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Chocolate Orange Layer Pie
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This pie is a 1953 prize winner in the 1953 Pillsbury Bake-off contest.
1 single layer pie crust
1/2 cup sugar
3 tbl. cornstarch
1/4 tsp. salt
2 tbl. milk
2 oz. unsweetened chocolate
1 cup milk
2 slightly beaten egg yolks
2 tbl. butter
1/2 tsp. vanilla
Orange Filling:
1 tsp. unflavored gelatin
1/4 cup frozen orange juice concentrate, thawed
1 cup whipping cream
1/4 cup powdered sugar
Preheat oven to 350 degrees. Bake pie crust for 9-11 minutes. or until; light golden brown. Cool completely.
In a small bowl, combine sugar, cornstarch and salt; mix well.Stir in 2 tbl. milk. Set aside. In a medium saucepan over low heat, melt unsweetened chocolate with 1 cup milk, stirring constantly, until smooth. Blend in cornstarch mixture. Cook over low heat until mixture is thickened and boils, stirring constantly. Boil for 1 minute. Blend about 1/4 cup of the hot mixture into the egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove form heat; stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate just until cool, about 1 hour. Spoon chocolate filling evenly into cooled baked shell.
In a small saucepan, combine gelatin and orange juice concentrate. Stir over low heat until gelatin dissolves. Cool slightly. In a small bowl, combine whipping cream and powdered sugar; beat until soft peaks form. Fold orange juice mixture into whipped cream. Spread evenly over chocolate filling.
Keep refrigerated.
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