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Blood Orange Cream Pie Recipe

Blood Orange Cream Pie Recipe

Learn how to make this homemade Blood Orange Cream Pie with the best balance of tangy citrus and creamy sweetness. This easy baking recipe features a buttery shortcrust pastry and silky blood orange filling that sets perfectly every time. The vibrant ruby color makes this dessert as stunning as it is delicious!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 pie (8 slices)
An overhead shot of a sliced blood orange cream pie reveals its stunning gradient of sunset-orange to ruby-red filling, contrasted against a golden brown, flaky crust. Natural light streams across the scene, illuminating the pie's glossy surface where delicate blood orange segments and candied zest create a decorative pattern. The pie sits on a white ceramic cake stand with thin slices being lifted to show the perfect consistency of the filling. In the background, halved blood oranges display their characteristic marbled flesh, while a small bowl of whipped cream waits nearby. The styling includes scattered citrus zest and a sprig of fresh mint, with condensation forming on the knife blade, suggesting the cool, refreshing nature of this dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">5 large blood oranges (or regular oranges with 1 tbsp raspberry purée)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60g cornflour</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">60g unsalted butter, room temperature</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Blood orange segments and zest for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Citrus juicer or reamer</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Fine mesh strainer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine the flour, icing sugar and salt in a large bowl. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs with some pea-sized pieces remaining (these butter pockets create flaky layers in your baked crust).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the egg yolk with 2 tablespoons of ice-cold water and drizzle over the flour mixture. Using a fork, gently combine until the dough just starts to come together, adding the extra tablespoon of water only if needed. The dough should hold together when squeezed but shouldn't feel wet or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form into a disc without overworking it (overhandling develops gluten, resulting in a tough crust). Wrap in cling film and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F). Roll the chilled dough on a floured surface to a 3mm thickness and about 3cm larger than your pie dish. Carefully drape the dough over your rolling pin to transfer it to the dish. Press gently into the corners without stretching the dough and trim the excess, leaving a 1cm overhang which you can fold under and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork, line with baking parchment, and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 10-12 minutes until the crust is golden and completely cooked through. Set aside to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, zest two blood oranges and set aside some zest for garnish. Juice all five oranges to yield about 250ml of juice (the exact ruby color will depend on the pigmentation of your oranges). Strain the juice to remove any pulp or seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a medium saucepan, whisk together the sugar, cornflour, and salt. Gradually whisk in the blood orange juice and zest until smooth. Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble, about 4-5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a separate bowl, whisk the egg yolks. Gradually whisk about 120ml of the hot orange mixture into the egg yolks to temper them (this prevents them from curdling when added to the hot liquid). Pour this back into the saucepan with the remaining orange mixture, whisking constantly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return to medium-low heat and cook, whisking continuously, until the filling is very thick and glossy, about 2-3 minutes. The filling should coat the back of a spoon and when you run your finger through it, the line should remain clear - this indicates it's properly thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and immediately whisk in the butter, one piece at a time, until fully incorporated and smooth. The butter enriches the filling and gives it a silky texture. Pour the filling into the cooled pie crust, smoothing the top with an offset spatula. Press a piece of cling film directly onto the surface to prevent a skin from forming and refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, prepare the topping by whipping the cream with the icing sugar and vanilla extract until soft peaks form. Spoon or pipe the cream onto the chilled pie and garnish with blood orange segments and the reserved zest for a vibrant finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The pie is best enjoyed within 2 days and should be kept refrigerated. The contrast between the buttery crust, tangy blood orange filling, and light whipped cream creates a dessert that's as beautiful as it is delicious.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blood Orange Cream Pie?

This vibrant pie requires plain flour, icing sugar, butter, eggs, blood oranges, granulated sugar, cornflour, salt, double cream, and vanilla extract. The distinctive colour comes naturally from blood oranges, though regular oranges with raspberry purée can substitute.

How to cook Blood Orange Cream Pie at home?

Learn how to cook Blood Orange Cream Pie by first preparing a buttery shortcrust pastry, blind baking until golden. Create the filling by cooking blood orange juice with sugar, cornflour and egg yolks until thickened, then chill until set. Top with freshly whipped cream and blood orange segments for a showstopping dessert that balances tangy citrus with silky sweetness.

Can I use regular oranges instead of blood oranges for this cream pie?

Yes, you can substitute regular oranges with a tablespoon of raspberry purée to mimic the signature ruby colour. The flavour will be slightly different but still delicious – blood oranges have a more complex, berry-like undertone that regular oranges with raspberry can approximate.

Why is my citrus cream filling not setting properly?

A filling that won't set usually means it wasn't cooked long enough. The mixture should be very thick before removing from heat – it should coat the back of a spoon with a clear line remaining when you run your finger through it. Ensure your cornflour is properly activated by cooking until bubbling.

What's the best way to achieve clean slices when serving a cream pie?

For perfect slices, refrigerate the pie until completely set (at least 4 hours or overnight). Use a sharp knife dipped in hot water and wiped clean between cuts. This prevents the filling from sticking to the blade and creates restaurant-quality presentation with clean, defined edges.

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Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs with some pea-sized pieces remaining (these butter pockets create flaky layers in your baked crust)." }, { "@type": "HowToStep", "name": "Form dough", "text": "Mix the egg yolk with 2 tablespoons of ice-cold water and drizzle over the flour mixture. Using a fork, gently combine until the dough just starts to come together, adding the extra tablespoon of water only if needed. The dough should hold together when squeezed but shouldn't feel wet or sticky." }, { "@type": "HowToStep", "name": "Chill dough", "text": "Turn the dough onto a lightly floured surface and form into a disc without overworking it (overhandling develops gluten, resulting in a tough crust). Wrap in cling film and refrigerate for at least 30 minutes to relax the gluten and firm up the butter." }, { "@type": "HowToStep", "name": "Roll dough", "text": "Preheat your oven to 190°C (170°C fan/375°F). Roll the chilled dough on a floured surface to a 3mm thickness and about 3cm larger than your pie dish. Carefully drape the dough over your rolling pin to transfer it to the dish. Press gently into the corners without stretching the dough and trim the excess, leaving a 1cm overhang which you can fold under and crimp decoratively." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Prick the base all over with a fork, line with baking parchment, and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 10-12 minutes until the crust is golden and completely cooked through. Set aside to cool while you prepare the filling." }, { "@type": "HowToStep", "name": "Prepare oranges", "text": "For the filling, zest two blood oranges and set aside some zest for garnish. Juice all five oranges to yield about 250ml of juice (the exact ruby color will depend on the pigmentation of your oranges). Strain the juice to remove any pulp or seeds." }, { "@type": "HowToStep", "name": "Make filling base", "text": "In a medium saucepan, whisk together the sugar, cornflour, and salt. Gradually whisk in the blood orange juice and zest until smooth. Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble, about 4-5 minutes." }, { "@type": "HowToStep", "name": "Temper eggs", "text": "In a separate bowl, whisk the egg yolks. Gradually whisk about 120ml of the hot orange mixture into the egg yolks to temper them (this prevents them from curdling when added to the hot liquid). Pour this back into the saucepan with the remaining orange mixture, whisking constantly." }, { "@type": "HowToStep", "name": "Thicken filling", "text": "Return to medium-low heat and cook, whisking continuously, until the filling is very thick and glossy, about 2-3 minutes. The filling should coat the back of a spoon and when you run your finger through it, the line should remain clear - this indicates it's properly thickened." }, { "@type": "HowToStep", "name": "Finish filling", "text": "Remove from heat and immediately whisk in the butter, one piece at a time, until fully incorporated and smooth. The butter enriches the filling and gives it a silky texture. Pour the filling into the cooled pie crust, smoothing the top with an offset spatula. Press a piece of cling film directly onto the surface to prevent a skin from forming and refrigerate for at least 4 hours or overnight until completely set." }, { "@type": "HowToStep", "name": "Prepare topping", "text": "Just before serving, prepare the topping by whipping the cream with the icing sugar and vanilla extract until soft peaks form. Spoon or pipe the cream onto the chilled pie and garnish with blood orange segments and the reserved zest for a vibrant finish." }, { "@type": "HowToStep", "name": "Serve", "text": "For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The pie is best enjoyed within 2 days and should be kept refrigerated. The contrast between the buttery crust, tangy blood orange filling, and light whipped cream creates a dessert that's as beautiful as it is delicious." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-06-01", "reviewBody": "The balance of tart and sweet in this blood orange pie is absolutely perfect! The filling has a silky texture that just melts in your mouth. I've made it twice already and it's become a family favorite.", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luca Rossi", "datePublished": "2024-05-28", "reviewBody": "The ruby color of this pie is absolutely stunning! It was definitely worth the effort - everyone at my dinner party was impressed both by the appearance and the flavor. A true showstopper!", "name": "Visual Stunner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-05-15", "reviewBody": "This is hands down the best winter dessert I've ever made! The blood oranges create such a unique flavor that's impossible to replicate with regular oranges. Follow the recipe exactly and you won't be disappointed.", "name": "Winter Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-05-10", "reviewBody": "My entire family begged for second helpings of this pie! The silky texture of the filling paired with the buttery crust is simply divine. I had to make another one the very next day because the first disappeared so quickly.", "name": "Family Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-30", "reviewBody": "Using blood oranges in this recipe makes it truly spectacular! The natural hue is gorgeous, and the taste is so much more complex than a regular orange pie. It's become my go-to recipe whenever blood oranges are in season.", "name": "Seasonal Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/blood-orange-cream-pie-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Blood Orange Cream Pie?", "acceptedAnswer": { "@type": "Answer", "text": "This vibrant pie requires plain flour, icing sugar, butter, eggs, blood oranges, granulated sugar, cornflour, salt, double cream, and vanilla extract. The distinctive colour comes naturally from blood oranges, though regular oranges with raspberry purée can substitute." } }, { "@type": "Question", "name": "How to cook Blood Orange Cream Pie at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Blood Orange Cream Pie by first preparing a buttery shortcrust pastry, blind baking until golden. Create the filling by cooking blood orange juice with sugar, cornflour and egg yolks until thickened, then chill until set. Top with freshly whipped cream and blood orange segments for a showstopping dessert that balances tangy citrus with silky sweetness." } }, { "@type": "Question", "name": "Can I use regular oranges instead of blood oranges for this cream pie?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can substitute regular oranges with a tablespoon of raspberry purée to mimic the signature ruby colour. The flavour will be slightly different but still delicious – blood oranges have a more complex, berry-like undertone that regular oranges with raspberry can approximate." } }, { "@type": "Question", "name": "Why is my citrus cream filling not setting properly?", "acceptedAnswer": { "@type": "Answer", "text": "A filling that won't set usually means it wasn't cooked long enough. The mixture should be very thick before removing from heat – it should coat the back of a spoon with a clear line remaining when you run your finger through it. Ensure your cornflour is properly activated by cooking until bubbling." } }, { "@type": "Question", "name": "What's the best way to achieve clean slices when serving a cream pie?", "acceptedAnswer": { "@type": "Answer", "text": "For perfect slices, refrigerate the pie until completely set (at least 4 hours or overnight). Use a sharp knife dipped in hot water and wiped clean between cuts. This prevents the filling from sticking to the blade and creates restaurant-quality presentation with clean, defined edges." } } ] }