Blood Orange Custard Pie

Fragrant, delicious and just the palest pink, Blood Orange Custard Pie is just lovely.  Easy to make, the crust uses almond and coconut flours and the custard filling can be made with Stevia or other Keto-friendly sweeteners instead of sugar to reduce the carbs; you can substitute regular orange for the blood orange if the latter is not available. Either way, enjoy our Blood Orange Custard Pie with your favorite cup of java.  Try some of our other desserts, like Fresh Fig and Walnut Pie or Ricotta Cheesecake, too.

Blood Orange Custard Pie

For the pie crust: Prep Time: 15 minutes Total Time: 35 minutes. 

For the pie: Prep Time: 15 minutes, Total Time: 1 hour to 1 hour, 15 minutes. Serves 8.

Support Cook and Eat at Home. Purchase a PDF of the Blood Orange Custard Pie recipe for $1.00

Ingredients:

For the pie crust:

  • 1 ½ cup Almond Flour
  • 3 tbs. Coconut Flour
  • ½ tsp. Baking Powder
  • ¼ tsp. fine Sea Salt
  • 4 tbs. melted Unsalted Butter
  • 1 large Egg, beaten

For the custard filling:

  • 1 Tb Blood Orange zest, finely grated
  • 1/3 cup Blood Orange juice
  • 1 cup Heavy Cream
  • 3 large Eggs, beaten
  • ¼ tsp fine Sea Salt
  • 1 Tb pure Vanilla Extract
  • 1/3 cup Stevia or other Keto-friendly sweetener or granulated Sugar

Blood Orange Custard Pie

Preparation:

  1. Preheat oven to 350° F. In a large bowl, mix together the almond flour, coconut flour, baking powder, and sea salt.
  2. Add melted butter, mix with the dry ingredients lightly, then add the beaten egg and mix together to form the pie crust dough.
  3. Using your hands, press the dough evenly into a 10” pie pan, taking care to avoid thicker crust at the bend of the pan from the bottom to the sides; prick the dough with a fork to make holes into the crust.
  4. Bake the pie crust until light golden-brown, approximately 20 minutes; remove the crust from the oven place on a rack and allow to cool thoroughly. 
  5. In a large bowl, combine the blood orange zest and juice, heavy cream, beaten eggs, sea salt, vanilla extract and Stevia or sugar and whisk to a smooth even consistency.
  6. Pour blood orange custard filling into cooled pre-baked pie crust. 
  7. Bake until the custard filling is lightly golden-brown on top and still jiggles in the center, approximately 45 minutes to 1 hour. 
  8. Remove the pie from the oven and place it on a rack to cool, about an hour.
  9. When the pie is cooled, cut into 8 slices and serve.  Remaining Blood Orange Custard Pie should be covered with plastic wrap and refrigerated.

Blood Orange Custard Pie