When you think of pie and Florida, you probably immediately think of Key Lime, but that’s not the only pie they lay claim to. The state is also the largest producer of sour oranges and has used the unique citrus to make a cool and creamy pie with a signature tang that’s darn near irresistible. While sour oranges are hard to find outside of Florida (and other tropical locales), you can recreate it yourself by combining a couple of other citrus fruits. (And you’ll be so glad you did!
For the crust:
5 oz plain animal crackers
3 tablespoons granulated sugar
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
For the filling:
5 egg yolks
2 medium oranges
2 medium lemons
1/2 cup granulated sugar
2 tablespoons heavy cream
1 (14 oz) can sweetened condensed milk
Preheat oven to 350°F.
In the bowl of a food processor, pulse the animal crackers, granulated sugar and salt into fine crumbs. Add butter and pulse until well combined.
Press mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a glass or measuring cup.
Bake until lightly golden, about 10 minutes. Set on a wire rack to cool while you make the filling:
Zest the orange and the lemon and set aside, keeping zests separate.
Juice both the lemon and the orange, again keeping juice separate. Set aside.
To a large bowl, add egg yolks, sugar, and 1 heaping teaspoon each of the lemon and orange zest. Beat with an electric mixer until pale and fluffy, about 5 minutes. Add condensed milk and cream and beat until thick, about 3 minutes.
Add 1/4 cup orange juice and 1/4 cup lemon juice and mix until combined.
Pour filling into crust and bake until jiggly but set, 14-16 minutes. Let cool on a wire rack 30 minutes before chilling in refrigerator until firm, at least 4 hours.
Top with whipped cream and serve.