Orange-Chocolate Neapolitan Pie

Chocolate and Oranges are a match made in heaven. It is one of those crazy flavour combinations. This is Neapolitan pie inspired by Neapolitan icecream. Three different layers and flavours! This not only tastes great but looks awesome.

The three diffrent flavours I have used here are chocolate, orange and vanilla topped with whipped cream. I have given all the steps in detail. So lets get started.!!

Yield: one 9" pie

Ingredients

Ingredients for the crust

1 1/2 cups (180g) All-Purpose Flour

1/4 teaspoon salt

1/4 teaspoon baking powder

4 tablespoons (60g) butter

1/4 cup (45g) vegetable shortening

1 teaspoon white vinegar

1/2 tsp vanilla extract

3 to 5 tablespoons ice water

Note: I have used shortening here. You can substitute it with butter but the crust is flakier with shortening.

CHOCOLATE LAYER

3/4 tablespoon powdered gelatin

1/2 cup whole milk

3 tablespoons granulated sugar

2 tablespoon (6g) cocoa powder

1/3 cup heavy cream

1/2 teaspoon vanilla extract

VANILLA LAYER

3/4 tablespoon powdered gelatin

1/2 cup plus 2 tablespoons whole milk

3 tablespoons granulated sugar

1/3 cup plus 2 table spoons heavy cream

1 teaspoon vanilla extract

ORANGE LAYER

1 tablespoon powdered gelatin

1/2 cup orange juice

2 tablespoons whole milk

5 tablespoons granulated sugar

1/3 cup plus 2 table spoons heavy cream

Whipped cream for topping

Mix together all of the dry ingredients. Add the ingredients to a food processor.

Add the shortening, mixing until the mixture is evenly crumbly and the size of small peas. Add the butter,working it in until some larger chunks of butter remain. Sprinkle the vinegar, vanillla extract and 3 tablespoons of the ice water over the dough while tossing with a fork. Add more water if the dough isn't coming together. Just as soon as ypu can squeeze it into a ball easily, stop mixing. There should still be visible pieces of fat in the dough.

Note: Don't allow the dough to become a ball in the processor. You risk over working the dough and the crust will be tough. Remove the dough on to a workspace and bring the loose pieces together with your hand.

Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for 30 minutes.

Roll the chilled crust into a 13" circle, and lay it in a lightly greased 9" pie pan. Crimp around the edge using your fingers. Place the pie crust in the refrigerator to chill. Preheat the oven to 375°F /190 deg C with a rack set in the middle.

Add egg yolk to the edges to add colour to your crust after baking.

Line the chilled crust with parchment paper, and fill it with dried beans. Bake the crust for 20 minutes or until the crust is slightly browned. Remove it from the oven, and gently remove the foil or parchment with beans. Return the crust to the oven for 10 to 15 more minutes, until it's golden brown all over. If the edges of the crust start to become too brown, cover them with a pie shield or strips of aluminum foil. Remove the crust from the oven and cool completely while you make the filling.

To make the Chocolate Layer: In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes. In a small bowl, whisk together the sugar and cocoa powder.

After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar-cocoa mixture. Heat until the sugar dissolves.

Stir in the cream and vanilla. Pour the mixture into the base of the cooled pie crust and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes.

Sprinkle the gelatin over the milk and let it sit for 5 minutes. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar. If necessary, heat until the sugar dissolves. Stir in the cream and vanilla. Pour the mixture on top of the set chocolate custard and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes.

Take oranges in a blender. Make orange juice and add sugar. In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes.

After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar-orange mixture. Heat until the sugar dissolves, about 1 minute. Stir in the cream . Pour the mixture on top of the set vanilla layer and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes. Keep chilled until ready to serve. Just before serving, decorate the pie with some whipped cream.

I had a pie plate with removable plate. So I kept it on a vessel and removed the outer ring.

Add the whipping cream to decorate. I used an icing bag with a star nozzle.

Note:Chill well before slicing to get clean cuts.

Its time to enjoy the different flavours and textures in one mouthful. I am sure you will like it. Do let me know your comments and suggestions