Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup fresh cranberries
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork. Bake for 10-12 minutes or until lightly golden brown. Set aside to cool.
3. In a saucepan, combine the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Reduce the heat and let it simmer for 2-3 minutes.
5. In a separate bowl, whisk the egg yolks. Gradually add a ladleful of the hot milk mixture to the egg yolks, whisking constantly to temper them.
6. Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
7. Remove the saucepan from the heat and stir in the fresh orange juice and orange zest. Let it cool for 5-10 minutes.
8. In a food processor or blender, pulse the fresh cranberries until they are finely chopped. Fold the cranberries into the orange cream mixture.
9. Pour the orange-cranberry cream into the pre-baked pie crust. Smooth the top with a spatula.
10. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the pie.
11. Chill the pie in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 375°F
Refrigerator temperature: 40°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Total fat: 14g
Saturated fat: 6g
Cholesterol: 100mg
Sodium: 170mg
Total carbohydrates: 53g
Dietary fiber: 1g
Total sugars: 39g
Protein: 4g
Substitutions for ingredients:
- Instead of fresh cranberries, you can use frozen cranberries or dried cranberries.
- Instead of whole milk, you can use 2% milk or almond milk.
- Instead of a pre-made pie crust, you can make your own pie crust from scratch.
Variations:
- Instead of orange juice and zest, you can use lemon juice and zest for a lemon-cranberry sugar cream pie.
- Instead of cranberries, you can use raspberries or blueberries for a different flavor profile.
Tips and tricks:
- Make sure to temper the egg yolks properly to prevent them from curdling in the hot milk mixture.
- Use a spatula to smooth the top of the orange-cranberry cream filling before adding the whipped cream.
- Chill the pie for at least 2 hours before serving to allow the filling to set.
Storage instructions:
- Store the leftover pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- To reheat a slice of pie, place it in the microwave for 20-30 seconds or until warmed through.
- Alternatively, you can reheat the pie in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Garnish the pie with fresh cranberries, orange slices, or whipped cream.
- Serve the pie with a scoop of vanilla ice cream or a dollop of whipped cream.
Pairings:
- Serve the orange-cranberry sugar cream pie with a cup of hot tea or coffee.
- Pair the pie with a glass of sparkling wine or champagne for a special occasion.
Suggested side dishes:
- Serve the pie with a side of fresh fruit, such as sliced oranges or berries.
- Pair the pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the filling is too thick, add a splash of milk to thin it out.
- If the pie crust is overbrowning, cover the edges with aluminum foil to prevent them from burning.
Food safety advice:
- Make sure to use fresh eggs and milk to prevent foodborne illness.
- Store the leftover pie in the refrigerator to prevent bacterial growth.
Food history:
- Sugar cream pie is a traditional dessert from the Amish and Shaker communities in the United States.
- The addition of orange juice and cranberries adds a modern twist to this classic recipe.
Flavor profiles:
- The orange-cranberry sugar cream pie is sweet, tangy, and creamy.
- The orange juice and zest add a bright citrus flavor, while the cranberries add a tartness to balance the sweetness of the sugar cream filling.
Serving suggestions:
- Serve the orange-cranberry sugar cream pie as a dessert for Thanksgiving or Christmas dinner.
- Bring the pie to a potluck or party to share with friends and family.
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