Grandma’s Custard Pie with Orange Cream

This charming homemade pie brings together a tender orange-scented shortcrust pastry, a smooth custard filling made with milk and egg yolks, and a fresh burst of orange juice. The whole thing is finished with pine nuts, a light brushing of milk, and a dusting of powdered sugar for a simple but rather impressive finale.

It will appeal to anyone who enjoys traditional custard desserts but wants something a little fresher and more interesting.

What Is Grandma's Custard Pie with Orange Cream?

Grandma’s custard pie with orange cream is a traditional-style baked pastry filled with homemade citrus custard. The pastry is enriched with butter, egg, egg yolk, and orange zest, giving it a delicate sweetness and subtle citrus fragrance. The filling begins with milk gently infused with orange peel before being combined with whisked egg yolks, sugar, and cornstarch. Fresh orange juice is added towards the end, giving the custard its characteristic citrus flavour.

Pro Tips for the Best Grandma's Custard Pie

• Shortcrust pastry behaves much better when the butter remains cool while you work. If the dough becomes soft or sticky, pop it back into the refrigerator for a few minutes before rolling.
• When combining the egg yolks, sugar, and cornstarch, whisk until the mixture is smooth before adding the milk. This helps prevent lumps from forming in the custard.
• A hot filling can soften the pastry too quickly and make assembly more difficult. Allow the custard to cool until it has thickened and is manageable before spreading it into the crust.
• Press the upper and lower pastry layers together firmly with your fingers all around the pie. A well-sealed edge helps keep the custard where it belongs.

Frequently Asked Questions

Can I Use Another Citrus Fruit Instead of Orange?

You can experiment with other citrus fruits, although the flavour will naturally change. Lemon would create a sharper, more tangy custard, while mandarin could give you a sweeter and softer citrus character.

Why Does My Custard Have Lumps?

Lumps usually appear when the cornstarch has not been fully incorporated or when the mixture is heated too quickly. Keep whisking as the mixture cooks and thickens. Consistent stirring helps distribute the heat and prevents sections of the custard from becoming overly thick.

Why Does the Pie Need to Chill Before Baking?

The second chilling period helps the assembled pastry firm up before it goes into the oven. This is particularly useful because the filling adds moisture and weight to the pastry. Chilling also helps the pastry maintain its shape while baking.

How to Store Any Leftovers

Because the filling contains milk and eggs, leftovers should be refrigerated rather than left at room temperature. It is best enjoyed within a few days and add a fresh dusting of powdered sugar.

How to Make Grandma's Custard Pie with Orange Cream

Step 1

Step 1

Add the flour, sugar, butter, and salt to a bowl. Then mix in the orange zest, egg, and egg yolk. Wrap it in cling film and place it in the refrigerator for 30 minutes.

Add the flour, sugar, butter, and salt to a bowl. Then mix in the orange zest, egg, and egg yolk. Wrap it in cling film and place it in the refrigerator for 30 minutes.

Step 2

Step 2

Pour the milk into a saucepan and add the orange peel, then bring to a boil. Once it reaches a boil, remove the saucepan from the heat and set it aside.

Pour the milk into a saucepan and add the orange peel, then bring to a boil. Once it reaches a boil, remove the saucepan from the heat and set it aside.

Step 3

Step 3

Whisk egg yolks, sugar, and cornstarch in a bowl. Pour the milk into the mixture while whisking continuously.

Whisk egg yolks, sugar, and cornstarch in a bowl. Pour the milk into the mixture while whisking continuously.

Step 4

Step 4

Pour the mixture back into the saucepan. Remove the orange peel, then add the fresh orange juice and vanilla sugar. Place the saucepan back over the heat and stir continuously until the cream thickens.

Pour the mixture back into the saucepan. Remove the orange peel, then add the fresh orange juice and vanilla sugar. Place the saucepan back over the heat and stir continuously until the cream thickens.

Step 5

Step 5

Once the dough has chilled for 30 minutes, divide the pastry into two portions. Roll out the first portion and transfer it into a 20cm cake mold. Press the pastry across the base and up the sides of the mold and prick the bottom with a fork.

Once the dough has chilled for 30 minutes, divide the pastry into two portions. Roll out the first portion and transfer it into a 20cm cake mold. Press the pastry across the base and up the sides of the mold and prick the bottom with a fork.

Step 6

Step 6

Pour the cooled orange cream into the pastry shell and spread it.

Pour the cooled orange cream into the pastry shell and spread it.

Step 7

Step 7

Now roll out the second portion of pastry and place it over the custard. Press the top and bottom pastry layers together around the edges with your fingers and refrigerate for another 30 minutes.

Now roll out the second portion of pastry and place it over the custard. Press the top and bottom pastry layers together around the edges with your fingers and refrigerate for another 30 minutes.

Step 8

Step 8

Prick the top pastry layer with a fork, brush with milk, and scatter pine nuts over the top. Bake at 180°C/360°F for 40 minutes.

Prick the top pastry layer with a fork, brush with milk, and scatter pine nuts over the top. Bake at 180°C/360°F for 40 minutes.

Step 9

Step 9

Dust with powdered sugar, slice, and serve. Enjoy!

Dust with powdered sugar, slice, and serve. Enjoy!