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Chocolate Orange Pie Recipe

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★★★★★

4.8 from 137 reviews

This delicious Chocolate Orange Pie features a crunchy Oreo cookie crust, a creamy and zesty orange jelly filling layered with mandarin oranges, and is finished with a rich semi-sweet chocolate ganache topping. Perfectly balanced between citrus brightness and indulgent chocolate, this no-bake pie is a refreshing dessert ideal for gatherings and special occasions.

Ingredients

Scale

Crust

  • 24 Oreo Cookies
  • ¼ cup melted unsalted butter

Orange Filling

  • 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)

Ganache Topping

  • 1 cup heavy whipping cream (divided)
  • 12 ounces semi-sweet chocolate chips

Decoration

  • Reserved mandarin orange slices (optional)

Instructions

  1. Prepare the Crust: Place the Oreo cookies in a food processor and pulse until finely crushed. Add the melted unsalted butter and pulse until the mixture is well combined in a crumbly texture. Press the mixture firmly into an 8-inch pie pan to form an even crust. Refrigerate to set while preparing the filling.
  2. Make the Orange Filling: In a bowl, combine the orange Jell-O powder, orange extract, and ⅔ cup boiling water. Stir until the gelatin completely dissolves. Pour ½ cup of orange juice into a 1-cup measuring cup, then add enough ice to fill the cup. Pour the ice and juice mixture into the Jell-O and stir until it starts to thicken slightly. Remove any remaining ice cubes.
  3. Incorporate Whipped Topping: Whisk the 2 ½ cups of whipped topping into the orange gelatin mixture until fully combined. Refrigerate the mixture until it can hold its shape, about 20 minutes.
  4. Prepare Mandarin Oranges: Drain the mandarin oranges thoroughly and pat them dry on paper towels to remove any excess moisture. Set aside a few slices for decoration if desired.
  5. Assemble Filling: Spoon half of the orange filling into the prepared Oreo crust and mound it evenly. Layer with the drained mandarin oranges on top, then spread the remaining orange filling over the fruit. Refrigerate the pie for at least 30 minutes until set.
  6. Make the Ganache Topping: Heat 1 cup of heavy whipping cream in a saucepan until it comes to a boil. Pour the hot cream over the 12 ounces of semi-sweet chocolate chips in a heatproof bowl. Let it sit, undisturbed, for 4 minutes to melt the chocolate, then whisk until smooth, dark, and thick. Allow the ganache to cool slightly so it won’t melt the pie filling when poured.
  7. Top the Pie: Pour approximately 1 cup of the ganache evenly over the set orange filling layer. Let the pie cool on the counter for 20 to 30 minutes, then refrigerate for at least 4 hours or overnight to fully set the ganache and flavors.
  8. Decorate: Cool the remaining ganache to room temperature and transfer it to a piping bag. Pipe decorative edges around the pie. Top with the reserved mandarin orange slices for an attractive presentation. Keep refrigerated until serving.

Notes

  • Ensure the mandarin oranges are well drained and patted dry to prevent watery pie filling.
  • For best results, refrigerate the pie overnight to allow the flavors to meld and the ganache to fully set.
  • You can substitute whipped topping with homemade whipped cream if preferred.
  • The pie crust requires no baking as it sets firmly in the refrigerator.
  • Use a sharp serrated knife to slice the pie for clean pieces.

Keywords: Chocolate Orange Pie, no-bake pie, orange jello pie, Oreo crust dessert, mandarin orange dessert, chocolate ganache pie

Find it online: https://recipeswithmia.com/chocolate-orange-pie-recipe/