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Valencia Orange Sunset Pie
Valencia Orange Sunset Pie
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
200 minutes
Creamy orange pie with a vanilla wafer crust featuring sweet Valencia oranges instead of Key limes.
Ingredients:
  • 2 cups crushed vanilla wafers
  • 2 tablespoons white sugar
  • 5 tablespoons unsalted butter, melted
  • 5 large egg yolks, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 0.5 cup frozen pulp-free orange juice concentrate, thawed
  • 1 medium Valencia orange, zested and juiced
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Combine wafers, butter, and sugar in a bowl, mixing until fully incorporated. Firmly press the crust mixture onto the bottom and up the sides of a 9-inch glass pie plate.
  • Bake in the center of the preheated oven for about 10 minutes until golden brown. Then, cool on a wire rack while keeping the oven on.
  • In a large bowl, use a hand mixer to beat the egg yolks. Add condensed milk and mix until fully combined. Stir in orange juice concentrate until thickened. Add orange zest and juice. Pour the mixture into the cooled crust.
  • Bake the dish until the filling is firm to the touch with a slight jiggle in the center, approximately 13 minutes. Take it out of the oven and let it cool completely on a wire rack for about 30 minutes; the filling will firm up as it cools.
  • Refrigerate the mixture for a minimum of 2 hours until chilled before serving.

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