Preheat oven to 350 degrees.

In a medium saucepan, heat buttermilk and cream. Use a whisk to stir the combination repeatedly, and continue stirring until the edges begin to bubble and the milk is steaming. Do not allow it to boil. Remove from the burner and allow to cool.

In a large bowl, beat the eggs with an electric mixer until just combined. Add the sugar, flour, and salt, and then beat again until everything is combined.

Add the melted (and slightly cooled) butter and the orange juice into the bowl and beat one more time until just combined.

Add the vanilla and the orange zest into the bowl and hand mix.

Then, add the buttermilk mixture. Add about ¼ cup into the bowl at first, and hand mix together. This will bring up the temperature of the eggs so that they don’t scramble when combined with the hot cream. Add the cream into the mixing bowl, ¼ of the mixture at one time, mixing after each addition.

Place your desired 9” pie crust (I used store bought) on an open air cookie sheet. Pour the pie filling into the pie crust, then carry the cookie sheet and pie to the oven. This will catch any spills that the pie may have.

Place the cookie sheet with the pie on it in the oven and bake for about 60 minutes, until the edges are set, but the middle still jiggles a bit and a toothpick comes out clean.

Enjoy! Leave a comment on this post letting me know what you thought!