BLOOD ORANGE PIE


Blood oranges are a little sweeter and more complex than regular oranges, with subtle berry-like notes mixed with their bright citrus flavor. Their gorgeous ruby-red color makes them especially fun to use in desserts.

This easy Blood Orange Pie combines fresh blood orange juice and zest with sweetened condensed milk for a smooth, creamy citrus filling. It’s similar to a classic citrus pie, but the blood oranges give it a flavor—and color—all its own.

Serve it chilled with a dollop of whipped cream, or add a drizzle of chocolate for a simple but beautiful dessert.


INGREDEINTS
  • 1 (9-inch) pie crust, pre-baked
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large egg yolks
  • 1/2 cup fresh blood orange juice (about 2–4 oranges)
  • 4 teaspoons blood orange zest

DIRECTIONS
  1. Prepare the crust. If using a refrigerated or frozen pie crust, bake according to the package directions until lightly golden. If using homemade crust, prepare and blind bake according to your recipe. Set aside to cool slightly. A graham cracker crust can also be used.
  2. Preheat the oven to 350°F.
  3. In a large mixing bowl, combine the blood orange zest, blood orange juice, and egg yolks.
  4. Add the sweetened condensed milk and beat until the filling is smooth and well combined.
  5. Pour the filling into the prepared pie crust.
  6. Bake for 12–15 minutes, or until the filling is set around the edges with a slight jiggle in the center.
  7. Remove from the oven and allow the pie to cool. Refrigerate for at least 1 hour, although several hours will give you a firmer, colder pie that's easier to slice.
  8. Serve chilled with sweetened whipped cream or a drizzle of chocolate, if desired.

Print Recipe


BLOOD ORANGE PIE

Yield: 8 Servings






Ingredients

  • 1 (9-inch) pie crust, pre-baked
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large egg yolks
  • 1/2 cup fresh blood orange juice (about 2–4 oranges)
  • 4 teaspoons blood orange zest

Instructions

  1. Prepare the crust. If using a refrigerated or frozen pie crust, bake according to the package directions until lightly golden. If using homemade crust, prepare and blind bake according to your recipe. Set aside to cool slightly. A graham cracker crust can also be used.
  2. Preheat the oven to 350°F.
  3. In a large mixing bowl, combine the blood orange zest, blood orange juice, and egg yolks.
  4. Add the sweetened condensed milk and beat until the filling is smooth and well combined.
  5. Pour the filling into the prepared pie crust.
  6. Bake for 12–15 minutes, or until the filling is set around the edges with a slight jiggle in the center.
  7. Remove from the oven and allow the pie to cool. Refrigerate for at least 1 hour, although several hours will give you a firmer, colder pie that's easier to slice.
  8. Serve chilled with sweetened whipped cream or a drizzle of chocolate, if desired.