Orange Blossom Pie

Orange Blossom Pie


"A delicious and refreshing dessert. Can also be made with mandarin oranges."


servings 360 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Beat the eggs until frothy. Combine eggs, sugar, orange juice, and rind in a saucepan. Cook over low heat, stirring constantly, until very thick. Remove from heat, and stir in butter. Chill completely.
  2. Whip the cream to soft peaks. Fold into chilled orange mixture.
  3. Arrange a layer of orange sections in chilled vanilla wafer crust. Spoon chilled orange mixture into crust, and top with additional orange sections. Chill until ready to serve.
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  1. 18 Ratings


I made a few small changes. I used mandarin oranges as suggested (large can), no zest and a graham cracker crust--it was what I had on hand. I also substituted 1 1/4 c. whipped cream for the 1 ...

This pie turned out creamy, light, and delicious with just a few changes I have listed below. When made correctly, the filling should be thick enough right away when you finish making it. I w...

Okay, I did not actually get to eat a piece of this pie, because I made it for a church function. BUT, I did taste the "meringue" with a mandarin orange........YUM!!! Wow, this pie does taste ...

Great summer dessert. Perfect for a pot luck dinner or barbeque bash. It's fresh, tangy and light and quite easy to make. I like it with Nilla Wafers but I prefer to use Pepperidge Farm Chessman...

I used a homemade cinnamon graham crust and a large, very WELL drained can of mandarin oranges instead of fresh. I didn't stick mine in the freezer. Mine went right into the fridge until dinner,...

I would give this 5 stars for taste, but like all the others, mine ended up a runny mess so I give it a 3 overall. I chilled this for 8 hours, then folded in the whipped cream and let it chill ...

We love this recipe! We have made it several times, word for word followng the recipe, and it always comes out great! The key to not getting a runny pie is DO NOT FREEZE! As I said, we have m...

I added 2 teaspoons of orange gelatin to pie filling to make sure it will not run. I blended filling after i added butter to it and it gave it smooth texture,before it was kind of grainy. I used...

I messed the topping up the first time. I didn't read the instructions properly and put the butter in the pan with the orange juice, sugar and eggs so had to start again as it didn't thicken pro...