Orange Custard Pie With Chocolate Sauce


Recipe courtesy of Chef Jeremy Wolgamott, High Hat Cafe

Serves 8 to 10

  • 1 1/2 cup all purpose flower
  • 1 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 cup lard
  • 1/4 cup butter
  • 1/4 cup ice cold water
  • 3 egg yoks
  • 1 tbs orange zest
  • 1 12 oz can sweetened conedsed mik
  • 2/3 cup frresh squeezed orange juice
  • 4 oz semi-sweet chocolate
  • 1/4 cup heavy cream



Preheat oven to 400 egrees F.
In you rfood processor mix together, flour, sugar and salt.

Pulse in lard and butter quickly, until mix is course.
Add cold water a tablespoon at a time.

Knead dough until you form a disc then gently roll out (don['t over knead).
Place dough in 9" pie pan, place aluminum foil on  dough and cover with pie weights (dry beans will do).
Bake for 30 min. at 400 degrees, remove and let cool.

Reduce heat to 300 degress.
In a mixeer, beat egg yolk and orange zest for 5 minutes on high speed.
Lower speed to medium add condensed milk and continue for 3 minutes
Lower speed again add in orange juice until thouroughly mixed.
Pour into col pie shell and bake at 300 degrees for 45 minutes.

Rotate pie and chek to see if done (may need another 20 minutes). Cook until custard is set, it should still be a little jiggly but not liquid.
Place pie in refridgerator for at least one hour.

Using double boiler, melt chocolat and heavy cream and pour over cooled pie.
Smooth out using spatula.
Let pie cool with chocolate on it.
Using small knife etch pie slices into chocolate.

Serve cold with freshly wipped cream on top.

Louisiana Recipes Weekly


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