Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

Blood Orange Meringue Pie

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One of my favorite things about winter is seasonal winter citrus fruits like Meyer Lemons, Ruby Grapefruits, and of course, Blood Oranges! This Blood Orange Meringue Pie is a fun winter twist on a classic Lemon Meringue. It is a little sweeter, less tart and well its a beautiful color for the season.

Using whole foods and simple ingredients, this delicious dessert will definitely wow your guests this holiday season, while providing a lighter version on your digestive system then many store bought pies. Since the most brightly colored foods are also the ones packed with the most powerful antioxidants, blood oranges are a powerhouse of nutrition. At only 70 calories per fruit, they are a great source of vitamin C, zinc, fiber and potassium to just name a few nutritional benefits.

If you are looking for a new holiday dessert for your celebrations this year or just want a fun way of enjoying the blood orange season this dessert is definitely one to try! Grab the recipe below, leave me a comment or post a picture on social media of your pie and tag #rejoicenutritionwellness so I can see your beautiful creation.

In great health,

Jo

P.S. If you are wondering that the best way to store your pie crust? Check out this article from Bella Cupcake Couture. 

Blood Orange Meringue Pie

A sweeter version that the classic lemon meringue pie, this winter blood orange pie is as delicious as it is beautiful. A perfect holiday or winter dessert to wow your guests.
Cook Time 20 mins
Total Time 24 mins
Servings 8 serving

Ingredients
  

Pie Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup coconut sugar
  • 1/4 tsp pink Himalayan salt
  • 1/3 cup grass-fed unsalted butter or ghee
  • 1/2 cup unsweetened shredded coconut

Filling

  • 5 tbsp grass-fed butter or ghee chilled and cut into cubes
  • 4 large organic egg yolks
  • 1 cup coconut sugar
  • 1/3 cup arrowroot powder
  • 1/4 tsp pink Himalayan salt
  • 2 tbsp blood orange zest
  • 1/2 cup blood orange juice freshly squeezed

Meringue

  • 4 large organic egg whites
  • 1 tsp vanilla bean powder or bean flesh vanilla extract can work too
  • 1/8 tsp cream of tartar or irish moss
  • pinch pink Himalayan salt
  • 1/4 cup coconut sugar
  • 2 tbsp blood orange juice freshly squeezed

Instructions
 

Pie Crust

  • Preheat oven to 400 degrees F. Grease a 9-inch pie dish and set aside. Combine all dry ingredients in a large bowl. Melt the butter or ghee and add to the dry mixture and pulse until combined and mixtures look like wet sand. Press into the bottom and sides of the prepared p" pie plate. Bake the crust until set, about 8 minutes or until lightly browned. Transfer to a rack and let cool completely.

Filling

  • Place the butter in a medium bowl. Set the bowl in a larger bowl filled with ice water. Place a fine-mesh sieve over the bowl with butter. Set aside. In another small bowl, whisk the egg yolks. Reduce heat to medium-low, cook mixture, stirring constantly, until mixture is bubbling and thickens about two minutes. Immediately pour the custard over the prepared fine sieve. Press through the sieve into the bowl with butter. Stir until butter is melted and the mixture is cool about 5 minutes. Pour into the chilled crust and cover with a plastic wrap pressing directly onto the surface. Chill until set, about 8 hours.
  • In a medium saucepan, whisk together sugar, arrowroot powder, and salt with 1 1/2 cup water. Set over medium-high heat and whisking constantly until mixture thickens and bubbling, about a minute.
  • Slowly whisk in half of the mixture into the egg yolks, orange zest and juice. Reduce heat to low, cook mixture, stirring constantly, until mixture is bubbling and thickens (about 2-3 minutes).
  • Pour the custard over the prepared fine sieve. Press through the sieve into the bowl with butter. Stir until butter is melted and the mixture is cool about 5 minutes. Pour into the chilled crust and cover with a plastic wrap pressing directly onto the surface. Chill until set, about 4-5 hours.

Topping

  • In a mixer with the whisk attachment, beat the egg whites, vanilla, cream of tartar or irish moss, and salt until soft peaks form, about 3-4 minutes. With the mixer running, gradually add the 2 tablespoons sugar.
  • Meanwhile, in a small saucepan bring to boil the 1/2 cup sugar, juice, and 2 tablespoons water, stirring until sugar melts. Cook, without stirring for about 4 minutes till it thickens
  • Remove from heat and gradually pour in the egg whites with the mixer running. Increase speed to high and beat until the meringue is glossy and stiff and the bowl feels cool to the touch. Top the pie with the meringue. Serve as is or use a kitchen torch to toast the top of the meringue.

Notes

The filling can be made ahead of time and will keep in the fridge for 48 hours in a sealed container.
The pie will keep in the fridge for 3-4 days.

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