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 you like. 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 a total of four to six oranges depending on size. Ours we rather small this year so this recipe uses three in the filling, one in the topping, and the zest from one.
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
- 1 Tbsp of Cointreau or 1/4 tsp orange flavoring
- 1 blood orange peeled and diced
- Juice from one orange
- 1 tsp orange zest (or you can candy the peel)
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 divide in half. Work with one piece while the other is in the refrigerator. Roll out one portion on baking paper with another piece on top. Set the springform pan on top of the dough. Use a knife and slice the dough into a circle using the pan as a guide. This process helps the crust be even all around. Press it into the bottom of the pan.
- Step 8 Place the second piece of dough on the baking paper and another piece of paper on top. Roll it into a long rectangle for the sides of the pan. Press it in the pan two-thirds of the way up the pan. Use the end of a knife to make a scalloped edge around the side. Or pinch a pleat all the way around.
- Step 9 Filling:
- Step 10 Wash and slice the oranges into quarters. Remove the seeds.
- Step 11 Place the sliced oranges into a blender or food processor. SKIN AND ALL!
- Step 12 Add the juice from 2-3 oranges to make 1/4 cup of juice.
- Step 13 Add the remaining ingredients for the filling to the blender or food processor.
- Step 14 Blend on low while pressing the crust into the springform pan—about 5 minutes. The Monkfruit and raw sugar need time to dissolve, so the longer you blend, the better.
- Step 15 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 16 Topping:
- Step 17 Place the diced orange and some juice from one orange in a small bowl. Add the Cointreau or 1/4 tsp orange flavoring and the zest or candied rind. Let it sit for an hour at room temperature.
- Step 18 Add a dollop of whipped cream and a spoonful of the marinaded oranges over the top of 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.