Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

This berry and citrus combination makes for an intense burst of flavor that dances on the taste buds. It's as wonderful to look at as it is to serve and eat.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
20 mins
total:
4 hrs 5 mins
Yield:
Serves 12 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool 30 minutes on a wire rack.

  • To prepare filling, combine milk and egg yolks in a medium bowl, stirring with a whisk. Combine 1/2 cup sugar and cornstarch in a medium saucepan over medium heat. Slowly pour milk mixture into sugar mixture, stirring with a whisk until mixture comes to a boil. Boil 1 to 2 minutes or until mixture thickens, stirring constantly. Remove from heat; stir in butter, orange rind, and vanilla. Pour filling into cooled crust. Cover surface of filling with plastic wrap. Chill at least 3 hours.

  • Uncover; top filling with strawberry slices. Chill until ready to serve.

Source

Gluten-Free Baking

Nutrition Facts

204 calories; fat 9.5g; saturated fat 4.9g; mono fat 2.4g; poly fat 0.6g; protein 3.4g; carbohydrates 30g; fiber 1.7g; cholesterol 83mg; iron 0.6mg; sodium 72mg; calcium 75mg.
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