Blood Orange Pie

Alright! The lighting is awful, but the pie was outstanding and easy to make.

1/2 cup fresh squeeze orange juice
1 TBSP fresh lemon juice
1/4 cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated orange zest, divided
5 egg yolks
2 TBSP of chopped blood orange pulp

I got this recipe from www.seriouseats.com. Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream, orange juice and lemon juice. Stir in 1 teaspoons orange zest (save the remainder to put on top after baking), and cut-up pieces of the blood orange pulp. Pour into a prepared crust (see below) and bake at 325° for 15 to 20 minutes.

For the crust I made my own lemon cookie crust.

1 1/2 cups of finely ground lemon cookies.

1/3 cup white sugar

6 tablespoons of melted butter

I ground up 2 packages of lemon cookies with a rolling pin and then hand-mixed everything together for 20-30 seconds. Then bake at 375 degrees F for 5-7 minutes. So this crust actually gets baked twice. Once empty, and once with all the filling. Let the pie cool in the fridge for 1 hour before service. Decorate top of pie with blood orange sections before serving and sprinkle with zest. I ran out of cookie grounds so I couldn't extend the crust around the flat part of the pie plate. Enjoy!