Cutie Pie
Print Recipe
5 from 2 votes

Cutie Pie

Cutie pies are small, orange custard pies with gingersnap crusts, topped with candied cuties! If you've never tried an orange-flavored pie, you're missing out.
Prep Time10 mins
Cook Time20 mins
Cool3 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: clementine pie, cutie pie
Servings: 6 servings
Calories: 497kcal


Gingersnap Crust Ingredients

  • 2 cups finely crushed gingersnap cookies
  • 6 tablespoons unsalted butter melted
  • 2 teaspoons brown sugar

Cutie Pie Ingredients

  • 6 egg yolks beaten
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons cutie zest zest from about 6 cuties
  • 2 cups orange juice You could try to use cutie juice, but using orange juice is much easier as cuties don't contain much juice.
  • candied cuties to decorate


Gingersnap Crust Instructions

  • Preheat oven to 350 F.
  • Spray three 5 inch pie pans with a non-stick cooking spray.
  • Mix all crust ingredients in a small bowl. The mixture will look like damp sand.
  • Divide crust evenly between the three prepared pans and press the crust into the bottoms and up the sides of the pans.
  • Place the pie pans on a cookie sheet and bake for ten minutes.

Cutie Pie Instructions

  • Preheat oven to 400 F.
  • In a medium-sized mixing bowl, beat the egg yolks and sugar until thick.
  • Mix in the flour, butter, cutie zest. and juice until thoroughly combined.
  • Pour into prepared pie pans, distributing evenly between the three pans.
  • Bake pies for 10 minutes.
  • Lower oven temperature to 350 F and bake for another 25 minutes or until custard is set, but still a little bit jiggly.
  • Cool for at least three hours.
  • Top with candied orange slices.
  • Slice or dig right into the pie with your cutie pie!


Yield: 3 5-inch pies


Calories: 497kcal | Carbohydrates: 66g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 235mg | Sodium: 200mg | Potassium: 315mg | Fiber: 1g | Sugar: 38g | Vitamin A: 18% | Vitamin C: 53.4% | Calcium: 6.8% | Iron: 18.4%