Orange Pie (improved from last year) grain-free, gluten-free, casein-free

I made a few significant changes to my Orange Pie and it tastes much better, so I thought I would re-post it. The texture reminds me a little bit of a lemon bar, which is what I'm working on next, using this recipe. I also whipped up a quick glaze that compliments it wonderfully. Hope you enjoy this improved recipe as much as we do :-)

Orange Pie:

Boil 1 whole large orange (peel and all) for about 80 minutes.
Remove. Rinse in a bowl of fresh piping hot water for one minute.

Let the orange cool until you can touch it.

Remove half of the peel.
Add the orange (now missing half of it's peel) to your food processor, after putting in the blade.

Puree. Add:

1/4 cup tapioca flour
3/4 cup coconut flour
2 tbsp coconut oil
1/4 tsp vanilla liquid stevia
1/3 cup honey
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
Puree.
While pureeing, drop in 4 eggs.

Pour into a springform pan, lined with unbleached parchment paper.

Bake at 350 degrees for about 25 minutes.

Let cool before adding glaze.

Glaze:

Add to blender:

2 tbsp cashew milk

2 tbsp coconut milk

2 tbsp honey

2 tsp tapioca flour

2 tsp Chia Seeds (to thicken and add omegas 3 & 6)

about 2 drops of orange extract (measure on a spoon, not over the glaze, in case it spills out)

Puree

Pour glaze over cooled pie and let it set. Or eat it immediately if you have no patience like me ;-)