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Orange Sunrise Pie

Recipe By: Paul Arguin
Year Submitted: 2017
Winner First Place


1st Place Gluten Free

3.5 cups Honey Nut Cheerios cereal
1/4 cup ground almonds
4.5 Tablespoons light brown sugar
8 Tablespoons butter, melted

Bottom layer:
4 egg yolks
14 ounces sweetened condensed milk
1/3 cup juice from a Seville sour orange
1/8 teaspoon salt

Top layer:
Zest from 1 orange
2/3 cup granulated sugar
3/4 cup heavy cream
8 ounces mascarpone cheese

1.5 silver gelatin sheets
5 ¼ teaspoons sour orange juice
¼ cup sugar
1/8 cup corn syrup
1.5 ounces white chocolate, chopped
5 teaspoons sweetened condensed milk
1 Tablespoon Nicholas Lodge brand neutral mirror glaze (gluten free)
2 drops orange food color

3 ounces white candymelts
orange food color


Pulse cereal in food processor until reduced to fine crumbs. Add ground almonds, sugar, and pulse. Add melted butter and process until incorporated. Press into pie plate. Place in fridge while preheating oven to 350ï‚°F. Bake at 350ï‚°F for 10 minutes.

Bottom layer:
Whisk egg yolks together and add sweetened condensed milk, salt and orange juice. Pour into warm pie shell and Bake at 350ï‚°F for 10 minutes until just set. Cool completely in refrigerator.

Top layer:
Mix zest and sugar, rubbing through your fingers and set aside. Bring cream to a boil in a small saucepan. Add sugar mixture and stir until dissolved. Strain mixture into large bowl and chill in refrigerator for at least 2 hours. Add mascarpone cheese to the chilled filling and beat with an electric mixer on high for about 2 minutes €“ until stiff peaks form. Spread on top of the bottom layer. Place pie in refrigerator while preparing the glaze.

Soak the gelatin sheets in cold water until softened. in medium pot, bring juice, sugar, and corn syrup to a boil. Squeeze out gelatin and add to hot sugar syrup and stir until dissolved. Pour syrup over chopped chocolate in medium bowl and whisk until combined. Add sweetened condensed milk, neutral glaze and food color. Whisk to combine. When cooled to 95 degrees, pour over surface of pie and place pie back in the refrigerator.

Melt the candy and spread it into the mold. When cool, airbrush the food coloring through a stencil to make orange segment shaped decorations. Place on top of the pie.