Blood Orange Pie

For crust:
2 cups graham cracker crumbs (about 12 crackers)
7 tablespoons unsalted butter, melted
4 tablespoons granulated sugar

For filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons of fresh blood orange juice (from 3-4 blood oranges)

<strong>For topping:</strong>
1 1/4 cup chilled heavy cream
6 tablespoons powdered sugar
10 Nila Wafers

1. Preheat oven to 350F. In a food processor, add graham cracker crumbs, melted butter and granulated sugar; pulse for 30 seconds. Transfer mixture to a 9-inch (4-cup) pie dish. Press mixture evenly onto bottom and the sides of the pie dish. Bake crust in middle of oven 10 minutes and cool completely pie dish on a rack. Leave oven on.

2. Meanwhile, whisk together condensed milk and yolks in a bowl until combined well. Add blood orange juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

3. Just before serving, place the Nila Wafers along the outside crust, pushing them slightly into the filling. Beat cream in a bowl, with an electric mixer, until it just holds medium to stiff peaks. Serve pie topped with cream.
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