Name: Chocolate Orange Pie Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 5 h 35 min
Cuisine: American
Ingredients: 24 Oreo Cookies; ¼ cup melted unsalted butter; 3 ounces orange Jell-O (1 box); 2 teaspoons orange extract; ½ cup orange juice; ⅔ cup boiling water; Ice (enough to fill 1 cup measuring cup when added to orange juice); 2 ½ cups whipped topping; 11 ounces mandarin oranges (1 can, drained); 1 cup heavy whipping cream (divided); 12 ounces semi-sweet chocolate chips; Reserved mandarin orange slices (optional)

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Introduction

Chocolate Orange Pie is a delightful combination of rich chocolate, zesty orange, and a crisp Oreo crust. This no-bake dessert layers creamy orange filling with a smooth chocolate ganache for a refreshing and indulgent treat perfect for any occasion.

A slice of pie is shown on a white plate with a white marbled surface underneath. The bottom layer is a dark, crumbly crust. Above that is a thick, light orange creamy filling with bright orange pieces embedded inside. The top layer is a smooth, glossy dark chocolate ganache. The slice is decorated on top with small swirls of dark chocolate frosting and a bright orange slice on the center swirl. In the background, the rest of the pie with similar decoration is visible, along with several orange slices to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo Cookies
¼ cup melted unsalted butter
3 ounces orange Jell-O (1 box)
2 teaspoons orange extract
½ cup orange juice
2 ½ cups whipped topping
11 ounces mandarin oranges (1 can)
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chips

Instructions

Step 1: Crush Oreo cookies in a food processor until finely ground. Add melted butter and pulse until well combined. Press the mixture evenly into an 8-inch pie pan. Refrigerate to set.
Step 2: In a bowl, dissolve the orange Jell-O, orange extract, and ⅔ cup boiling water. Pour ½ cup orange juice into a 1-cup measuring cup, add ice to fill, then pour this cold mixture into the Jell-O. Stir until slightly thickened and remove leftover ice.
Step 3: Whisk whipped topping into the Jell-O mixture. Refrigerate until the filling can hold its shape, about 20 minutes.
Step 4: Drain mandarin oranges on paper towels to remove excess moisture. Reserve a few slices for decoration, if desired.
Step 5: Place half of the orange filling into the Oreo crust. Top with mandarin oranges, then spread remaining orange filling over the top. Refrigerate at least 30 minutes or until set.
Step 6: Heat heavy cream to boiling, then pour it over the chocolate chips. Let sit for 4 minutes without stirring, then whisk until smooth and thickened. Allow ganache to cool slightly if needed.
Step 7: Pour about 1 cup of ganache over the set pie filling. Let cool at room temperature for 20–30 minutes, then refrigerate for 4 hours or overnight to firm up.
Step 8: Cool remaining ganache to room temperature, place in a piping bag, and pipe decorative edges on the pie. Garnish with reserved mandarin orange slices.

Tips & Variations

Use freshly squeezed orange juice for a more natural citrus flavor.
For a tangier twist, substitute mandarin oranges with fresh orange segments or blood oranges.
Try bittersweet chocolate chips if you prefer a less sweet ganache.
Allow the ganache to cool slightly before pouring to prevent melting the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, allow the pie to come to room temperature for about 15 minutes before serving to soften the ganache slightly.

How to Serve

A round pie with three clear layers sits in a glass pie dish on a white marbled surface; the bottom layer is dark, crumbly crust, the middle layer is thick and creamy orange filling with visible small chunks of orange fruit, and the top is a smooth, glossy dark chocolate layer decorated with piped dark chocolate rosettes around the edge and two rosettes each topped with a bright orange fruit segment near the center; the pie has a slice removed, revealing the clean edges of the layers inside, with some crumbs on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of making the Oreo crust?

Yes, you can substitute a store-bought graham cracker or cookie crust, but the Oreo crust adds a rich chocolate flavor that complements the filling well.

Is it necessary to refrigerate the pie before adding the ganache?

Yes, refrigerating the pie ensures the filling sets properly, which helps the ganache layer stay intact and prevents it from melting or mixing into the filling.