Portion: Makes one 8-inch pie
Chocolate Cookie Crust
1.5 cups chocolate cookie crumbs, about 200g
2 tbsp flour
2 tsp sugar
dash of salt
3/8 cup unsalted butter, melted
3 oz milk chocolate, chopped
2 cups milk
zest from 1 orange
1/2 cup sugar
8 egg yolk
1/4 cup corn starch
2 tbsp cocoa powder
2 tbsp unsalted butter
2 tbsp orange liqueur, like Grand Marnier
Orange Spiked Chantilly
1 cup whipping cream
4 tsp sugar
2 tbsp orange liqueur
Making Cookie Crust: preheat oven to 350F.
Combine cookie crumbs, flour, sugar and salt. Stir in melted butter and blend until crumbly. Spoon crumbs into an 8-inch springform pan and press firmly to form a crust. Bake for 10 minutes and allow to cool.
Making Pie Filling: Melt chocolate in microwave, stirring every 20 seconds. Set aside.
Heat milk with orange zest over medium heat until it just comes to a simmer.
Whisk together sugar, egg yolks, corn starch and cocoa powder. While whisking all the time, slowly pour milk into egg mixture. Pour liquid back into the pot and cook over low heat, whisking constantly until it thickens, about 3 minutes. Remove from heat immediately and scrape into bowl to prevent pudding from continuing to cook.
Stir in chocolate, butter and liqueur until fully incorporated.
Pour pudding into cooled cookie crust. Cover with plastic wrap and chill until set, about 2 hours.
Making Chantilly: Whip cream with mixer until soft peak formed. Add sugar and liqueur and whisk until combined.
To assemble: Spread chantilly over pie filling. Garnish by sifting cocoa powder on top, if desired. Serve.
You can also prepare the just pie filling and serve as an orange chocolate pudding.