| 1 | pie crust (9-inch) | |
| ½ | cup | sugar |
| 3 | Tbsp. | cornstarch |
| ¼ | tsp. | salt |
| 2 | Tbsp. | milk |
| 2 | oz. | unsweetened chocolate |
| 1 | cup | milk |
| 2 | egg yolks, slightly beaten | |
| ½ | tsp. | vanilla |
| 1 | tsp. | unflavored gelatin |
| ¼ | cup | frozen orange juice concentrate, thawed |
| 1 | cup | whipping cream |
| ¼ | cup | powdered sugar |
Heat oven to 450°F. Using a 9-inch pie pan, bake pie crust for 9 to 11 minutes or until light golden brown. Cool completely. In a small bowl, combine sugar, cornstarch, and salt; mix well. Stir in 2 tablespoons milk. Set aside. In medium heavy saucepan over low heat, melt chocolate with 1 cup milk, stirring constantly until smooth. Blend in cornstarch mixture. Cook over low heat until mixture is thickened and boils, stirring constantly. Boil 1 minute. Blend about ¼ cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Spoon chocolate filling evenly into cooled crust.
In a small saucepan, combine gelatin and orange juice concentrate. Stir over low heat until gelatin dissolves. Cool slightly. In a small bowl, combine whipping cream and powdered sugar; beat until soft peaks form. Fold orange juice mixture into whipped cream. Spread evenly over chocolate filling. Refrigerate 1 hour. Store in refrigerator.
Yield: 8 servings