Oh, Snap. We’ve entered the season of holiday deliciousness. And this Chocolate Orange Cream Pie? Is amaze.
It seems every weekend this time of year fills with another party, another potluck, another gathering of friends and family and festive cheer. Oh, don’t get me wrong. This is not a complaint. This is reason for a whole month of celebrations. It’s an excuse to indulge and pamper and delight everyone around you with chocolatey, decadent goodness.
The foundation for our way better pie all starts with one of our newest Way Better Snacks seasonal flavors: Oh, Snap! Gingersnap Tortilla Chips. The late punch of gingery spice starts with a subtle molasses sweetness that is perfect for the holidays. But, don’t worry: if you’re making this another time of year, our Sweeet Potato will be a sweet enough swap!
Then, we fill those adorable crusts with a simple and delicious chocolate-orange cream. When we indulge? We indulge way better. With real ingredients. Fresh oranges. Pure cane sugar. Antioxidant-rich dark chocolate. We’re not saying this is health food. But it’s way better food. With whole, awesome ingredients. Just like us!
Did we mention you don’t even need to bake the pie? The crusts take just 15 minutes in the oven, then you pop the cream in the fridge for two hours to let it set, and fill. How easy is that? You will wow any holiday party with this decadent dessert, without spending hours hovering over a hot stove. Oh, snap! It’s time for dessert!
Chocolate Orange Cream Pie with Oh, Snap! Ginger Crust
For the crust:
1 bag Oh, Snap! Gingersnap Tortilla Chips
1 cup all-purpose flour
2 Tbsp sugar
1/4 tsp salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled
1 large egg yolk
3 Tbsp ice water
Chocolate Orange Pastry Cream:
1/2 cup sugar
1 tsp orange zest
1/4 tsp of salt
4 Tbls cornstarch
1 Tbsp fresh-squeezed orange juice
2 large eggs
2 cups whole milk
1 tsp vanilla extract
2 Tbsp butter, cut in small cubes
1 cup chopped dark chocolate
In a food processor or blender, grind the chips into a fine dust. You should end up with slightly more than one cup.
Add the flour, sugar, and salt. Pulse to combine, then add the cold butter and pulse until the pieces are no bigger than peas.
Add the egg yolk and ice water, and again pulse until the dough comes together. Turn out onto some plastic wrap, form into a disc, wrap and freeze for 20 minutes (or chill for an hour in the refrigerator).
Preheat the oven to 425 F. Press the dough into small tart pans, prick with a fork, and bake for 13-15 min, or until golden. Let cool before filling.
With clean fingers, press the sugar and zest together until there are no zest clumps left. Whisk in the salt and cornstarch, then the orange juice and eggs. Set aside.
In a large saucepan, heat the milk and vanilla. Bring just to a boil, then add 1 cup of the hot milk to the sugar mixture while whisking vigorously. Add another half cup of hot liquid, whisking until smooth, then pour it all into the pot on the stove with the rest of the milk.
Keep whisking over medium heat until it thickens substantially. Remove from the heat, add the butter and chocolate, and whisk until completely smooth. If need be, you can put it through the blender at this point.
Pour the pastry cream into a bowl and gently press plastic wrap directly on the surface to prevent a skin forming. Refrigerate for 2 hours, or until completely cool.
To assemble the pie, divide the pastry cream between your prepared pie shells, and top with whipped cream, chocolate shavings, and orange zest. Serve cold, or at room temperature.
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