Orange-Custard Pie

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 4 eggs, lightly beaten
  • ¾ cup sugar
  • cups light cream, scalded
  • 2 teaspoons grated orange rind
  • 1⅔ cups orange juice
  • 2 or 3 oranges, sectioned
  • teaspoons cornstarch
  • 3 tablespoons Grand Marnier


  1. Preheat oven to hot (425°F.). Place the rack in the lower half of the oven.

  2. Line a nine-inch pie plate with the pastry. Brush the pastry with a little of the beaten eggs and chill.

  3. Mix remaining eggs with the sugar and cream. Add orange rind and one and one-third cups orange juice. Pour into the pastry-lined pie plate.

  4. Bake for about thirty-five minutes, until a knife inserted into the center comes out clean. Arrange orange sections over the baked custard.

  5. Mix remaining orange juice and the cornstarch. Cook, stirring, until thick. Add the liqueur and pour over oranges. Chill.

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