Chocolate Fudge Pie*
Makes 8-10 servings
This is a new version of a chocolate pie with an orange tang, developed by Karen Barker, pastry chef, cookbook author and co-owner of the Magnolia Grill in Durham, N.C.
4 ounces unsweetened chocolate, cut into pieces
10 tablespoons butter
2 large eggs
2 large egg yolks
1-3/4 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup flour
1/4 cup orange juice (see note)
2 tablespoons orange marmalade
1 refrigerated unbaked pie crust, pressed into 9-inch pie pan
Powdered sugar and whipped cream, for garnish
Preheat oven to 425 degrees (see note).
Melt unsweetened chocolate and butter in top of a double boiler. Combine eggs, egg yolk, sugar, salt, vanilla and flour. Whisk to combine.
Whisk in orange juice, orange marmalade and reserved chocolate mixture. Pour mixture into prepared pie crust. Bake for 25 minutes until puffed, set and slightly crusty on top. Cool completely before serving. Sprinkle the pie with powdered sugar and serve with whipped cream.
Notes: This pie bakes at an unusually high temperature to create its ultra-creamy interior and contrasting crusty exterior. Substitute Grand Marnier for the orange juice, if preferred.