Chocolate Cream Pie with Orange-Mascarpone Cream Topping Runner Up Recipe

27th January, 2011 - Posted by Tara - No Comments

How Pretty is your Pie? Contest – Runner Up

Chocolate Cream Pie with Orange-Mascarpone Cream Topping Recipe

Chocolate Cream Pie with Orange Mascarpone Creame Topping


Flaky Crisco Pie Crust

  • 1-1/2 cups low-protein flour, such as White Lily All-Purpose (not self-rising)
  • 1/4 tsp.  baking powder
  • 1/2 tsp. salt
  • 1 tsp sugar
  • 1/2 cup Crisco all-vegetable shortening, chilled in freezer
  • 4-6 Tbsp. ice water
    Chocolate Cream Pie Filling

  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 2 Tbsp. natural unsweetened cocoa powder
  • 1/2 tsp. salt
  • 2 tsps. finely grated orange zest
  • 2 cups milk
  • 2 large egg yolks
  • 3 oz. bittersweet chocolate, coarsely grated
  • 1 tsp. vanilla
  • 1/2 tsp. orange extract
  • Orange-Mascarpone Cream Topping

  • 1 cup Mascarpone, chilled
  • 3/4 cup confectioner’s sugar
  • 1 cup heavy whipping cream, chilled
  • 3 Tbsp. Orange liqueur, such as Triple Sec
  • 1 Tbsp. finely grated orange zest


  • 1.6 oz. (1/2 bar) Orange Peel in Dark Chocolate Bar 55% cacao
  • 2-3 thin slices fresh orange



Pulse flour, baking powder, salt and sugar in work bowl of food processor to combine. Cut Crisco into 5-6 pieces; add to work bowl; pulse till contents are like wet sand. Pour into medium bowl. With fingers or fork, mix in ice water, adding only enough to form a dough. Press into a disc, wrap in plastic wrap and refrigerate at least 15 minutes. Roll out on lightly floured surface to 12″ circle. Fit into 8″ deep dish or 9″ regular Emile Henry pie dish without stretching. Trim and flute edges. Refrigerate 15 minutes. Heat oven to 375F. Prick pie dough with fork all over; cover with foil; fill with pie weights. Bake 15 minutes; remove weights and foil. Return pie to oven and continue to bake another 15 minutes, or till crust is golden brown and cooked through. Cool completely.


In 1-quart microwaveable bowl, whisk together sugar, cornstarch, cocoa, salt, orange zest, milk and egg yolks. Microwave on high heat for 2 minutes, then whisk till smooth. Continue to heat, then whisk, at 1-minute intervals until mixture is just thickened, about 4-5 minutes total.

Remove from microwave and stir in chocolate, flavorings and butter. Whisk or stir till melted and smooth. Press through a sieve into a clean bowl. Cool slightly, then pour into cooled crust. Cover and refrigerate at least 2 hours or overnight.


In medium bowl, combine mascarpone and sugar. With electric mixer, beat on medium till well mixed, about 1 minute. Add cream, liqueur and zest and continue to beat till mixture is whipped and thick enough to put in frosting bag and pipe onto pie. Using a star tip (or other favorite tip), pipe topping over cooled pie, mounding center section higher than edges.


Sprinkle edges of pie thickly with grated or curled chocolate bar. Sprinkle raised center section lightly with chocolate. Twist 2-3 orange slices and place atop raised center section.

Yield: 8 servings

NOTE: Chocolove Orange Peel in Dark Chocolate (55% cacao) was used; however, plain dark chocolate can be substituted.

Submitted By: J. Castranova – New Bern, NC

View other recipe at Emile Henry USA now>>

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