You can sprinkle on ground nuts or coconut to the meringue before baking to add extra flavor and eye appeal. Or, you could even add some finely chopped mint to the meringue as well for an extra burst of flavor. ****Mint always pairs amazingly well with citrus.
Yield: 1- 9 inch deep pie
Prep time: Total of 30-40 min
Blood Orange Curd:
6 T. unsalted butter (room temp.)
3/4 c. sugar
8 egg yolks
1/8 t. salt
zest of 4 Blood oranges
juice of 4 Blood oranges (about 3/4 cup) **strain the juice prior to adding to the butter and egg mixture.
1) Make this the night before, or 4-6 hours before assembling the pie.
In a saucepan, add the butter, zest, salt, and sugar, and whisk together well- until nice and creamy smooth. Add the egg yolks a couple at a time, whisking together well. Lastly, whisk in the juice.
2) Place the saucepan on a medium heat, and whisk almost constantly- as you don't want to scramble the eggs, or scald the bottom of the pan! When the mixture begins to bubble vigorously, turn the heat down a bit, and set a timer for 4-5 minutes. Continue whisking the mixture until your timer goes off. The curd should be slightly thicker than prior to cooking- but may not be as thick as a pudding. Remove from the heat, and pour into a glass pyrex bowl, and cover the top with plastic wrap. Using a sharp knife, make several slits in the plastic wrap to allow the mixture to cool efficiently. Place in the refrigerator overnight, or for 4-6 hours. (This will thicken as it cools!)
8 egg whites
1/4 t. cream of tartar
1 cup granulated sugar
1 t. pure vanilla extract
***Optional: Sprinkle of ground nuts, or shredded coconut
1) Preheat oven to 275F. Liberally spray a 9in. deep ceramic or glass pie dish with coconut oil or cooking spray.
2) In a medium mixing bowl, (or standing mixer), beat egg whites on medium speed until foamy. Add the cream of tartar and increase speed to high. Begin to add the sugar a couple tablespoons at a time. Beat on high speed until stiff peaks form, (about 2-3 minutes.) Meringue should be a brilliant white, and have a shine to it.
Using a rubber spatula, spoon the the meringue into the prepared pie dish, and spread as evenly as possible- leaving a bit of a "well" in the center of the pie. (Refer to the pic below, but note that the well should be a bit more shallow than mine was. You don't want the meringue layer to be too thin on the bottom, because it will make serving the pie more messy and difficult!)
3) If you wish to have nuts or coconut on your meringue, sprinkle over at this time. Bake meringue for about
1 hour at 275F. (Meringue should be very puffy, and a toasted color. The cracking is completely normal!) Remove from oven, and allow to cool completely.
1 pint of heavy whipping cream
3 T. of granulated sugar
***Optional: about 1 t. finely chopped fresh mint.
Garnish: Fresh mint leaves, ground nuts, coconut, fresh segmented blood oranges, zest or rind
1) In a cold mixing bowl, beat the heavy cream on medium speed until frothy, then slowly begin adding the sugar in stages, and increase speed to high. Beat the cream until medium peaks form.
Gently fold in the chilled blood orange curd to half of the whipped cream by hand. (Do not do this with a mixer! You don't want to lose the air in the cream, so it must be done carefully and slowly by hand- using a rubber spatula.)
2) Transfer the filling into the baked meringue, and spread evenly. Using the remaining whipped cream, spread over top of the filling. Garnish the pie at this time with fresh mint leaves, more ground nuts, coconut, orange segments, etc. Chill the pie for 2-3 hours prior to serving. When ready to serve, make sure to use a knife dipped in hot water (cleaned) prior to each cut for perfect clean slices.
Best consumed within 2-3 days of making, and keep refrigerated.