Ingredients:
1 pie crusts
1/2 cup sugar
1/3 cup unsweetened cocoa
1/2 cup light corn syrup
1 teaspoon vanilla
3 eggs
3/4 cup chopped nuts
1/4 cup margarine or 1/4 cup butter, melted
1 cup whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons orange extract
1 1/2 tablespoons orange marmalade
1 -2 teaspoon orange juice or 1 -2 teaspoon water
Directions:
Heat oven to 350*.
In a large bowl, combine sugar and cocoa.
Add corn syrup, vanilla and eggs; beat well using wire whisk or rotary beater.
Stir in nuts and margarine.
Pour into pastry-lined pan.
Bake at 350* for 30 to 40 minutes or until center is set.
Cool completely.
In small bowl, beat whipping cream until soft peaks form.
Add powdered sugar and orange extract; beat until stiff peaks form.
Spread or pipe over cooled filling.
In small bowl, combine orange marmalade and enough orange juice for drizzling consistancy.
Drizzle marmalade mixture over whipped cream.
Refrigerate at least 30 minutes before serving.
Store in refrigerator.
Yield: 8 servings.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.