Try this pie at your own risk….

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.

4 thoughts on “Try this pie at your own risk….

  1. It’s a custard pie. Custards don’t set when the proteins in the egg yolks don’t get sufficiently beat, though acids compensate. They don’t set when there’s too much liquid. They unset (curdle) if they’re baked too long as well as not setting if not baked long enough.

    They swear they did the right thing with the liquid amounts. And the acids in both the orange and the lime juice also help set the proteins so it’s unlikely they missed that. Therefore my guess is that they cooked it way too short or way too long – most likely not long enough. The possibility there might be the temperature being too low as well as not baking for enough time.

    If I made it and it was still soupy, I’d bake it for half as long again – to 30 minutes or so – to see if that pushed it into setting. If that set it, then later I’d go buy an oven thermometer to see what the real temperature is in my oven.

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  2. Ooooohhh, yum! I love chocolate and orange. I’m still peeved at Starbucks for doing away with their Valencia and then their Orange Mochas.

    I make a Creamy Mocha Valencia cake. It’s a Devil’s Food cake recipe with espresso powder, orange extract (or orange oil, but only in a pinch) and orange zest added to it. And then I frost it with an orange/cream cheese frosting. You could also do a chocolate icing with orange flavor added.

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