|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chocolate Orange Layer Pie |
|
Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chocolate Orange Layer Pie recipe on the web!!Julia Walker - Jacksonville, Florida Bake-Off® Contest 5, 1953 In this recipe, smooth extra-rich chocolate filling is topped with a fluffy orange layer. For a lovely finishing touch, garnish each serving with a mandarin orange segment dipped in chocolate. ___ (15-ounce) package refrigerated pie crust (1 crust) CHOCOLATE FILLING ___ cup sugar _ tablespoons cornstarch ___ teaspoon salt _ tablespoons milk _ ounces unsweetened chocolate _ cup milk _ eggs yolks, slightly beaten _ tablespoons margarine or butter 1/2 teaspoon vanilla extract ORANGE FILLING _ teaspoon unflavored gelatin ___ cup frozen orange juice concentrate, thawed _ cup whipping cream ___ 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. Nutrition Per Serving: Calories 400; Protein 5g; Carbohydrate 37g; Fat 27g; Sodium 270mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Caramel Candy Pie Lemon Cloud Pie Mystery Pecan Pie Apricot Coconut Cream Pie Almond Macaroon Cherry Pie Apple Date Pie Cherry-Berry Pie Chocolate Caramel Satin Pie Chocolate Dream Pie Luscious Almond Caramel Pie Open Sesame Pie Frost-on-the-Pumpkin Pie Chocolate Silk Pecan Pie Pennsylvania Dutch Cake and Custard Pie Company's Coming Cashew Pie Raspberry Angel Cream Pie French Silk Chocolate Pie Chocolate Orange Layer Pie Lemon Luscious Pie Pineapple Crunch Pie Grandmother's Raisin Cream Pie Caribbean Truffle Pie Winter Fruit Pie Taffy Apple Cheesecake Pie Toffee Dream Pie Strawberry Devonshire Pie Orange Kist Coconut Cream Pie Peacheesy Pie White Chocolate Pecan Mousse Pie Peanut Butter Luster Pie Vienna Chocolate Pie Topsy Turvy Apple Pie Melba Streusel Pie Chocolate-Laced Apricot Walnut Tart Apple Nut Lattice Tart Apricot Tea Tart Coconut Fudge Crescent Tart Apple Nut Cookie Tart Fudge Crostata with Raspberry Sauce Coffee Crunch Chocolate Tart Cranberry Cheesecake Tart Pineapple Blueberry Cream Tart Chocolate Swirl Coconut Almond Tart Taste o' Lemon Cream Tart Tangy Crescent Nut Tart Pecan Caramel Tart Cream Cheese Brownie Pie 08: Pies and Tarts |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
