Orange-Chocolate Custard Pie
By Russell SelanderPublished on October 14, 2020
Yield
Serves 8
Ingredients
1 recipe single-crust pie dough (see Ingredient Note below)⅔ cup (4⅔ ounces/132 grams) sugar 3 large eggs 3 tablespoons cornstarch 1 tablespoon grated orange zest plus 1½ tablespoons juice⅛ teaspoon table salt 2 cups whole milk 1 cup heavy cream 1 teaspoon vanilla extract 6 ounces (170 grams) bittersweet chocolate, chopped fine1 Orange Whipped Cream (Archived) recipe Chocolate shavings
Before You Begin
Use a vegetable peeler to scrape chocolate shavings from a block of chocolate.
Instructions
- Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
- Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
- Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to wire rack. (Crust must still be warm when filling is added.)
- While crust bakes, whisk sugar, eggs, cornstarch, orange zest and juice, and salt together in bowl. Bring milk and cream to simmer in large saucepan over medium heat. Slowly whisk 1 cup of hot milk mixture into egg mixture to temper, then slowly whisk tempered egg mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture is thickened, bubbling, and registers 180 degrees, 30 to 90 seconds (mixture should have consistency of thick pudding). Strain mixture through fine-mesh strainer into clean bowl, then stir in vanilla. Transfer 1½ cups custard to second bowl; whisk in chocolate until smooth.
- With pie still on sheet, pour chocolate mixture into warm crust, smoothing top with clean spatula into even layer. Gently pour remaining custard over chocolate layer, smoothing top with clean spatula into even layer. Bake until center of pie registers 160 degrees, 14 to 18 minutes. Let pie cool completely on wire rack, about 4 hours. Spread whipped cream attractively over pie and sprinkle with chocolate shavings. Serve.
Yield
Serves 8Ingredients
1 recipe single-crust pie dough (see Ingredient Note below)
⅔ cup (4⅔ ounces/132 grams) 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 (170 grams) bittersweet chocolate, chopped fine
1 Orange Whipped Cream (Archived) recipe
Chocolate shavings
Test Kitchen Techniques
Ingredients
1 recipe single-crust pie dough (see Ingredient Note below)
⅔ cup (4⅔ ounces/132 grams) 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 (170 grams) bittersweet chocolate, chopped fine
1 Orange Whipped Cream (Archived) recipe
Chocolate shavings
Test Kitchen Techniques
Ingredients
1 recipe single-crust pie dough (see Ingredient Note below)
⅔ cup (4⅔ ounces/132 grams) 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 (170 grams) bittersweet chocolate, chopped fine
1 Orange Whipped Cream (Archived) recipe
Chocolate shavings
Test Kitchen Techniques
Why This Recipe Works
We wanted to showcase this great combination in an impressive custard pie. But instead of merely adding some orange essence to chocolate cream filling, we decided to make a two-layer custard that would fill our pie shell with a stripe of chocolate and one of orange. The best way to do this was to cook one orange-scented custard, divide it in half, and add melted bittersweet chocolate to one half. We layered the more buoyant orange custard over the chocolate custard and baked the pie until just set. Topping the pie with orange-flavored whipped cream and shaved chocolate highlighted the flavors of the custards.
Before You Begin
Use a vegetable peeler to scrape chocolate shavings from a block of chocolate.
Instructions
- Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
- Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
- Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to wire rack. (Crust must still be warm when filling is added.)
- While crust bakes, whisk sugar, eggs, cornstarch, orange zest and juice, and salt together in bowl. Bring milk and cream to simmer in large saucepan over medium heat. Slowly whisk 1 cup of hot milk mixture into egg mixture to temper, then slowly whisk tempered egg mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture is thickened, bubbling, and registers 180 degrees, 30 to 90 seconds (mixture should have consistency of thick pudding). Strain mixture through fine-mesh strainer into clean bowl, then stir in vanilla. Transfer 1½ cups custard to second bowl; whisk in chocolate until smooth.
- With pie still on sheet, pour chocolate mixture into warm crust, smoothing top with clean spatula into even layer. Gently pour remaining custard over chocolate layer, smoothing top with clean spatula into even layer. Bake until center of pie registers 160 degrees, 14 to 18 minutes. Let pie cool completely on wire rack, about 4 hours. Spread whipped cream attractively over pie and sprinkle with chocolate shavings. Serve.
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