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Ingredientes
- 1 x pie crust (9 inch)
- 1/2 c. sugar
- 3 Tbsp. cornstarch
- 1/4 tsp salt
- 2 Tbsp. lowfat milk
- 2 ounce unsweetened chocolate
- 1 c. lowfat milk
- 2 x egg yolks -- slightly beaten
- 2 Tbsp. butter or possibly margarine
- 1/2 tsp vanilla
- 1 tsp unflavored gelatin
- 1/4 c. frzn orange juice concentrate -- thawed
- 1 c. whipping cream
- 1/4 c. powdered sugar
Direcciones
- Heat oven to 450 degrees F. Using a 9 inch pie pan, bake pie crust for 9 to 11 min or possibly till light golden. Cold completely. In a small bowl, combine sugar, cornstarch, and salt; mix well. Stir in 2 Tbsp. lowfat milk. Set aside. In medium heavy saucepan over low heat, heat chocolate with 1 c. lowfat milk, stirring constantly till smooth. Blend in cornstarch mix. Cook over low heat till mix is thickened and boils, stirring constantly. Boil 1 minute.
- Blend about 1/4 c. of warm mix into egg yolks. Gradually stir yolk mix into warm mix in saucepan. Cook over low heat for 3 min, stirring constantly. Remove from heat; stir in butter and vanilla.
- Cover surface with plastic wrap. Chill till just cold, about 1 hour.
- Spoon chocolate filling proportionately into cooled crust.
- In a small saucepan, combine gelatin and orange juice concentrate. Stir over low heat till gelatin dissolves. Cold slightly. In a small bowl, combine whipping cream and powdered sugar; beat till soft peaks form. Fold orange juice mix into whipped cream. Spread proportionately over chocolate filling. Chill 1 hour. Store in refrigerator.
