Chocolate Orange Spiderweb Pie

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Orange Spiderweb Pie

This recipe makes 8 servings

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Nutritional Info
Per Serving: about -
cal 449449 cal
pro 7 g7g pro
total fat 28 g28g total fat
sat. fat 15 g15g sat. fat
carb 46 g46g carb
fibre 1 g1g fibre
chol 100 mg100mg chol
sodium 205 mg205mg sodium
% RDI: -
calcium 1313 calcium
iron 77 iron
vit A 1818 vit A
folate 44 folate
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1-1/2 cups milk 1-1/2 cups milk
  • 1/2 cup 18% cream 1/2 cup 18% cream
  • 2 tbsp grated orange rind 2 tbsp grated orange rind
  • 1/4 cup granulated sugar 1/4 cup granulated sugar
  • 2 eggs 2 eggs
  • 1/4 cup cornstarch 1/4 cup cornstarch
  • 6 oz chopped white chocolate 6 oz chopped white chocolate
  • 2 tbsp butter 2 tbsp butter
  • 1 tsp vanilla 1 tsp vanilla
  • 1 oz semisweet chocolate 1 oz semisweet chocolate
  • 2 tbsp orange-coloured sugar 2 tbsp orange-coloured sugar
  • Crust:
  • 1/3 cup melted butter 1/3 cup melted butter
  • 1 tbsp granulated sugar 1 tbsp granulated sugar
  • 1-1/2 cups chocolate wafer cookie crumbs 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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