Egg Pie

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Servings: 3 cups Difficulty: Advanced
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A rich, layered dessert featuring a buttery pecan crust, creamy citrus-cheese filling, and a glossy orange glaze.
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Egg Pie

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 3416.6

Description

This elegant Egg Pie is a show-stopping dessert that balances the tartness of fresh oranges and cranberries with the luxurious richness of cream cheese and white chocolate. The base is a crumbly, buttery crust infused with finely ground pecans, providing a delightful crunch. The filling is smooth and custard-like, set with eggs and brightened with citrus zest. Topped with a vibrant orange syrup and thin slices of fresh orange, it offers a beautiful presentation and complex flavor profile. It is perfect for holiday gatherings, dinner parties, or as a sophisticated finish to a special meal. Each bite delivers a harmonious blend of sweet, tart, and creamy textures.

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the flour, finely ground pecans, and 1/3 cup sugar.
  3. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Add the separated egg yolk and mix until the dough holds together when pressed.
  5. Press the dough evenly into the bottom and up the sides of a 9-inch pie plate.
  6. Bake the crust for 15 minutes, then remove and let cool slightly.
  7. In a saucepan, combine the cranberry sauce (or relish), 2 tablespoons sugar, cornstarch, lemon zest, lemon juice, fresh orange juice, and the piece of orange peel.
  8. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove the orange peel and set aside to cool.
  9. In a large bowl, beat the cream cheese and 2/3 cup sugar until smooth and creamy.
  10. Beat in the 4 whole eggs, one at a time, mixing well after each addition.
  11. Stir in the grated orange zest, cranberry liqueur, and the melted white chocolate.
  12. Fold the cooled cranberry mixture into the cream cheese mixture gently.
  13. Pour the filling into the pre-baked crust.
  14. Bake for 40-45 minutes, or until the center is just set but still slightly jiggly.
  15. Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  16. For the glaze, combine 4 cups water and 2 cups sugar in a saucepan.
  17. Bring to a boil, then simmer for 5 minutes to create a simple syrup. Let cool slightly.
  18. Arrange the paper-thin orange slices decoratively on top of the chilled pie.
  19. Brush or drizzle the warm sugar syrup over the orange slices and pie surface.
  20. Slice and serve chilled.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 3416.6kcal
% Daily Value *
Total Fat 149.6g231%
Saturated Fat 79.8g399%
Cholesterol 457.2mg153%
Sodium 681.9mg29%
Total Carbohydrate 494.2g165%
Dietary Fiber 17.6g71%
Sugars 374.1g
Protein 41.9g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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