Tips: A pretty, layered dessert, this should be eaten within
24 hours of completion. A chocolate-cookie-crumb crust is topped
with a chocolate truffle mixture; this is covered with a tart orange
layer, and the whole is covered with whipped cream. Incidentally,
the whipped cream must be put on just before serving. This would
probably be most appreciated by adults, as it is not super-sweet.
Nice for company.
- About 15 chocolate
sandwich cookies, ground, to make 1-1/2 c. crumbs (I use Oreos,
and I grind them in a food processor fitted with a steel blade)
- 3 Tbsp. unsalted
- 9 ozs. good-quality
semisweet chocolate, chopped (or use good-qualty chips)
- 3/4 c. heavy cream
- 1 c. sugar
- 3 Tbsp. cornstarch
- 3 egg yolks, from
eggs graded "large"
- 1/3 c. water
- 1-1/4 c. orange
juice (no pulp)
- 3 Tbsp. unsalted
butter, cut into pieces
- 1 Tbsp. grated
orange rind (no white pith)
- 1 c. heavy cream
- 3 Tbsp. confectioners'
Shaved or grated semisweet chocolate
Preheat oven to 375'F (350'F if you're using a glass pie plate or
one with a dark finish). In medium bowl, combine crumbs and melted
butter; mix thoroughly with spoon. Turn into 9" pie plate. With
fingers or back of spoon, pat about 2/3 of crust mixture onto sides
of plate, forming a high rim. Pat remaining crust mixture evenly
onto bottom of pie plate. Bake in preheated oven for 5 minutes.
Remove to cooling
rack; cool at least 20 minutes (or completely) before proceeding.
For Truffle Layer:
Place chocolate in small heatproof bowl. In small saucepan, heat
cream over low heat, stirring occasionally, until very hot. Pour
about 2/3 of cream over chocolate and stir to melt (if necessary,
place bowl with chocolate over simmering water on low heat--water
should not touch bottom of bowl--and stir frequently until chocolate
is melted). Gradually whisk in remaining cream. Turn mixture into
pie crust. If necessary, spread to make an even layer. Chill till
For Orange Filling:
In heavy-bottomed, nonreactive 1-1/2 quart pot, combine sugar and
cornstarch. Whisk thoroughly to blend. In small bowl, beat egg yols
with fork to blend; gradually beat in water. Add yolk mixture to
pot, stirring gently (do not beat) but constantly. Gradually stir
in orange juice. Place pot over medium heat. Stir gently but constantly
until mixture thickens and boils (just before this happens, lumps
may float to the top--keep stirring gently, and mixture should smooth
out as it boils). Boil and stir one minute--no longer! Remove from
heat. Gently stir in butter pieces and orange rind just until well-mixed.
Spoon hot filling onto truffle layer (pie plate will be very full).
Chill pie at least 3 hours; when cold, cover with plastic wrap to
prevent drying out. While pie chills, chill a medium bowl and beater(s)
for whipped cream topping for at least 30 minutes.
For Whipped Cream:
Pour cream into chilled medium bowl. Beat at high speed until traces
of beater marks show. Add confectioners' sugar; beat in at low speed.
Increase speed to high again and beat to very stiff peaks. Spread
over orange filling on pie, up to (but not over) rim of crust. If
desired, sprinkle whipped cream with optional shaved chocolate.
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