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Crust:
Filling:
Make Crust:
In a bowl combine the flour, orange rind, and ground almonds. In a small bowl combine the oil and orange juice and beat until frothy. Add the orange juice mixture to the flour mixture. Blend well.
Form the dough into a ball and roll it out on well-floured wax paper, large enough to fit a 9" pie pan. Transfer the dough to a 9" pie pan. Flute the edges and prick all over with a fork. Bake the crust for 10 minutes or until lightly browned. Cool on a rack.
Make Filling and Assembly:
Whip 1 cup of the cream and fold into the chocolate mixture. Fold in the egg whites. Spoon into the baked pie shell. Chill.
Sweeten and whip the remaining cream and use as a garnish on top of the pie along with bitter chocolate shavings.
Poster's Notes:
Posted by Risa Silverglate
Nutritional Info Per Serving: N/A
1 cup flour, sifted
Rind of 1 orange, grated
2 tbsp. ground almonds
1/4 cup oil
2 tbsp. orange juice
6 ounces good quality semi-sweet or bittersweet chocolate
1 egg
2 egg yolks
2 tsp. pure vanilla extract
2 egg whites
1-1/4 cups
heavy cream, whipped
Shaved bitter chocolate
Preheat the oven to 400°F.
Melt the chocolate in a double boiler over simmering water. Remove from heat and beat in, one at a time, the egg and the two egg yolks. Beat the whites until still but not dry.
During the Spanish Inquisition, many Sephardic Jews fled to the Caribbean Islands and northern South America. The Pomeroon, as it was known then (it is now French Guyana), was home to Sephardic Jews as early as the 1500s. All that remains now of that early settlement is this pie recipe.