No Bake Orange Lemon Pie
This simple no bake orange lemon pie is creamy and luscious. It’s a simple and easy recipe and you don’t need to put the oven on. Comes out creamy and dreamy with a wonderful bright fresh taste. Enjoy!
This dessert was one of my catering pies back when I lived in Atlanta Georgia.
It was frequently requested for dinner parties or as a second dessert for bridal and baby showers.
I still bring this along to potluck dinners and to friends’ houses for a light and luscious citrus dessert.
The texture is very silky and creamy so it tastes like there is heavy cream in it but, no cream in this pie!
I make this early in the morning and it’s ready to go for a lovely dessert later in the day.
It’s great pie anytime of year.
I really like that this pie is not overly sweet. We think it’s just perfect.
Even during the holidays when there’s so many heavier desserts served at family and holiday dinners and parties.
This is a fresh and lighter pie everyone seems to adore.
No Bake Orange Lemon Pie
Yields: 8 servings
Nutrition: calories 167.8, fat 4.1 g (Using the ingredients listed below)
What you’ll need to make this divine no bake orange lemon pie…
Ingredients:
- 2 cups 1 or 2% milk
- 2 egg whites or 1 egg and 1 egg white. Or, I use liquid egg whites for this recipe too. You would use a 1/4 cup of liquid egg whites in place of the fresh eggs.
- 3 tablespoons cornstarch
- 1/4 teaspoon fine sea or kosher salt
- 8 tablespoons superfine sugar — if you don’t have superfine, regular granulated sugar will be fine to use. Also, you can use a no calorie sweetener of choice for a sugar free version ( You can test for sweetness after the pudding is cooked. If needed add another tablespoon of sugar at a time.
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 3 tablespoons fresh orange juice
- 1 tablespoon + 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 graham cracker crust, I like to use the readymade graham cracker crust. For the photo, I showed a crust in a glass pie dish
- Redi whip or any light aerosol whipped topping — optional for decoration
Here’s how to make this delicious no bake pie…
Directions:
- In a medium saucepan, combine the milk, Egg Beaters, cornstarch, and salt. Whisk until the cornstarch has dissolved.
- Stir constantly over medium heat. You want the mixture to come to a quick boil and be thick. As soon as you see it boil. This should take about 5 minutes. Let boil for just a minute and keep stirring! Now, take off the heat.
- Keep stirring while you are adding the sugar, lemon and orange juice along with the zest of both fruits.
- When combined, stir in vanilla extract.
- Pour the mixture through a sieve into a clean bowl. Use a rubber spatula to get all the mixture through and into the bowl. Scrape the bottom of the sieve to get all the yummy filling. This is an important step to ensure there are no lumps in your filling. Place plastic or wax paper onto the surface and let sit to cool to room temperature.
- When cooled off, spoon filling into the crust. Chill in fridge for at least 2-3 hours.
- When ready to serve, sprinkle a little zest over the top of the pie and maybe on the plate too. Spray your whipped topping (optional).When serving a slice of pie on your plate, feel free to sprinkle the crumbs from the bottom of the pie on the top if desired for a nice presentation. Hope you enjoy this luscious pie like we do.
Check out these no bake desserts, they are so delicious too..
No Bake Scotcheroos Cheesecake Bars
Chilled Peanut Butter Chocolate Chip Pie
No Bake Orange Lemon Pie
This simple no bake orange lemon pie is creamy and luscious. It’s a simple and easy recipe and you don’t need to put the oven on. Comes out creamy and dreamy with a wonderful bright fresh taste. Enjoy!
Ingredients
- 2 cups 1 or 2% milk
- 3 tbsp cornstarch
- 2 large 2 large egg whites or 1 egg white and 1 whole egg. Or I like using Egg Beaters or any store brand. 1/4 cup of the liquid egg whites.
- 1/4 tsp fine sea or kosher salt
- 8 tbsp superfine sugar — if you don’t have superfine, regular granulated sugar will be fine to use. Also, you can use a no calorie sweetener of choice for a sugar free version
- 2 tsp orange zest
- 2 tsp lemon zest
- 3 tbsp fresh orange juice
- 1 tbsp plus 1 teaspoon fresh lemon juice
- 1 graham cracker crust, I like to use a readymade graham cracker crust for convenience. For the photo, I showed a crust in a glass pie dish.
- Redi whip or any light aerosol whipped topping — optional for decoration
- 1 tbsp each zest of the orange and lemon for decoration
Instructions
-
In a medium saucepan, combine the milk, Egg Beaters, cornstarch, and salt. Whisk until the cornstarch has dissolved. Stir constantly over medium heat. You want the mixture to come to a quick boil and be thick. As soon as you see it boil. This should take about 5 minutes. Let boil for just a minute and keep stirring! Now, take off the heat. Keep stirring while you are adding the sugar, lemon and orange juice along with the zest of both fruits. When combined, stir in vanilla extract. Pour the mixture through a sieve into a clean bowl. Use a rubber spatula to get all the mixture through and into the bowl. Scrape the bottom of the sieve to get all the yummy filling. This is an important step to ensure there are no lumps in your filling. Place plastic or wax paper onto the surface and let sit to cool to room temperature. When cooled off, spoon filling into the crust. Chill in fridge for at least 2-3 hours. When ready to serve, sprinkle a little zest over the top of the pie and maybe on the plate too. Spray your whipped topping (optional).When serving a slice of pie on your plate, feel free to sprinkle the crumbs from the bottom of the pie on the top if desired for a nice presentation. Hope you enjoy this luscious pie like we do.
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Bye for now…
