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1/2 (15-ounce) package refrigerated pie crust (1 crust)
CHOCOLATE FILLING
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons milk
2 ounces unsweetened chocolate
1 cup milk
2 eggs yolks, slightly beaten
2 tablespoons margarine or butter
1/2 teaspoon vanilla extract
ORANGE FILLING
1 teaspoon unflavored gelatin
1/4 cup frozen orange juice concentrate, thawed
1 cup whipping cream
1/4 cup powdered sugar
Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.
In small bowl, combine sugar, cornstarch and salt; mix well. Stir in 2 tablespoons milk. Set aside. In medium heavy 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 1 minute. Blend about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove from heat; stir in margarine and vanilla. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Spoon chocolate filling evenly into cooled baked shell.
In small saucepan, combine gelatin and orange juice concentrate. Stir over low heat until gelatin dissolves. Cool slightly. In 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. Refrigerate 1 hour. Store in refrigerator.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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