Blood Orange Icebox Pie

Pre-heat the oven

Blend 220 g of oat cookies into a fine powder. Transfer to a bowl

Melt 70 g of butter in a saucepan

Add 67 g of sugar and 2 g of salt to the bowl with the oat cookies powder

Add the melted butter and knead to obtain a crumbly mixture

Place the mixture in a tart mold and press down on the bottom and around the edges to form an even layer. Smooth the surface with a spoon

Bake the crust at 180 °C degrees for 15m or until golden brown

Add 350 g of condensed milk and 100 g of yogurt to a bowl

Add 2 eggs and 120 ml of blood orange juice. Mix well

Add 55 ml of lemon juice and mix to combine

Halve 1 blood orange and slice it

Sprinkle 20 g powdered sugar over the sliced blood orange. Let them sit for 30m

Pour the yogurt and condensed milk mixture into the crust

Bake for 15m at 175 °C, until the curd is set, but the center is still a little wobbly

Let it cool for 30m at room temperature

Transfer to the freezer to chill for 4h. Remove from freezer 1h before serving

Add 500 ml of heavy cream to a stand mixer bowl and sift 45 g of powdered sugar over it

Whip with the whisk attachment until it forms medium peaks

Reserve the whipped cream in a clean bowl

Add 1 cup of milk and 150 g of yogurt to the stand mixer bowl

Whip it for 1-2m

Fold the whipped cream into the yogurt mixture until it is completely incorporated. The whipped yogurt is ready

Cover the pie with the Whipped Yogurt

Top with the blood orange slices. The blood orange icebox pie is ready

Enjoy!