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Orange Natilla Custard Pie

 Orange Natilla Custard Pie
After tasting natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange peel.
8 ServingsPrep: 30 min. + chilling Bake: 35 min. + chilling

Ingredients

  • 1 cup whole milk
  • 1 orange peel strip
  • 1 lemon peel strip
  • 1 whole star anise
  • CRUST:
  • 1-1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 7 tablespoons cold butter, cubed
  • 5 to 6 tablespoons cold water
  • FILLING:
  • 4 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • FINISHING:
  • 1 egg
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • Orange peel curls, optional

Directions

  • In a small saucepan, heat the milk, orange peel, lemon peel and star

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Orange Natilla Custard Pie (continued)

Directions (continued)

  • anise until bubbles form around sides of pan, stirring occasionally.
  • Remove from the heat. Cool. Cover and steep overnight in the
  • refrigerator.
  • In a large bowl, combine flour and salt; cut in butter until crumbly.
  • Gradually add water, tossing with a fork until dough forms a ball.
  • Wrap in plastic wrap. Refrigerate for 1 hour or until easy to
  • handle.
  • Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate.
  • Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • Line unpricked pastry with a double thickness of heavy-duty foil.
  • Fill with dried beans, uncooked rice or pie weights. Bake at
  • 450° for 12 minutes. Remove foil and weights; bake 5 minutes
  • longer or until golden brown. Cool on a wire rack.
  • Strain milk mixture, discarding peels and star anise. In a blender,
  • combine the eggs, condensed milk, strained milk, sugar, orange
  • juice, cinnamon and vanilla; cover and process until smooth. Pour
  • into crust.
  • In a small bowl, whisk egg and water; brush over pastry edges. Bake
  • at 400° for 15 minutes. Reduce heat to 350°; sprinkle with
  • sugar. Bake for 18-22 minutes or until center is almost set. (Pie
  • surface will still jiggle. Custard will set upon cooling.) Cool on a
  • wire rack for 1 hour.
  • Cover and refrigerate until chilled. Sprinkle with cinnamon just
  • before serving. Garnish with orange peel curls if desired.
  • Refrigerate leftovers. Yield: 8 servings.