Baker’s Dozen

Blood Orange Chiffon Pie

with Chocolate Crumb Crust

(pages 144 – 145, 127 & 336)

“Here’s an updated version of the refreshing chiffon pie, using garnet-red blood orange juice and a chocolate crumb crust. blood oranges, once an imported crop from the Mediterranean, are now grown in our country, where they are in season during January & February. Navel oranges may be substituted. Chiffon pie recipes used to have beaten raw egg whites for volume, but we substitute whipped cream and cook the egg yolks” – Rochelle Huppin

Makes one 9-inch pie, 8 servings


Chocolate Crumb Crust (page 127)

  • 1/4 cup water
  • 2  ¼ teaspoon (1 envelope) unflavored gelatin
  • 1 cup sugar
  • 1/2 cup fresh blood orange juice
  • 1/4 cup fresh lemon juice
  • 4 large egg yolks
  • 1 tablespoon freshly grated blood orange zest ( 1 or 2 oranges)
  • 1/8 teaspoon of salt
  • 1 ¼ cups heavy cream

Whipped Cream Topping (page 336)

Six to eight 3-inch strips of blood orange zest (use a channel knife or zester), for garnish

  1. Make the crumb crust; refrigerate
  2. Pour the water into a small, heavy-bottomed saucepan. Sprinkle the gelatin over the top and let stand for 5 minutes, or until the gelatin softens. Add 3/4 cup sugar with the orange juice, lemon juice, yolks, and orange zest and whisk well.
  3. Cook over medium-low heat, stirring constantly with a wooden spatula, until the mixture is thick enough to heavily coat the spatula (an instant read thermometer inserted in the mixture will read 185ºF). Do not allow the mixture to boil, or the yolks will curdle. Strain through a wire sieve into a medium bowl to remove any bits of cooked egg white.
  4. Refrigerate uncovered, stirring often, until the mixture is cooled but not set and thick enough to form a small mound when dropped from a spoon, about 45 minutes.
  5. In a chilled medium bowl, beat the cream with the remaining 1/4 cup sugar just until soft peaks form. Do not over beat or the cream won’t fold smoothly into the lemon mixture. Fold the whipped cream into the orange juice mixture. Pour into the crust and cover with plastic wrap.
  6. Refrigerate until the filling is chilled and completely set, at least 2 hours. (The pie can be prepared up to 2 days ahead, covered, and refrigerate.)
  7. To serve, place a dollop or pipe large rosettes of whipped cream around the edge of the filling. Tie the orange zest strips into an overhand knot and garnish each dollop with a knot.

Lime or Lemon Chiffon Pie: Substitute 3/4 cup fresh lemon or lime juice for the blood orange/lemon juice combination and 1 tablespoon freshly grated lemon or lime zest for the blood orange zest. Garnish with strips of lime or lemon zest. Use vanilla wafer or graham cracker crust.


Baker’s Note: BE SURE NOT to let the orange mixture set completely when chilling. Frequent stirring helps you can an eye on its progress.