Orange Sweet Potato Custard Pie Recipe
If you’re looking for a comforting dessert that feels both classic and refreshingly new, let me introduce you to Orange Sweet Potato Custard Pie. This recipe takes the creamy, warmly spiced goodness you love in a traditional sweet potato pie and brightens it with zesty orange. The result? A beautifully hued, silky pie that brings together the best of fall flavors and a burst of citrus sunshine. Whether you’re making it for a holiday table or a special weekend treat, this pie is sure to become a treasured favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this Orange Sweet Potato Custard Pie plays a starring role. From the sweet potatoes that provide natural richness and color, to the hint of orange that makes each bite sing, these are simple staples you likely already have, each bringing something essential to the pie’s texture, depth, and bright flavor.
- Unbaked pie crust: The flaky base that cradles the creamy filling and gives every slice structure.
- Mashed cooked sweet potatoes: These are the heart of the custard, lending sweetness, color, and a velvety texture.
- Granulated sugar: Sweetens the pie just enough to highlight the natural flavors of the sweet potatoes and citrus.
- Salt: A small amount that makes all the flavors pop and keeps things balanced.
- Ground cinnamon: Adds warmth and that unmistakable touch of spice we crave in a custard pie.
- Ground nutmeg: Lends a subtle nuttiness and depth to the filling.
- Large eggs: Essential for binding the custard and giving that perfectly set, silky texture.
- Evaporated milk: Contributes a rich, creamy base without weighing the pie down.
- Fresh orange juice: Brings bright citrus flavor that lifts and balances the sweetness.
- Orange zest: Packs an aromatic punch, infusing every bite with pure orange essence.
- Vanilla extract: Adds a layer of comfort and rounds out the pie’s flavor beautifully.
- Whipped cream & orange zest (for garnish): Optional, but highly recommended for a festive, creamy finish.
How to Make Orange Sweet Potato Custard Pie
Step 1: Prepare the Sweet Potatoes
Start by cooking your sweet potatoes until they’re fork-tender. You can either boil or roast them whole, then peel and mash until completely smooth. This step is crucial; a silky mash ensures your Orange Sweet Potato Custard Pie has the luscious, creamy texture that sets it apart.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, salt, cinnamon, and nutmeg. Mixing these first helps distribute the spices evenly, letting the flavors meld into every bite.
Step 3: Add the Eggs
Crack in the eggs and beat until the mixture is completely smooth. The eggs are what transform the filling into a true custard, so take a moment to ensure everything is well combined and silky.
Step 4: Incorporate the Dairy and Citrus
Stir in the evaporated milk, fresh orange juice, orange zest, and vanilla extract. This is when the magic happens! The filling will become pourable and fragrant, with the orange zest immediately brightening up the aroma and color.
Step 5: Fill the Crust
Pour the custard filling into your unbaked 9-inch pie crust. Gently smooth the top with a spatula to make sure it bakes evenly. If you want a rustic look, don’t worry about a perfectly flat surface.
Step 6: Bake to Perfection
Place the pie on the middle rack of your preheated 375°F oven. Bake for 45 to 50 minutes, or until the center is set and a knife inserted in the middle comes out clean. The filling will puff slightly and turn a gorgeous deep orange.
Step 7: Cool and Chill
Let your Orange Sweet Potato Custard Pie cool completely on a wire rack. Once cooled, chill it in the refrigerator for a few hours before serving. This allows the custard to firm up and makes slicing a dream.
How to Serve Orange Sweet Potato Custard Pie
Garnishes
For a showstopping finishing touch, top each slice with a generous dollop of whipped cream and a sprinkle of freshly grated orange zest. The cream adds a cloud-like contrast to the velvety custard, while the zest brings a pop of color and fragrance that hints at the citrus inside.
Side Dishes
This pie pairs beautifully with lighter accompaniments, like a crisp green salad with a citrus vinaigrette, or a side of fresh berries. If you’re serving it for the holidays, it also holds its own alongside classics like spiced nuts or roasted pears.
Creative Ways to Present
Try serving Orange Sweet Potato Custard Pie in individual tart shells for personal desserts, or cut the pie into petite squares for a dessert buffet. You can even drizzle each slice with a little honey or orange syrup for an extra-special presentation.
Make Ahead and Storage
Storing Leftovers
Once your pie is cooled and chilled, cover it loosely with plastic wrap or foil and store in the refrigerator. It will stay fresh for up to three days, making it a perfect make-ahead dessert for gatherings or weeknight treats.
Freezing
Orange Sweet Potato Custard Pie freezes surprisingly well. Simply wrap the fully cooled pie (or individual slices) tightly in plastic wrap and then in foil. Store in the freezer for up to one month. Thaw overnight in the refrigerator before serving for best results.
Reheating
If you prefer your pie slightly warm, reheat individual slices in the microwave for about 20 seconds, or warm the whole pie (unwrapped) in a 300°F oven for 10-15 minutes. Be careful not to overheat, as the custard can become grainy if too hot.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just be sure to drain and mash them thoroughly. The texture may be slightly softer, but the flavor will still shine in your Orange Sweet Potato Custard Pie.
Can I make the pie crust from scratch?
Of course! Homemade crust adds a lovely touch, but if you’re short on time, a quality store-bought crust works perfectly. The key is to keep the focus on the creamy, citrusy filling.
Is this pie gluten-free?
The filling itself is naturally gluten-free, so if you use a gluten-free pie crust, you’ll have a delicious gluten-free Orange Sweet Potato Custard Pie everyone can enjoy.
Can I substitute another citrus in place of orange?
Lemon or tangerine can work if you want a different twist, but orange really complements the sweet potato’s earthiness and gives this pie its signature brightness.
How do I know when the custard is set?
The best way is to insert a knife in the center of the pie; if it comes out clean and the filling no longer jiggles in the middle, your Orange Sweet Potato Custard Pie is ready.
Final Thoughts
This Orange Sweet Potato Custard Pie is the kind of dessert that inspires second helpings and recipe requests. It’s comforting, unique, and bursting with color and flavor. Give it a try and see for yourself why it’s become a personal favorite—you just might find it earns a permanent spot on your dessert table!
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Orange Sweet Potato Custard Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Orange Sweet Potato Custard Pie is a delightful twist on traditional sweet potato pie, blending the natural sweetness of mashed sweet potatoes with bright, fresh orange juice and zest. The creamy custard filling is perfectly spiced with cinnamon and nutmeg, baked in a flaky pie crust, making it an ideal dessert for holiday gatherings or any cozy occasion. Garnished with whipped cream and extra orange zest, this pie offers a refreshing citrus note balanced with classic Southern flavors.
Ingredients
Pie Base
- 1 9-inch unbaked pie crust
Filling
- 1 1/2 cups mashed cooked sweet potatoes (about 2 medium)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup evaporated milk
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Garnish (optional)
- Whipped cream
- Orange zest
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking the pie once the filling is prepared.
- Mix the dry ingredients: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, salt, ground cinnamon, and ground nutmeg. This layers the base flavors for the custard filling.
- Add the eggs: Crack in the eggs and beat the mixture thoroughly until it becomes smooth, ensuring the custard will have a consistent texture.
- Incorporate liquids: Stir in the evaporated milk, fresh orange juice, orange zest, and vanilla extract until the filling is fully combined and smooth. The orange flavor will brighten the sweetness of the pie.
- Fill the pie crust: Pour the prepared custard filling into the unbaked 9-inch pie crust. Use a spatula to smooth out the surface evenly, preparing it for baking.
- Bake the pie: Place the pie in the preheated oven and bake for 45 to 50 minutes. The pie is ready when the center is set and a knife inserted into the middle comes out clean.
- Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack. This step helps the custard to set properly.
- Chill before serving: For the best texture and flavor, refrigerate the pie for several hours or overnight before serving.
- Garnish and serve: Just before serving, top the pie with whipped cream and a sprinkle of extra orange zest if desired, adding a lovely creamy contrast and visual appeal.
Notes
- For a richer and creamier filling, you can substitute half-and-half or heavy cream in place of evaporated milk.
- This pie can be prepared a day in advance and kept refrigerated, which also enhances the flavors.
- Make sure the sweet potatoes are fully cooked and mashed smoothly for the best custard texture.
- Use fresh orange juice and zest to maximize the citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern-Inspired, American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
