Pie: Orange Pie with Pistachio Crust - dairy

Posted by : Lita Lotzkar


2 cups unsalted shelled pistachio nuts, finely ground
3/4 cup brown sugar
1/2 cup matzo cake flour (finely ground)
2 tablespoons butter, softened
2 cups fresh orange juice
3 cups sweetened condensed milk
4 large egg yolks
2 tablespoons orange zest


Preheat oven to 400 degrees F.

To make the crust, combine the ground nuts, sugar, matzo 
cake meal 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.

 (Deborah S. Rech)

Return to RFCJ Archive Page