Chocolate Orange Layer Pie

I made this Chocolate Orange Layer Pie for dessert, and I must say that it was very good.  I always look for what I’ll make for dessert, and that will determine what I will make for dinner.  So when I made this pie, I made pork tenderloin, which wasn’t too heavy, and it had orange juice in the sauce, so it went well with each other.

Chocolate Orange Layer Pie Recipe

Chocolate Orange Layer Pie

1 package Pillsbury All Ready Pie Crust

Chocolate Filling:   ½ cup sugar

3 Tbsp. cornstarch

¼ tsp. salt

2 Tbsp. milk

2 oz. unsweetened chocolate

1 cup milk

2 egg yolks, slightly beaten

2 Tbsp. margarine

½ tsp. vanilla

Orange Filling:   1 tsp. unflavored gelatin

¼ cup frozen orange juice concentrate, thawed

1 cup whipping cream

¼ cup powdered sugar

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.  (Refrigerate remaining crust for a later use.)  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 ¼ cup of hot mixture into egg yolks.  Gradually stir yolks 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 crust.

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.              8 servings

Chocolate-Dipped Orange Sections:  For an easy-to-make garnish, drain mandarin orange sections.  In a small saucepan over low heat, melt ¼ cup semi-sweet chocolate chips and 1 tablespoon shortening.  Dip or spoon the chocolate mixture over half of each orange sections; place on waxed paper covered cookie sheet.  Refrigerate 15 to 20 minutes or until chocolate is set.

(Recipe for the Chocolate Orange Layer Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Chocolate Orange Layer Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!