This recipe is very similar to my Lemon Drops and Orange Dreamsicle Pie. It’s the easiest thing you will ever make and the lowest calories. But “who would have thunk it.” In Germany, it is blood orange season. I’ve been making all kinds of treats- from the juice to the rind. You can eat this fantastic dessert warm or chilled. Either way, it is delicious, and with a dollop of Coconut Whipped Cream, you’ve got a gourmet dessert. Check out this easy Blood Orange Ginger Marmalade. You can add a spoonful on top of your whipped cream to give it an extra punch of yum.
I used Monkfruit sugar in this recipe, but you can use any sweetener. So add a bit more if using regular or raw sugar. I always use a third less Monkfruit sugar since it is rather sweet. You will need 2-3 oranges, one in the topping, and the zest and juice from one.
If you plan on making the Coconut Whipped Cream, make it first and set it in the fridge. When ready, add the ingredients below to the prepared Whipped Cream.
Blood Orange Cream Pie
Ingredients
- Crust:
- 1 1/2 cups mixed unsalted nuts
- 1 Tbps monk fruit sugar
- 1 tsp zest from the blood orange
- 6 Tbsp cold butter
- Dash of nutmeg
- Filling:
- 2 Medium-size blood oranges
- 1/4 cup blood orange juice
- 1/4 cup coconut cream milk
- 2/3 cup Monkfruit (or 3/4-1 cup your choice)
- 5 Eggs
- 1/2 cup of melted, cooled ghee or butter
- Pinch of salt
- 1 Tbsp Cointreau (optional)
- Topping:
- Coconut Whipped Cream
- See link above for making Coconut Whipped Cream
- Add to the prepared Coconut Whipped cream 1 Tbsp of Cointreau or one tablespoon of orange juice
- 1 tsp orange zest
Directions
- Step 1 Crust:
- Step 2 Prepare an 8″ springform pan by greasing with butter and set aside. Turn the oven to 350 degrees.
- Step 3 Slice the cold butter into spoon half-inch pieces.
- Step 4 In a food processor, blend all the ingredients for the crust, adding the cold butter pieces one at a time.
- Step 5 When all is incorporated, you should have a semi-stiff ball of dough.
- Step 6 Set in the fridge while you prepare the filling.
- Step 7 When ready, remove from fridge and roll out the dough and place a sheet of baking paper on top and underneath. Roll out to about a fourth-inch thin. Use the bottom of your springform pan to trace a circle with a knife and press it into the bottom of the pan. Use the scrapes to press up the sides of the pan.
- Step 8 Filling:
- Step 9 Wash and slice one orange into quarters. Remove the seeds.
- Step 10 Place the pieces into a blender or food processor. SKIN AND ALL!
- Step 11 Add the juice from the other orange reserving one tablespoon for the whipped cream topping.
- Step 12 Add the remaining ingredients for the filling to the blender or food processor.
- Step 13 Blend for about 5 minutes. The Monkfruit needs time to dissolve, so the longer you blend, the better.
- Step 14 Pour the filling into the crust and bake for 50 minutes. Check the pie by sliding a knife in the middle, and if it comes out, clean it is done. It will also jiggle a bit but will firm up as it rests. If the knife is not clean, continue cooking for another 5 to 10 minutes.
- Step 15 Topping:
- Step 16 Place a tablespoon of the reserved orange juice into the prepared Coconut Whipped Cream. Add the Cointreau or 1/4 tsp orange flavoring and the zest. Mix by hand until all the ingredients are incorporated into the Coconut Whipped Cream and place in the fridge until ready to serve. Be sure to let the cake rest for an hour at room temperature. You can serve it warm or place it in the fridge until ready to serve.
- Step 17 Add a dollop of Coconut Whipped Cream and a bit of orange zest or Blood Orange Ginger Marmalade over each serving.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.