Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons orange zest
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups heavy cream
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons orange liqueur
- 2 tablespoons orange marmalade
- 1/4 teaspoon orange extract
Special Equipment Needed:
- 9-inch pie plate
- Whisk
- Electric mixer
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together graham cracker crumbs, melted butter, 1/4 cup sugar, and cinnamon. Press mixture into the bottom and up the sides of a 9-inch pie plate.
3. Bake in preheated oven for 10 minutes. Allow to cool.
4. In a small bowl, mix together orange zest, orange juice, lemon juice, cornstarch, and cold water.
5. In a medium saucepan, heat cream, 1/2 cup sugar, vanilla extract, and salt over medium heat until mixture comes to a boil.
6. Slowly add cornstarch mixture to cream mixture, stirring constantly. Cook until mixture thickens, about 2 minutes.
7. Remove from heat and stir in orange liqueur, orange marmalade, and orange extract.
8. Pour mixture into cooled pie crust. Refrigerate until firm, at least 4 hours.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8
Nutritional Information (per serving):
Calories: 442
Fat: 24 g
Carbohydrates: 48 g
Protein: 4 g
Substitutions for Ingredients:
- Graham cracker crumbs can be substituted with crushed vanilla wafers or gingersnaps.
- Orange liqueur can be substituted with orange juice.
- Orange marmalade can be substituted with apricot jam.
Variations:
- To make a chocolate version of this pie, replace the graham cracker crumbs with chocolate cookie crumbs and add 1/4 cup cocoa powder to the cream mixture.
- To make a raspberry version of this pie, replace the orange liqueur with raspberry liqueur and the orange marmalade with raspberry jam.
Tips and Tricks:
- Be sure to whisk the cornstarch mixture into the cream mixture slowly to avoid lumps.
- To make the pie easier to cut, dip a sharp knife into hot water before slicing.
Storage Instructions:
This pie should be stored in the refrigerator and will keep for up to 5 days.
Reheating Instructions:
This pie can be reheated in the microwave for 30 seconds or in the oven at 350 degrees F (175 degrees C) for 5 minutes.
Presentation Ideas:
- Serve the pie with a dollop of whipped cream and a sprinkle of orange zest.
- Garnish the pie with orange slices or fresh berries.
Garnishes:
- Orange zest
- Orange slices
- Fresh berries
Pairings:
- Coffee
- Tea
- Ice cream
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the pie is too runny, add more cornstarch to thicken the mixture.
- If the pie is too thick, add more orange juice or liqueur to thin the mixture.
Food Safety Advice:
This pie should be stored in the refrigerator and should be consumed within 5 days.
Food History:
Bavarian cream is a type of custard that originated in France in the 19th century. It is made with a combination of cream, eggs, sugar, and gelatin.
Flavor Profiles:
This pie has a sweet and tangy flavor from the orange juice, orange zest, and orange liqueur. The graham cracker crust adds a crunchy texture.
Serving Suggestions:
This pie is best served chilled and can be served as a dessert or snack.
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