CRUST- stir butter with sugar; stir into crumbs
until moistened. Press into 9in tart pan with
removable bottom. Bake in centre of 325 degF oven
for 20-25 minutes or until firm. Let cool on rack.
In heavy saucepan, heat 1 c of the milk, cream,
and orange rind over medium heat until bubbles
form around the edge. In a large bowl, whisk
together the remaining milk, sugar, eggs, and
conrnstarch; whisk in hot milk mixture to thicken
slightly. Return to pan; bring to a boil over
medium-high heat, whisking constantly. Boil,
stirring gently with wooden spoon, for 2 minutes
or until thick enough to mound on spoon. Strain
through sieve into large bowl.
Stir in white chocolate, butter, and vanilla until
smooth. Transfer 2 tbsp to small bowl. Pour
remaining custard into crust, smoothing top.
Melt semisweet chocolate, stir into reserved
custard. Using piping bag, pipe in spiral patter
over filling. From centre to rim, pull knife
through chocolate at even intervals. Refrigerate 6
hours or until set. Top with Chocolate Spiders (if
using). Sprinkle coloured sugar around edge.
Originally Submitted
3/31/2012
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