Ingredients
9-inch graham cracker crust, either pre-baked or purchased
2/3 cup strained sour orange juice, or ⅓ cup each of orange and lemon juice
1 tablespoon orange zest
14-ounce can of condensed milk
4 egg yolks
1 ½ cups heavy whipping cream
2 tablespoons confectioner’s sugar
Instructions
1. Preheat the oven to 350° F.
2. With an electric mixer, beat the egg yolks and zest for two minutes. Then, add the condensed milk in three parts, beating for a minute between each addition.
3. Add the sour orange juice, and, using a rubber spatula, blend the mixture until just combined.
4. Pour the filling into the prepared crust, and bake for 15 minutes, or until the pie’s center is set and no longer jiggly. Remove the pie from the oven, and allow to cool completely.
5. Once the pie is cool, make the whipped cream, beating it with an electric mixer until stiff peaks form, adding in the powdered sugar in the last few moments of mixing. Once the sugar has been incorporated, use the cream to top the pie.
6. Chill the pie thoroughly before eating, or, to enjoy it Lakeport-style, freeze it solid before slicing.
