Apricot-Orange Cream Pie

Apricot-Orange Cream PieThis 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
  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. 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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