Ingrédients pour Florida Orange Pie
- 4 large egg yolks
- 1 cup granulated sugar
- 1 cup freshly squeezed orange juice
- Unflavored Gelatin
- Zest of 2 large oranges
- Fresh Lemon Rind
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- Pinch of salt
- Flaked Coconut
- Orange Section
- 9 Inch Baked Pie Crust
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Comment préparer Florida Orange Pie
- In a medium bowl, whisk together egg yolks and ½ cup of granulated sugar until pale and slightly thickened.
- In a small saucepan, combine the egg yolk mixture, remaining ½ cup sugar, and 1 cup orange juice.
- Cook over medium-low heat, stirring constantly, for 10-12 minutes or until the mixture thickens and reaches 170°F (77°C) on a candy thermometer.
- Remove from heat and set aside.
- In a small bowl, sprinkle gelatin over the remaining ¼ cup orange juice. Let stand for 1 minute to soften.
- Stir the gelatin mixture until completely dissolved.
- Add the gelatin mixture, orange zest, and lemon zest to the cooked egg yolk mixture. Stir until well combined.
- Refrigerate until the mixture is thick enough to hold its shape, about 2-3 hours, or until it reaches the consistency of unbeaten egg whites.
- In a large bowl, beat 1 cup of heavy whipping cream, ½ cup powdered sugar, and a pinch of salt with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the chilled egg yolk mixture.
- Fold in the shredded coconut and orange sections.
- Pour the mixture into the prepared pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, beat the remaining 1 cup of heavy whipping cream with 3 tablespoons of powdered sugar until soft peaks form.
- Spread half of the whipped cream over the top of the pie. Pipe or dollop the remaining whipped cream around the edge of the pie.
- Garnish with extra orange segments (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
171g
Fat
116g
Carbs
20g
