Orange Cream Pie


A take on the nostalgic ice pop flavor, this sweet-tangy pie will bring back childhood memories with every bite.

Orange Cream Pie
Makes 1 (8-inch) pie
  • 1½ cups pretzel crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 5 large egg yolks
  • ½ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • Whipped topping, to serve
  • Garnish: orange zest, crushed pretzels
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together pretzel crumbs, melted butter, and sugar until well combined. Using the back of measuring cup, firmly press mixture into bottom and up sides of an 8-inch cast-iron skillet.
  3. Bake until crust is just starting to brown, 10 to 12 minutes. Let crust cool completely on a wire rack. Leave oven on.
  4. In a large bowl, whisk together condensed milk, egg yolks, orange juice, and lemon juice until smooth. Pour filling into prepared crust.
  5. Bake until center of pie is set, about 20 minutes. Let cool completely on a wire rack. Loosely cover, and refrigerate until cold, at least 4 hours or up to overnight.
  6. Spread whipped topping onto pie just before serving. Garnish with orange zest and pretzels, if desired.