Orange Pie Bars are so fun to make because they are loaded with sweet citrus flavor and are the perfect make-ahead treat.
If you’re prepping a big dinner and want something sweet to finish off the night but don’t want to fuss around with it after the meal, these orange pie bars are the perfect addition to any chocolatey lineup.
They’re light and refreshing and perfect for all my fruity dessert loving people out there!
Personally I think they’re one of those desserts that feel kind fancy. They’re not an everyday run of the mill kind of dessert. Even though they feel kinda fancy, in actuality you can make them in just a few straightforward steps.
Ingredients for Orange Pie Bars
The Shortbread Crust
Unsalted Butter. You can also sub in vegan butter or refined coconut oil to make it dairy free if you prefer. Check out my favorite trick for How to Soften Butter!
Maple Syrup. It adds a delicious coziness to the flavor but you can also sub in honey or agave nectar if you prefer.
Vanilla Extract. Just a splash.
Almond Flour. I always go for blanched almond flour because it has a super fine texture compared to almond meal. Plus, it has more of a pastry color which makes for a gorgeous shortbread base.
Coconut Flour. This is going to give it a little extra shortbread texture.
Salt. To bring out the flavor!
The Orange Filling
- Oranges. We’re going to be using the orange zest and juice. These are orange pie bars, so of course we need some oranges!
- Lemons. Because we really want to bump up the citrus flavor we’re going to add some lemon juice to the mix.
- Maple Syrup. You can also sub in honey, agave nectar, or another sticky sweetener.
- Eggs. They really bind everything together so I wouldn’t recommend subbing anything else here. I don’t know how vegan eggs or an egg replacer would work so if you do any experimenting, be warned, and let me know how it goes!
- Vanilla Extract. For some more cozy pie flavors.
- Arrowroot. This is called arrowroot flour, arrowroot starch. It’s going to help hold together and bind the orange custard pie filling.
Can I Make these Orange Pie Bars Nut-Free?
Sure! All you have to do is sub out the almond flour in the crust. I think tigernut flour is a perfect 1:1 substitution and is technically nut-free. If you can’t do coconut flour either you can do all tigernut.
How to Make Orange Pie Bars
Step 1: Make the Crust
Preheat the oven to 350 degrees and line an 8×8 or 9×9 baking pan with parchment paper.
In a bowl, mix together the crust ingredients. Once a crumbly dough forms, dump into the lined pan and press into an even layer with your hands. Bake for 15 minutes.
Step 2: Make the Filling
While the crust is baking, add the eggs, orange juice, lemon juice, orange zest, maple syrup and vanilla to another bowl. Whisk until there are no streaks of egg white.
Add the arrowroot powder to the orange and egg mixture. Whisk until smooth.
Step 3: Bake
Once the crust is done baking, pour the liquid filling mixture onto the crust and put back into the oven for 23-25 more minutes.
Step 4: Chill
Once the bars are done baking, allow them to come to room temperature before cooling in the fridge for 1-4 hours (according to your preference). The longer you allow them to chill, the more set the orange custard will be.
Step 5: Serve & Enjoy!
Once chilled, sprinkle with powdered sugar and candied orange peel (if desired), slice and serve!
How to Store These Orange Pie Bars
These bars should be stored in the fridge in an airtight container. They are best if eaten within 5 days of baking.
Fun Topping Ideas for these Orange Pie Bars!
Meringue. I love this recipe for Italian meringue. Dollop it on top and spread it out into a luscious layer, or pipe it into cute little clouds in a fun pattern.
Sprinkles. I have these golden star sprinkles and I think a non-traditional sprinkle like that that could add a festive decoration would be gorgeous!
Beyond the Bar
I love how easy bars and squares are to make and grab when serving, but you can have fun with the form. You can use the same crust and filling recipe to make small tarts or a large pie.
- 1/2 cup melted unsalted butter
- 2 tbsp maple syrup, honey or agave nectar
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/3 cup coconut flour
- 1/4 tsp salt
- Zest from 2 oranges
- 1/2 cup freshly squeezed orange juice (from about 2 large oranges)
- 1/3 cup fresh lemon juice (roughly 2 lemons)
- 1/2 cup pure maple syrup, honey or agave nectar
- 4 large eggs
- 1 tsp vanilla
- 2 tbsp arrowroot
- Powdered sugar
- Candied orange slices or orange peel
- Preheat the oven to 350F and line an 8×8 or 9×9 baking pan with parchment paper.
- In a bowl, mix together the crust ingredients.
- Once a crumbly dough forms, dump into the pan and press into an even layer with your hands.
- Bake for 15 minutes.
- While the crust is baking, add the eggs, orange juice, lemon juice, orange zest, maple syrup and vanilla to another bowl. Whisk until there are no streaks of egg white.
- Add the arrowroot powder to the orange and egg mixture. Whisk until smooth.
- Once the crust is done baking, immediately add pour the liquid filling mixture onto the crust and put back into the oven for 23-25 more minutes.
- Once the bars are done baking, allow to come to room temperature before cooling in the fridge for 1-4 hours (according to your preference).
- Once chilled, sprinkle with powdered sugar and candied orange peel (if desired), slice and serve!
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.
**These bars should be stored in the fridge in an airtight container and consumed within 5 days!