Orange Blossom Vanilla Brown Sugar Pie

Orange Blossom Vanilla Brown Sugar Pie

Orange blossom water offers light, floral flavor, while a crisp brûlée topping lends a crunchy texture to the custard filling in this elegant pie. Fore more pie recipes, look to our Artisan Pies & Tarts Special Issue

5.0 from 1 reviews
Orange Blossom Vanilla Brown Sugar Pie
Makes 1 (10-inch) pie
  • 2¾ cups (330 grams) crushed shortbread cookies
  • ½ cup (110 grams) firmly packed light brown sugar
  • 6 tablespoons (84 grams) unsalted butter, melted
  • 1 teaspoon orange zest
  • ⅛ teaspoon kosher salt
  • Orange Blossom Filling (recipe below)
  • 3 tablespoons (36 grams) granulated sugar
  • 3 tablespoons (36 grams) turbinado sugar
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together crushed cookies, brown sugar, melted butter, zest, and salt. Using a measuring cup, press mixture into bottom and up sides of a 10-inch pie plate.
  3. Bake until golden brown, about 15 minutes. Let cool completely on a wire rack.
  4. Pour Orange Blossom Filling into prepared crust. Refrigerate for at least 1 hour. In a small bowl, stir together granulated sugar and turbinado sugar. Sprinkle sugar mixture over filling. Use a kitchen torch to brûlée top.

5.0 from 1 reviews
Orange Blossom Filling
Makes 2½ cups
  • 1 cup (240 grams) whole milk
  • 1¾ cups (420 grams) heavy whipping cream, divided
  • ⅔ cup (147 grams) firmly packed light brown sugar, divided
  • ¼ teaspoon kosher salt
  • 4½ tablespoons (36 grams) cornstarch
  • 5 large egg yolks (93 grams)
  • 2 teaspoons (12 grams) vanilla bean paste, divided
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 tablespoon (13 grams) orange blossom water
  1. In a medium saucepan, bring milk, 1 cup (240 grams) cream, ⅓ cup (73.5 grams) brown sugar, and salt to a boil over medium heat.
  2. In a medium bowl, whisk together cornstarch, egg yolks, 1 teaspoon (6 grams) vanilla bean paste, and remaining ⅓ cup (73.5 grams) brown sugar. Whisking constantly, pour hot milk mixture into egg mixture. Return milk mixture to saucepan, and cook, stirring constantly, until a candy thermometer registers 180°F (82°C). Remove from heat, and whisk in butter and orange blossom water.
  3. Strain mixture over a rimmed baking sheet lined with plastic wrap. Press another piece of plastic wrap directly onto surface of pastry cream. Place baking pan on a wire rack, and let cool to room temperature.
  4. Transfer pastry cream to the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until smooth. Transfer to a large bowl. Clean bowl of stand mixer. Using the whisk attachment, beat remaining ¾ cup (180 grams) cream and remaining 1 teaspoon (6 grams) vanilla bean paste at high speed until soft peaks form. Fold whipped cream into pastry cream until combined and smooth. Use immediately.


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  1. This recipe is SOOO GOOD! It has a subtle citrus, the richness of the brown sugar and it’s creamy at the same time. Plus that little crunch of the brulee layer. Such a unique and delicious pie.


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