Chocolate Orange Spiderweb Pie
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 449 |
| pro | 7 g |
| total fat | 28 g |
| sat. fat | 15 g |
| carb | 46 g |
| fibre | 1 g |
| chol | 100 mg |
| sodium | 205 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 7 |
| vit A | 18 |
| folate | 4 |
Ingredients
- 1-1/2 cups milk
- 1/2 cup 18% cream
- 2 tbsp grated orange rind
- 1/4 cup granulated sugar
- 2 eggs
- 1/4 cup cornstarch
- 6 oz chopped white chocolate
- 2 tbsp butter
- 1 tsp vanilla
- 1 oz semisweet chocolate
- 2 tbsp orange-coloured sugar
- Crust:
- 1/3 cup melted butter
- 1 tbsp granulated sugar
- 1-1/2 cups chocolate wafer cookie crumbs
Preparation
Crust: Stir butter with sugar; stir into crumbs until moistened. Press into 9-inch (23 cm) tart pan with removable bottom. Bake in centre of 325ºF (160ºC) oven for 20 to 25 minutes or until firm. Let cool on rack.
In heavy saucepan, heat 1 cup (250 mL) of the milk, cream and orange rind over medium heat until bubbles form around edge. In large bowl, whisk together remaining milk, sugar, eggs and cornstarch; whisk in hot milk mixture to thicken slightly. Return to pan; bring to boil over medium-high heat, whisking constantly. Boil, stirring gently with wooden spoon, for 2 minutes or until thick enough to mound on spoon. Strain through sieve into large bowl.
Stir in white chocolate, butter and vanilla until smooth. Transfer 2 tbsp (25 mL) to small bowl. Pour remaining custard into crust, smoothing top.
Melt semisweet chocolate; stir into reserved custard. Using piping bag, pipe in spiral pattern over filling. From centre to rim, pull knife through chocolate at even intervals. Refrigerate for 6 hours or until set. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Top with Chocolate Spiders (if using). Sprinkle coloured sugar around edge.
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