Comments on: blood orange pie

By: Annette

Annette — Fri, 31 Jan 2025 19:40:17 +0000

I had the same problem with it setting. It has baked for over 30 minutes and still slosh-y.

By: Mia

Mia — Mon, 29 Jan 2024 23:26:31 +0000

What a delicious pie! The crust/method worked really well; will keep and use for other recipes. I didn’t have blood oranges so I used cara cara. After checking at 16 & 20 minutes, I increased the baking time to a total of 26 minutes for my oven; thank you Sarah for the note about being “set and mostly firm with just the slightest jiggle;” it helped a lot. The whipped cream was a must in layering the flavors. Thank you for another great recipe.

By: Lolly

Lolly — Mon, 15 Nov 2021 14:41:42 +0000

I got it to set!! Haven’t cut into it yet, but it looks fantastic. Couldn’t resist the recipe, and took all of the reviews into account. Read several key lime pie recipes for context, and noticed some differences. So I tweaked it a little bit.

Whisked the yolks and zest first, before making the crust and juicing the oranges, so they would have extra time to interact. Probably half an hour or so.

Subbed 2.5 tablespoons of lemon juice for 2.5 tablespoons of blood orange juice to increase acidity,

Let the whole mixture sit out at room temperature for 40 minutes before baking, which increased the thickness substantially up to about 30 minutes. I noticed the last 10 minutes didn’t make much of a difference. I would leave it out for 30.

Used 1.5 teaspoons vanilla paste plus one teaspoon vanilla extract. A whole tablespoon of extract seemed like a lot of liquid.

Added 4 drops red food coloring because I’m out of yellow. It is such a lovely coral color.

Upped my oven temperature to 335 and baked for the whole 20 minutes.

IT SET!! It looks amazing and I can’t wait to try it 🙂

By: Ann-maree Davey

Ann-maree Davey — Fri, 16 Apr 2021 10:28:10 +0000

I would use a seaweed agar agar setting agent, vegans use this instead of gelatine.
Think that this should work

By: Shoshanna

Shoshanna — Thu, 11 Mar 2021 17:43:17 +0000

I made this “recipe” in March 2021. the written directions did not produce a set pie. The filling refused to firm up and it stayed a soupy mess. We will now be attempting to eat this pie frozen instead. It looks like other people have had similar issues with the pie not firming up, so if many people have the same problem then it is likely the recipe is poorly made and written. I followed the recipe exactly and I am very disappointed with it. Please edit or remove this recipe.

By: Julia

Julia — Thu, 28 Jan 2021 22:41:50 +0000

Hi everyone! I was searching the web for blood orange pie recipes and noticed this filling-not-setting issue in this recipe, as well as another one that were both adapted from key lime pie recipes. It came to my mind that the issue might be due to lack of acidity: since much of the thickening in a key lime pie filling occurs due to the milk and egg proteins and the lime acid curdling, it makes sense that using a generally less acidic citrus may yield different results based on the batch of oranges you happen to get. A possible solution could be to boost the acidity of the of the filling by replacing part of the orange juice with, say, lemon juice.

By: SacPac

SacPac — Sun, 06 Dec 2020 20:10:06 +0000

First of all, the custard is SO good! YUM!! But the pie would not set for me either. I followed the instructions very carefully. After six hours in the fridge I gave up, put it in the freezer and told everyone it was a frozen pie. They were blown away by how good it tasted. I’m going to figure out a custard that will set properly and write it back soon. Thanks for taking the time to write this!

By: zeze

zeze — Sat, 09 Apr 2016 07:47:48 +0000

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By: Julie

Julie — Sun, 01 Mar 2015 18:32:53 +0000

In reply to Sarah. I did just use the yolks. I'm not sure what happened.

By: Sarah

Sarah — Sun, 01 Mar 2015 04:32:05 +0000

In reply to Julie. Hi Julie, I'm sorry you had problems with the pie! You don't need to beat it with a machine/beaters, just with your hand/whisk. The orange/sweetened condensed milk mixture thickens slightly while it sits. You mention whisking eggs and zest- did you just use the yolks?