Orange Creme Pie - Paj med apelsinkräm

ORANGE CREME PIE

Paj med apelsinkräm

Serves 4 to 6

Pie crust:

1.2 cup flour

3½ oz butter or margarine,

straight from the fridge

1 egg

Filling:

0.4 cup fresh orange juice

5 egg yolks

0.4 cup sugar

0.6 cup creme fraiche

Decoration:

1 can mandarine wedges, 

approx 10.6 oz

For serving:

0.4 cup creme fraiche

0.4 cup heavy cream

Preheat oven to 437F.

Cut the butter in pieces and crumble it in the flour to a grainy mixture. Add the egg and work to a dough. Flatten it out in a greased and floured pie pan, diameter approx 8 inches. Prick the bottom with a fork and leave the pie crust for about 30 minutes. Then bake for about 15 minutes.

Mix the orange juice and egg yolks and sugar in a saucepan. Thicken while beating. It curdles if it boils, so don't let it. Allow to cool slightly before blending in the creme fraiche. Spread out in the pre-baked pie crust and bake for another 8 minutes.

Decorate with drained mandarin wedges. Serve the pie as it is or with a mixture of whipped cream and creme fraiche.

Enjoy!

Bella