This recipe is taken from the 1982 Milk Calendar. Take your taste buds on a trip with with this tangy cream pie. It celebrates a new freshness in desserts.
- Prep: 15 min
- Cooking: 30 min
- Refrigeration: 4 h
- 1 9-inch (23 cm) prebaked pie shell
- 1 cup (250 mL) sugar
- 2 tbsp (30 mL) all-purpose flour
- 1/4 cup (60 mL) cornstarch
- 1/2 tsp (2 mL) salt
- 1 1/4 cups (310 mL) Milk
- 1/2 cup (125 mL) orange juice
- 2 eggs lightly beaten
- 1/2 tsp (2 mL) vanilla extract
- 1/4 tsp (1 mL) ground nutmeg
- 2 grapefruit
- 1 orange
- 2 tbsp (30 mL) brown sugar
In a medium saucepan mix sugar, flour, cornstarch and salt. Blend in milk and orange juice. Cook together over medium heat, stirring until mixture comes to a full boil. Remove from heat.
Stir a little hot mixture into beaten eggs, blend this into remaining hot mixture and cook over low heat for 2 min. Remove from heat; blend in vanilla extract and nutmeg. Cool for 10 min; pour into baked pie shell.
Peel and section grapefruit and orange. Arrange in pinwheel or other decorative pattern on top of pie filling. Sprinkle with brown sugar.
Cover pie crust edge with foil. Place under preheated broiler until sugar melts; remove foil. Cool at least 4 hours before serving.
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Top 5 Nutrients
|Calcium:||8 % / 84 mg|
|Vitamin C:||59 %|
|Vitamin B12:||17 %|