I really like this pie, it was inspired by Terry’s Chocolate Oranges – those chocolate balls you get around Christmas time, hit them and they break apart into orange-chocolate flavored sections.
But this pie has been hit or miss with my recipe testers. Two of us had great success, two had a soupy mess. We could never figure out what quite went wrong. One key (though they both swear they used it) is to use orange juice concentrate (the frozen stuff, still frozen) not any liquid version.
Anyway, I thought if you like orange and chocolate together and were feeling daring, you might want to try this. And let me know how yours turned out.
Mocha Valencia Pie
- 14 oz can sweetened condensed milk (no-fat or regular)
- 5 tbsp frozen orange juice concentrate
- 4 egg yolks
- 1 tbsp limejuice
- 1 chocolate graham cracker pie crust
- 4 oz frozen whip cream*
Mix milk and eggs with mixer on low until blended, add orange and lime juice, blend well. Pour into pie crust and bake for 20 minutes at 250 degrees. Cool completely, spread whip topping over the top and serve. Can also be frozen, thawed slightly and served as an ice cream style pie, top with whipping cream before serving.
*if you want more chocolate flavor, there is a chocolate flavored Cool Whip, though I have not tried it.