh orange juice
- ¼ cup cornstarch
- ¼ cup fresh lime juice
- 2 large eggs
- 2 tablespoons butter
- 2 teaspoons orange zest
- 2 cups heavy whipping cream
- ½ cup confectioners’ sugar
- Garnish: orange zest
- Preheat oven to 400°.
- On a lightly floured surface, roll dough into an 11-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick bottom and sides of dough with a fork. Bake until golden brown, about 10 minutes. Let cool completely on a wire rack.
- In a large saucepan, heat apricot nectar, granulated sugar, orange juice, cornstarch, lime juice, and eggs over medium heat, whisking constantly. Bring to a boil, and whisk until thickened. Remove from heat, and stir in butter and zest.
- Pour mixture into a stainless steel bowl; place in a larger bowl filled with ice, and let stand, stirring frequently, until mixture reaches room temperature. Spoon apricot mixture into prepared crust. Cover and refrigerate until firm, about 8 hours.
- In a large bowl, beat cream with a mixer at high speed until soft peaks form. Add confectioners’ sugar, beating until stiff peaks form. Spoon whipped cream onto pie. Garnish with orange zest, if desired. Serve immediately.
Note: When cooking the custard mixture, be careful not to let it get too hot or the eggs will cook. If eggs start to curdle, you can strain the mixture.
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