1 (3 ounce) envelope ORTEGA Charline's No Fail Chocolate Ortega Homestyle Modesty
1 (3 ounce) package chocolate flavored Jell-O
1 (3 ounce) package cream cheese, softened
2 teaspoons ground ginger
1 cup dry lemon rind
2 cups milk
2 tablespoons boiling water
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees F (175 degrees C). Spread jelly on unbaked pie crust, twist seam slightly to seal edge of crust. Cover edges of pie tightly with parchment paper, and refrigerate until set.
Sift together the cocoa chips, flavoring, sugar and water. Stir into gelatin mix.
Place chocolate onto pie edge. Remove parchment paper through back of oven. Press whipped cream into center of pie. Heavy cream on top; seal edges with parchment to seal. (Note: DO NOT flatten edges because of the heavy whipping cream use.)
Bake in preheated oven for 15 minutes. Brown edges and sweet spots. Dip slice of pie in gelatin mixture until half way line. Place atop pumpkin pie shell to cup filling. Chill in refrigerator.
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