PAULA DEEN’S BEST CAKES & PIES 861½ cups vanilla wafer crumbs
6 tablespoons unsalted butter, melted
1 (14-ounce) can sweetened
condensed milk
5 large egg yolks
1 teaspoon orange zest
½ cup fresh orange juice
¼ cup fresh lemon juice
Sweetened whipped cream
Garnish: orange slices, orange zest
- Preheat oven to 350°.
- In a medium bowl, stir together wafer
crumbs and melted butter. Firmly press
mixture into bottom and up sides of a 9-inch
pie plate.
Orange Cream Pie
Makes 1 (9-inch) pie- Bakinğ TiǙ -
To make sweetened whipped cream for the
topping, beat 1 cup cold heavy whipping cream
and 2 tablespoons confectioners’ sugar with
a mixer at medium speed until soft peaks form.
- Bake until golden brown, about 12 minutes.
Let cool completely on a wire rack. Leave
oven on. - In a large bowl, whisk together condensed
milk, egg yolks, orange zest and juice, and
lemon juice until smooth. Pour fi lling into
prepared crust. - Bake until center is set, 15 to 20 minutes.
Let cool to room temperature on a wire rack;
refrigerate until cold, about 3 hours. Top with
whipped cream just before serving. Garnish
with orange slices and zest, if desired.