Orange-Chocolate Custard Pie


Serving: 8
Total Time: 1¾ hours, plus 4 hours cooling

As the enduring popularity of chocolate oranges--foil-wrapped orange-shaped chocolates that pop up every year around the holidays--proves, chocolate and orange is a beloved flavor pairing that's hard to beat.

We wanted to show the delicious way sweet orange is able to cut through the chocolate's richness to make an exquisite custard pie. Instead of just adding orange flavor to the chocolate cream filling We decided to make two layers of custard, which would make our pie shells full of an edging of chocolate and another of orange.

The best method to do this was to cook an custard with a scent of orange, then divide it into two, then include melted bittersweet chocolate in one half. We placed the more buoyant orange custard with the chocolate custard before baking the pie until it was baked. The pie was topped with orange frosting and chocolate shavings enhanced the flavor in the custards. Utilize a vegetable peeler scrape chocolate shavings off the chocolate block.

1 recipe Foolproof All-Butter Single-Crust Pie Dough (see this post)
⅔ cup (4⅔ ounces) sugar
3 large eggs
3 tablespoons cornstarch
1 tablespoon grated orange zest plus 1½ tablespoons juice
⅛ teaspoon table salt
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped fine
1 recipe Orange Whipped Cream
Chocolate shavings

1. Make a 12-inch circle of dough on a counter that is well-floured. The dough is rolled loosely around the rolling pin. Gently unroll it onto a 9-inch pie plate and let the dough excess hang over the edges. Squeeze dough into the dish by lifting gently the edges of dough using your hands and pressing it into bottom of plate using the other hand. Reduce overhang by 1/2 inch above lip of plate.

2. Fold overhangs under themselves; the folded edge should be in line with the edge of the plate. Wrap dough in a uniform manner around the edges of the plate. Wrap the dough-lined plate in plastic wrap and chill until it is firm, around 30 minutes. Set oven rack in middle position, and then bake at 350 degrees.

3. Fill chilled pie shells with double-layer made of foil securing edges to avoid burning. Fill by pie-weights. Bake on foil-lined baking sheets until the edges are firm and starting to become golden, between 25 and 30 minutes. Rotate the baking sheet halfway throughout baking. Remove the foil and the weights, turn sheet and bake the crust until crispy and golden brown about 10 to 15 minutes. Transfer the sheet to a wire rack. (Crust should be still warm at the time of filling.)

4. While the crust is baking, whisk eggs, sugar as well as cornstarch, juice and zest of orange and salt in a bowl. Bring cream and milk to simmer in a large saucepan on moderate temperature. Slowly stir 1 cup of hot mixture of milk into egg mixture until it is tempered, and then slowly whisk the egg mixture you have tempered into the rest of the milk in the saucepan. Heat over medium-low temperature, stirring continuously until mixture has thickened bubbling and registers at 180 degrees after between 30 and 90 seconds (mixture should have the consistency of a thick pudding). Then strain the mixture using a fine-mesh strainer into a clean bowl and then mix in vanilla. Place 1 1/2 cup of custard to a second bowl, then whisk into chocolate until it is smooth.

5. While pie is still on the sheet Pour chocolate mixture into the warm crust. Smooth the top using a clean spatula to create an uniform layer. Carefully pour remaining custard over the chocolate layer, smoothing top using a clean spatula to create an the same layer. Bake until the middle of the pie registers 160°F about between 14 and 18 minutes. Let the pie cool completely on wire racks, which should take approximately 4 hours. Sprinkle whipped cream in a pretty pattern over the pie, and sprinkle choc chips. Serve. (Pie may be wrapped in plastic wrap, then refrigerated for up 2 days.)

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