2019-03-01_Cooking_with_Paula_Deen_Special_Issues

(Nancy Kaufman) #1
PAULA DEEN’S BEST CAKES & PIES 86

1½ 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



  1. Preheat oven to 350°.

  2. 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.



  1. Bake until golden brown, about 12 minutes.
    Let cool completely on a wire rack. Leave
    oven on.

  2. 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.

  3. 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.

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