Orange Mousse Pie
Chocolate shavings add a touch of elegance, and a burst of flavor, to this citrusy pie.
Serves: 8Hands-on: 30 minutesTotal: 6 hours 30 minutesDifficulty: Medium
- 1 pie shell (9"), unbaked
- 1¼ cups milk
- ¼ cup orange juice
- 1 Tbsp. orange zest
- ½ cup sugar
- 3 Tbsp. cornstarch
- 2 egg yolks
- ¼ tsp. salt
- 1 Tbsp. butter
- 1 tsp. vanilla
- ½ tsp. unflavored powdered gelatin
- 1 Tbsp. cold water
- 1 cup heavy cream
- 3 Tbsp. powdered sugar
- 1 tsp. vanilla
- 1 bar of bittersweet chocolate (2 oz.)
- Heat the oven to 375°F.
- Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 15 minutes, then remove the paper and weights and bake for an additional 10 to 12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
- In a medium saucepan, combine the milk, orange juice, orange zest, sugar, cornstarch, egg yolks, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to simmer and thicken, about 5 minutes. Remove from the heat and add the butter and vanilla. Stir until melted. Pour through a fine-mesh strainer into a separate bowl and cover with a layer of plastic wrap directly on the custard. Chill for 1 hour.
- In a small bowl, mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for 10 seconds. Allow to cool for 5 minutes or until cool to the touch.
- In a medium bowl, add the cream, powdered sugar, and vanilla. Whip on medium-high speed until it starts to thicken. Slowly pour in the cooled gelatin and whip until the cream forms medium peaks. Cover and chill for 30 minutes.
- Fold half of the whipped cream into the chilled orange custard. Pour into the prepared crust and garnish the top with the remaining whipped cream. Chill for 4 hours before serving.
- Before serving, use a vegetable peel to make chocolate shavings. Sprinkle over top of whipped cream.