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    Orange and Spice Pie

    Source of Recipe


    List of Ingredients

    Orange and Spice Pie

    6 large eggs
    3/4 c. sugar
    2 Tbsp. grated orange zest
    1 Tbsp. ground ginger
    1/2 tsp. ground cardamom
    1 c. orange juice
    1/2 c. (1 stick) unsalted butter, cut into 8 pieces
    1 c. heavy cream, chilled
    1 prepared crumb crust of your choice


    Combine the eggs, sugar, orange zest, ginger, and cardamom in a heavy
    med-size saucepan and whisk the mixture until it is smooth. Add
    the orange juice and butter and cook the mixture over med heat,
    whisking constantly, until it is thickened, 7 to 9 min. Do not
    allow the mixture to come to a boil.

    Pour the orange curd through a fine mesh strainer into a glass bowl.
    Cover the surface with plastic wrap. Refrigerate the orange curd
    until it is cold and thick, at least 3 hrs and up to 3 days.

    In a med-size mixing bowl using an electric mixer, whip the heavy
    cream until soft peaks form. Gently fold the whipped cream into the
    orange curd and scrape the filling into the prepared pie shell.
    Cover the pie with plastic wrap and refrigerate it until the filling
    is completely set, at least 6 hrs and up to 1 day.




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