These Mini Orange Pies are a delicious homemade dessert featuring a buttery cookie crust filled with a creamy, citrusy orange filling. This easy, from-scratch recipe is the perfect bite-size treat for parties, holidays, or anytime you want a fresh, flavorful dessert that looks impressive but is simple to make.
These Mini Orange Pies are an easy, homemade dessert that feels a little extra special. This simple, from-scratch recipe combines a buttery cookie crust with a creamy citrus filling for the perfect balance of sweet and tangy flavor. They’re bite-sized, delicious, and just the kind of treat that disappears fast.
These mini pies are one of my favorite desserts for parties, holidays, or anytime you want something fun and family-friendly. The bright, fresh orange taste makes them feel light and refreshing, while the rich filling gives them that classic, bakery-style texture. They’re the perfect mix of traditional flavor and modern, gourmet presentation.
What makes this recipe even better is how quick and easy it is to make. You don’t need anything fancy, just a few simple ingredients and a mini muffin pan. Whether you’re serving them at a dinner party or just want a sweet everyday dessert, these tasty little pies are guaranteed to impress.
What I Love About This Recipe
- These Mini Orange Pies are one of those desserts that feel both fun and a little gourmet at the same time. The buttery cookie crust paired with the smooth, tangy orange filling creates an amazing balance of flavor and texture.
- I love how these are perfectly portioned, making them great for parties, holidays, or family-friendly desserts. The perfect finger food dessert.
- They’re easy to make, quick to bake, and always a crowd favorite. Plus, anything mini just feels a little more special!
Equipment You May Need
- Mini Muffin Pan – Perfect for creating bite-sized pies.
- Electric Hand Mixer – Helps cream the butter and sugar smoothly.
- Mixing Bowls – Used for preparing the crust and filling separately.
- Whisk – Ensures a smooth, lump-free filling.
- Butter Knife – Helps remove pies cleanly from the pan.
(Full printable recipe card is at bottom of post.)
Mini Orange Pies Ingredients
For the Cookie Crust
- Unsalted Butter – Creates a rich, tender, melt-in-your-mouth cookie base.
- Powdered Sugar – Adds sweetness and helps keep the crust soft and delicate.
- All-Purpose Flour – Gives structure while keeping the crust light.
- Salt – Balances the sweetness and enhances flavor.
For the Orange Filling
- Vanilla Extract – Rounds out the flavor and adds depth.
- Sweetened Condensed Milk – Creates a creamy, smooth, and slightly sweet filling.
- Fresh Orange Juice – Adds bright, fresh citrus flavor.
- Orange Zest – Boosts the natural orange flavor for a more intense taste.
- Egg Yolks – Helps thicken and set the filling.
- Orange Extract – Adds bold, concentrated citrus flavor.
How to Make Mini Orange Pies
Step One: Preheat the Oven
Preheat your oven to 325°F so it’s ready when the pies are assembled.
Step Two: Make the Cookie Crust
In a medium bowl, beat the softened butter with an electric mixer until smooth. Add the powdered sugar and beat until light and fluffy, about 2 minutes. Beat in the flour and salt just until combined.
Step Three: Make the Orange Filling
In another medium bowl, whisk together the sweetened condensed milk, fresh orange juice, orange zest, egg yolks, orange extract, and vanilla extract until smooth and fully blended.
Step Four: Form the Crusts
Press about a rounded teaspoon of cookie dough into each cup of an ungreased mini muffin pan. Press into the center and up the sides to form small crust cups. Spoon about 2 teaspoons of the orange filling into each crust, filling each about three-quarters full.
Step Five: Bake and Chill
Bake for 20 to 25 minutes, or until the filling is set and the crusts are lightly golden brown. Cool the pies slightly in the pan, then carefully remove them (use a butter knife if needed). Transfer to the refrigerator and chill for about 30 minutes, or until fully set.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Top with whipped cream or even orange whipped cream, and a sprinkle of orange zest for extra flavor. Or use a thawed whipped topping like Cool Whip.
- Serve chilled for the best texture and taste.
- Perfect for parties, holidays (like Thanksgiving or Christmas), or dessert trays.
- Add a dusting of powdered sugar for a simple, elegant finish.
Quick Tips for Best Results
- Don’t overmix the crust to keep it tender and soft.
- Press the dough evenly so the crusts bake uniformly.
- Chill before serving for the best texture.
- If the pies stick, gently loosen the edges with a knife.
- Mini muffin pans can vary slightly in size, so yields may vary.
Mini Orange Pies FAQ
How should I store the Mini Orange Pies?
Store in an airtight container in the refrigerator for up to 4 days.
Can I freeze the Mini Orange Pies?
Yes, freeze in a single layer, then transfer to a container. Thaw in the refrigerator before serving.
How long will the pies last?
Up to about 4 days in the fridge and for up to 2 months in the freezer.
Substitutions?
Fresh orange juice is better, but you could use bottled if in a pinch. You could also try different types of orange juice such as blood orange or mandarin orange, or try other citrus, such as lime, lemon, key lime, or grapefruit.
Can I use low-fat ingredients?
This recipe would be a tough one to make lower-fat.
What else can I add to this recipe?
You could add a little more vanilla extract to the filling for more of a creamsicle flavor or add a little almond extract for a unique flavor. You could add a meringue topping.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute and your favorite low-carb crust for a lower-carb option.
Gluten-Free -Try a gluten-free crust, or you can try using a 1:1 gluten-free baking flour blend. You could try a nut crust like an almond flour or pecan crust
Other Mini Dessert Recipes You May Enjoy
- Chocolate Fudgy Brownie Bites – Also made in a mini muffin pan.
- Mini Apple Walnut Pies – Another mini pie full of apple and walnuts.
- Mini Cannoli Dip Cups – The perfect party dessert served in little cups.
Hope you enjoy this homemade Mini Orange Pies recipe. Tell me in the comments if you made any changes!
If you’re a big orange fan, you may also like this Orange Smoothie!
Mini Orange Pies
Ingredients
Cookie Crust:
- ½ cup unsalted butter softened
- ½ cup powdered sugar
- 1 cup all-purpose flour
- ⅛ teaspoon salt
Filling:
- 10 Tablespoons sweetened condensed milk (10 Tablespoons = 1/2 cup + 2 Tablespoons)
- ¼ cup fresh orange juice (1 or 2 oranges)
- 2 tablespoons orange zest
- 2 large egg yolks
- ½ teaspoon orange extract
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 325˚F.
- In a medium bowl, beat the butter with an electric mixer on medium speed for about 10 seconds, or until smooth. Add the sugar, beating until well blended and light and fluffy, about 2 minutes. Beat in the flour and salt until just combined. Set aside.
- In another medium bowl, whisk together the milk, orange juice, zest, yolks, orange extract, and vanilla until well blended.
- Press a rounded teaspoon of cookie dough in about 20 cups of an ungreased 24-cup mini muffin pan. Press in the center to push the dough up the sides of each pan cup to form a little cookie cup. Spoon about 2 teaspoons of the filling into each cookie cup, or until each cup is about three-quarters full.
- Bake the mini pies for 20 to 25 minutes, or until filling is set and cookie crusts are golden brown. Cool slightly in pan, remove from pan (run a butter knife around edges if needed), then finish cooling in refrigerator for about 30 minutes, or until chilled.
Notes
- These tarts are delicious, but they’re even a little better with a little whipped cream and orange zest on top.
- Depending on the size of your mini muffin cups, you may get a few more or few less tarts. Some pans have larger cups than others.
- The orange extract gives a more intense orange flavor to the tart. If you can’t find it, you can substitute an equal amount of vanilla extract instead.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
