This recipe is from my book, "VANILLA." In the late 1500s and early 1600s Sephardic Jews fled the Spanish and Portuguese Inquisition, and many of them traveled to the Caribbean islands and northern South America. Pomeroon, which is now the Republic of Guiana, became an agricultural center for many of these religious refugees. They befriended the Native Americans who taught them how to gather the wild cacao pods and vanilla beans and then how to cure them. This recipe was passed down from the Jewish families who lived in the Pomeroon.


For the crust
1 cup sifted flour
grated rind of 1 orange
2 tablespoons ground almonds
1/4 cup oil
2 tablespoons orange juice

For the filling
6 oz. good quality semi-sweet or bittersweet chocolate
1 egg
2 egg yolks
2 teaspoons pure vanilla extract 
2 egg whites
1-1/2 cups heavy cream, whipped
shaved bitter chocolate

Make the crust: Preheat the oven to 400 degrees F. 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-inch pie pan. Transfer the dough to a 9-inch 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.

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. Whip 1 cup of the cream and fold into the chocolate mixture. Fold in the egg whites. Spoon into the baked pie shell. Chill. Use the balance of the whipped cream to decorate the pie.

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