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About the Recipe: This pie is a wonderful way to share holiday joy – a pecan gingersnap cake-like crust wraps clouds of whipped cream around juicy orange pieces, and waves of candied orange chocolate swirl through the cream. This holiday pie is a celebration holiday dessert.
Inspired by my Christmas Pie: Featured on Thermador’s website from the Thermador and Tastespotting Ultimate Recipe Contest.
Cook’s Note: If you don’t have 1/2 cup orange syrup, add water or almond milk to make 1/2 cup of liquid. The amount of orange peels and orange slices will depend on the size of your oranges. If they are small, you might need 3 oranges. Also, I used about 12 to 15 gingersnap cookies to make the crumbs, but this depends on the size of your cookies.
To Serve: Before serving, garnish the top of pie with 3 large orange slices and orange leaves. Carefully cut into slices to serve; remove whipped cream from cutting knife while cutting slices of pies.
Yield: about 8 to 10 slices
pdf for Copy of Recipe – Chocolate Candied Orange Whipped Cream Pie
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