Preheat your oven to 350 degrees Fahrenheit.  Take the pie crust out of the fridge and let it thaw at room temperature for ~45 minutes, or until soft and dough-like.

Place a double boiler over medium heat with about 2” of water.  In the top portion of the double boiler, whisk together the eggs, egg yolks, and corn starch.

Whisk in the erythritol and salt until completely smooth, then whisk in the blood orange juice and zest.

Using a citrus zester, grate 2 tablespoons of the beet.  Whisk into the blood orange mixture.

Whisk occasionally for ~5 minutes.  When the water in the double boiler starts to boil, whisk the mixture constantly to prevent the eggs from scrambling.  Whisk constantly until thickened.  It should seem like it’s not going anywhere for a while, then it will thicken quite suddenly.  When this happens, turn off the heat but keep whisking the mixture over the double boiler for ~1 minute, or until it’s thick like a pudding.  Remove the top portion from the double boiler and let cool while you make the crust.

Unroll the softened pie crust and press it into an unlined, ungreased 8” brownie pan to get an even layer.  Bake for ~18 minutes, or until golden brown.

Scoop the blood orange filling over the crust and spread it out.  Tap the pan on the counter a few times to remove any air bubbles.  Bake for ~10 minutes, or until the center no longer jiggles.  Let cool completely, then cover and refrigerate overnight.

Slice and serve the following day!