For Christmas, I decided I needed to do something different with it and thought of the chocolate oranges I got as a kid. And thus was my chocolate orange chess pie born!
This is adapted from Callie Spears’ recipe linked above. Follow her directions for the pie crust – it’s fantastic. It’s fluffy and buttery and perfect with the filling. Just remember that it has to rest for an hour before you roll it out, so include that in your timing.
Ingredients for The Filling
- 1.5 cups of sugar
- The zest of half a navel orange
- 2 tablespoons fresh orange juice (maybe from that navel orange you just zested)
- .25 cups of AP flour
- 3 tablespoons of cornmeal
- 3 tablespoons of unsweetened cocoa powder
- 3 eggs
- 1 teaspoon vanilla
- Add all the dry ingredients in a large bowl, whisk to combine.
- Add all the wet ingredients to the bowl.
- Whisk everything until smooth.
- Put that stuff in the pie shell.
- Bake at 350 for 40-50 minutes. This took longer than the original to firm up. When you check it, shake the pie a little. If it wobbles a lot, it’s not done and will run when you got it. There should be just the tiniest little wobble in the middle.
- Take it out and cool completely on a rack.
It’s really rich, so I like mine with whipped cream on top.