Orange Pie Recipe

Prepare dairy and aromatics

In a medium saucepan, combine the whole milk, heavy cream, and orange zest. If using a vanilla bean, split it lengthwise and scrape the seeds into the milk, then add the pod. Warm the mixture over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat and let infuse 10–15 minutes off the heat to concentrate the orange-vanilla flavor.

Mix eggs and dry ingredients

While the milk infuses, whisk together the egg yolks, granulated sugar, cornstarch, and fine salt in a medium bowl until pale and slightly thickened. If using vanilla extract instead of a bean, add 1 tsp of extract to this mixture.

Temper eggs and cook

Remove the vanilla bean pod (if used). Reheat the milk mixture until hot but not boiling. Slowly ladle about 1/3 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Continue adding hot milk in a steady stream, whisking, until about half of the milk is incorporated. Pour the tempered egg mixture back into the saucepan with the remaining milk and return to medium-low heat.

Thicken the pastry cream

Cook the mixture, whisking constantly and scraping the bottom, until it comes to a gentle boil and thickens to a custard that coats the back of a spoon (about 2–3 minutes). Once thickened, cook 30–60 seconds more while stirring to cook out any raw starch taste.

Finish and cool

Remove from heat and whisk in the unsalted butter until fully incorporated and the pastry cream is glossy and smooth. If you used vanilla bean, you have the vanilla flavor already; if using extract, stir in the remaining 1/2 tsp now. Transfer the crème pâtissière to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill in the refrigerator until cold, at least 2 hours (can be made a day ahead).

Bloom gelatin

Pour the cold water into a small bowl and sprinkle the powdered gelatin over the surface. Let it sit (bloom) for 5 minutes until the gelatin swells and becomes spongy.

Dissolve sugar and combine

In a small saucepan, combine the fresh orange juice, granulated sugar, and lemon juice. Warm gently over low heat, stirring just until the sugar dissolves and the mixture is hot but not boiling (about 3–4 minutes).

Add gelatin to juice

Remove the orange juice from heat and add the bloomed gelatin, stirring until the gelatin is completely dissolved and the mixture is smooth. Taste and adjust sweetness or acidity with a little more sugar or lemon juice if needed. Let the gel cool to room temperature (10–15 minutes), stirring occasionally so it doesn't set into a solid mass.

Set to a gel consistency

To achieve a spoonable gel rather than a firm jelly, cool the mixture until thickened but still pourable (about 20–30 minutes in the refrigerator, checking every 5–10 minutes). If it firms too much, stir gently to loosen before using. The gel should be glossy and hold shape slightly when spooned.

Fill the pie shell

Remove the chilled crème pâtissière from the refrigerator and give it a quick whisk to smooth. Spoon or pipe the pastry cream into the pre-baked 9-inch pie shell, spreading evenly to the edges and smoothing the top with an offset spatula. Chill for 10 minutes to help the surface settle.

Top with orange gel

Once the orange gel has thickened to a spoonable consistency, spoon it gently over the surface of the pastry cream in an even layer (about 1/4–1/3 inch). Use the back of the spoon or an offset spatula to smooth the gel into a uniform layer without disturbing the cream beneath. Return the assembled pie to the refrigerator and chill at least 1 hour to set the gel and meld flavors.

Garnish and serve

Before serving, garnish the pie with thin orange slices or segments arranged concentrically, and dust lightly with confectioners' sugar if desired. Slice with a sharp knife warmed briefly under hot water and dried for cleaner cuts. Serve chilled. The pie can be made up to 24 hours ahead; keep refrigerated.