Contributor: Pacific School Community
This recipe comes from a cookbook published by the Pacific School Community, “Farmers Grow our Food.” It was submitted for use in the cookbook by the Keel Family whose source was the California-American Cook-book. A note from the Keel Family says “this is fun to make after a day of berry picking a a local farm”.
Preheat oven to 350°F. Melt chocolate with orange juice in a small heavy saucepan. Stir until smooth and let cool. Butter a 10-inch pie plate. Beat yolks with sugar in a bowl until very thick and pale in color. Add cinnamon and melted chocolate, beating slowly until blended Beat whites with salt until stiff. Add whites 1/3 at a time to mixture, folding in gently with a spatula. Pour mixture into the pie plate, level with spatula, and bake for about 25 minutes. Allow to cool. As crust cools, it will sink in the center, forming a shell. In a large bowl, toss berries with sugar. Fill cooled pie shell with berry miture. Spread with whipped cream and sprinkle with shaved chocolate.
4 oz. bittersweet chocolate
2 Tbsp. orange juice
4 eggs, separated
1/2 cup sugar
1/2 tsp. cinnamon
1 cup each blueberries, blackberries and raspberries (or any combination)
3 Tbsp. sugar
1 cup heavy cream, whipped with 2 Tbsp. powdered sugar