There’s something magical about blood oranges. With their jewel-like crimson flesh and sweet yet tangy flavor, they add a touch of elegance to any dish. And when it comes to dessert, they truly steal the show. This Blood Orange Pie combines the citrusy zing of blood oranges with a creamy filling for a dessert that’s bright, refreshing, and simply irresistible. Whether you’re looking for a unique dessert for your next gathering or just want to celebrate the beauty of blood orange season, this pie is the perfect choice.
Ingredients
For the Crust:
- 1 ½ cups crushed graham crackers (about 10–12 crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 cup freshly squeezed blood orange juice (about 4–5 blood oranges)
- 1 tablespoon blood orange zest
- 1 can (14 ounces) sweetened condensed milk
- 3 large egg yolks
- ¼ teaspoon salt
For Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Blood orange slices or zest for garnish (optional)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Combine the crushed graham crackers and granulated sugar in a mixing bowl. Pour the melted butter over them and stir until the mixture is evenly coated.
- Press the crumb mixture into a 9-inch pie pan, spreading it evenly across the bottom and up the sides. Use the bottom of a small measuring cup to press it down firmly.
- Bake the crust for 8–10 minutes, or until lightly golden. Remove and allow it to cool completely while you make the filling.
Step 2: Make the Blood Orange Filling
- Whisk the blood orange juice, zest, sweetened condensed milk, egg yolks, and salt in a large bowl until smooth and well combined.
- Pour the filling into the cooled crust and spread it evenly.
Step 3: Bake the Pie
- Place the pie in the preheated oven and bake for 15–18 minutes, or until the filling is set but still slightly jiggly in the center.
- Once baked, remove the pie from the oven and allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours or overnight.
Step 4: Whip the Cream Topping
- Just before serving, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl with a hand or stand mixer until soft peaks form.
- Spread or pipe the whipped cream on top of the chilled pie. Garnish with blood orange slices, zest, or even a sprinkle of crushed graham crackers if desired.
How to Serve and Store Your Pie
Serve the Blood Orange Pie sliced into wedges. Its bright, tangy flavor pairs wonderfully with a hot cup of tea, coffee, or even a refreshing glass of sparkling water. This pie is best enjoyed chilled, making it ideal for sunny afternoons or after a hearty dinner.
If you have leftovers (lucky you!), store them covered in the refrigerator for up to 3 days. The whipped cream topping holds up well, but for the freshest presentation, you can whip it right before serving.
Tips for the Best Blood Orange Pie
- Choose Quality Oranges: Blood oranges vary slightly in sweetness and color. Look for ones that feel heavy for their size and have vibrant, smooth skin.
- Don’t Overbake: The filling should be set but still have a slight wobble in the center when you remove it from the oven. It will firm up as it cools.
- Room Temperature Eggs: Using room temperature egg yolks helps the filling mix smoothly and bake evenly.
Creative Variations
- Chocolate Blood Orange Pie: Add a layer of melted dark chocolate over the graham cracker crust before adding the filling for a luxurious twist.
- Gingersnap Crust: Swap out the graham crackers for crushed gingersnap cookies for a spiced, aromatic kick.
- Citrus Medley Pie: Can’t find enough blood oranges? Mix in some Cara Cara oranges or even grapefruits for a unique flavor combination.
This Blood Orange Pie is a dessert that feels like a little slice of sunshine. Its balance of tartness and sweetness, along with its creamy texture, makes it a showstopper for any occasion. Try it today and savor the magic of blood oranges—one slice at a time!
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