A song that grabs.
Eyes that lock in connection.
A pie that stops.
Pies that cease activity. Only me?
Seriously, this pie is cause for heart pause, then race moments of life.
Citrus over chocolate—senses a flitter.
Orange mascarpone whipped cream— seeing stars.
There’ve been many pies through Avi Pie, yet never like this—similar in method but divergent in taste. I love recipes that shake, awakening the spirit.
This Pie!
A video for making.
Orange/Chocolate – there are some who aren’t into this combination. I encountered one such man ; ) If hesitant, might you be willing in light of a story? We brought this pie to our best friends’ house. Best friend husband isn’t into citrus/chocolatey desserts (some best we are). This pie, his new thing. And, he isn’t the say what we want to hear type. Nope. He’s super sweet peppered with tell it like it is, just how we like ’em.
Orange – the recipe includes a good amount of orange, but the majority of zest is filtered, leaving the perfect amount. Thanks for testing America’s Test Kitchen.
Cinnamon – we have a thing for cinnamon; a taste can be found from graham cracker crust, to chocolate layer and the finale, a dash in the fresh whipped cream too. While optional, spice enhances both orange and chocolate well.
One Pot Easy – The cream filling is made at once, strained, then divided into two for ease in layering.
Orange Mascarpone Whipped Cream
Does making whipped cream from scratch seem like too much work? Have you tried and the cream didn’t rise or fell flat? What do you say together, we make the best whipped cream ever! Mascarpone’s for special occasions. I think today’s pretty special. If mascarpone’s unavailable though, heavy whipping cream works like a charm.
When first making, fresh whipped cream was easier than I thought, but perfecting… another story, so a video showing how the whip should look, when to stop, and other important things like sampling the goods.
If not the video type, tips for making fresh whipped cream:
Freeze – About fifteen minutes before ready to serve, freezer chill a medium-size (deep metal or glass) bowl and the beaters from your electric mixer. I think, this method helps make the best whipped cream.
Focus – It’s important to keep an eye on whipping the cream, especially if the goal is stiff peaks. Think of mixing as a rollercoaster that goes up, over, and down. Peaks are similar in how we work to rise, there is a peak, then if over beat, deflate.
Mix – Add the ingredients. Are you going for soft or stiff peaks? Using an electric mixer, start on low-medium (holding in the middle of the bowl helps with splash!) As the mixture begins to thicken, increase the speed. The mixer should reach medium-high to high when soft/stiff peaks form. Now’s the time to avoid over beat and deflated whip. Not all is lost in the over beat though, the whip is still dang good just droopy and won’t pipe well.
The Goods – Happy dance, time to taste. Mother may I, another dab needed. Are you ready to use the whipped cream? If not, cover and back into the fridge until ready to serve.
The Waiting is the hardest part
Slice.
Dare you to share.
We made time for silk smooth orange over chocolate three times in our busiest month of the year.
In looking at sweetie pie again, I’m thinking four tonight?
Orange Chocolate Cream has been on my list to “post” for six months.
Everything in its own and perfect time.
Orange Chocolate Cream Pie
Ingredients:
9 x 1½-inch deep Graham Cracker Crust
- 1 3/4 cups, twelve sheets graham crackers - or a store bought crust
- 2 Tablespoons light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 7 Tablespoons butter, just melted (6 Tablespoons at sea level)
Orange Chocolate Filling
- 2/3 cup cane sugar
- 3½ Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 Tablespoon grated orange zest plus 1½ Tablespoons juice
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs - slightly mixed, yolks broken
- 1 teaspoon pure vanilla extract
- 6 ounces bittersweet chocolate - fine chopped
- 1/4 teaspoon cinnamon - optional
Orange Mascarpone Whipped Cream
- 1 cup heavy whipping cream, cold
- ¼ cup mascarpone cheese
- 2 Tablespoons powdered sugar
- 2 Tablespoons orange juice plus 1 teaspoon orange zest
- dash cinnamon - optional
Garnish
- chocolate shavings
Instructions
9 x 1½-inch deep Graham Cracker Crust
- In a food processor—combine graham crackers, brown sugar, cinnamon, and salt. Pulse until crumbs are fine. For easy clean-up, pour crumb mixture into a medium bowl, then add melted butter. Stir well with a fork, making sure to coat the crumbs until the butter is even in distribution.
- Spread crumbs across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and all the way up the sides of the pie plate. Refrigerate for 5-10 minutes.
- Preheat the oven to 350˚F. Butter your pie pan with a very light coat, then set aside.
- Place the crust on the center oven rack while starting the orange chocolate filling, bake for 7 minutes. When the timer sounds, cool on a wire rack until ready to fill.
Orange Chocolate Filling
- Keep the 6 ounces of chocolate, a medium bowl with (optional) cinnamon, a large bowl fit with a fine mesh strainer, the vanilla, a small/medium offset spatula, large spatula and both a 1 and ½ cup measuring cup close to the pie shell.
- In a medium saucepan, whisk sugar, cornstarch and salt together. Add the orange juice/zest, milk, heavy cream and eggs. Run a whisk or spatula along the corners and bottom of the saucepan, making sure the mixture is well combined.
- Place the saucepan over medium-high heat. Whisk nonstop until the mixture boils and thickens, about 7 minutes. Continue stirring for 60-90 seconds. Remove from heat. Strain mixture through a fine mesh strainer and into a large bowl. Stir in the vanilla. Transfer 1½ cups filling to a medium bowl with chopped chocolate and (if using) cinnamon; stir until smooth. Let mixture cool for 10 minutes, stirring often, then pour the chocolate mixture into the graham cracker crust and smooth with the offset spatula or back of a spoon. Clean your offset spatula or spoon and layer the orange filling over the chocolate, then smooth again.
- Cover with parchment or plastic to prevent a film and refrigerate 4 hours to overnight.
Orange Mascarpone Whipped Cream
- About 15 minutes before you're ready to serve, chill a medium-size deep (preferably metal or glass) bowl and the beaters from your electric mixer in the freezer.
- Start at low-medium speed. Beat the cream, mascarpone, sugar, orange juice/zest and dash of cinnamon until the mixture begins to thicken. Increase the speed towards medium/high and continue until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready for use.
Pie Assembly
- Pipe or spread the whipped cream and sprinkle with chocolate shavings.
Notes
- If making a cream pie for the first time—at about the seven minute mark, the pastry cream will change or thicken. The consistency should be like pudding.
- If you don't have mascarpone, leave out and continue with the recipe (same measurements). If wanting more whip, add an additional 1/4 cup heavy whipping cream.
- This pie appears to have a film but there isn't really just a golden time to serve, and that's once the refrigerator chill subsides. In light of this window, let this beauty rest at room temperature for 10-15 minutes before enjoying.
