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Orange Pie With Pistachio Crust

Author/Submitted by: (Deborah S. Rech), "Lloyd A. Carver" <> on Jan 5, 1996
Servings: 8
Categories: Crust-Pie / Desserts / Pies & Pastries

2  cups  pistachio nuts, unsalted, finely ground
3/4  cup  brown sugar
1/2  cup  flour
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, flour 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.

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