Chocolate Orange Pie

Indulge in a luscious dessert that perfectly combines the tangy sweetness of orange with the richness of chocolate. This Chocolate Orange Pie features a crisp Oreo crust, a creamy orange-flavored filling, and a decadent chocolate ganache topping. It’s a show-stopping treat ideal for special occasions or when you simply crave a unique flavor pairing.

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Ingredients

Crust

• 24 Oreo Cookies
• ¼ cup unsalted butter, melted

Orange Filling

• 3 ounces orange Jell-O (1 box)
• 2 teaspoons orange extract
• ½ cup orange juice
• 2 ½ cups whipped topping (like Cool Whip)
• 11 ounces mandarin oranges (1 can, drained)

Chocolate Ganache Topping

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

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Instructions

Prepare the Crust

1. Crush Oreo cookies in a food processor until they form fine crumbs.
2. Add melted butter to the crumbs and pulse until well combined.
3. Press the mixture evenly into an 8-inch pie pan. Refrigerate to set while preparing the filling.

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Make the Orange Filling

1. In a medium bowl, dissolve the orange Jell-O and orange extract in ⅔ cup of boiling water. Stir until fully dissolved.
2. In a measuring cup, combine ½ cup orange juice with enough ice to reach 1 cup. Add this to the Jell-O mixture and stir until slightly thickened. Remove any remaining ice cubes.
3. Whisk in the whipped topping until the mixture is smooth and fluffy. Refrigerate for about 20 minutes or until it can hold its shape.
4. Drain the mandarin oranges and pat them dry with paper towels to remove excess moisture. Reserve a few slices for garnish if desired.
5. Spread half of the orange filling over the prepared crust. Layer with mandarin orange slices, then top with the remaining orange filling. Smooth the top and refrigerate for at least 30 minutes or until set.

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Prepare the Chocolate Ganache

1. Heat the heavy cream in a small saucepan until just boiling. Remove from heat and pour over the chocolate chips in a bowl. Let sit undisturbed for 4 minutes.
2. Whisk the mixture until smooth, shiny, and thick. Let it cool slightly to avoid melting the filling.
3. Pour about 1 cup of the ganache over the pie, spreading it evenly. Let cool at room temperature for 20-30 minutes, then refrigerate for at least 4 hours or overnight.

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Decorate the Pie

1. Let the remaining ganache cool to room temperature. Transfer to a piping bag with a decorative tip.
2. Pipe along the edges of the pie and garnish with the reserved mandarin orange slices.

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Tips for a Perfect Chocolate Orange Pie

1. Crust Substitution: If you prefer, use chocolate graham crackers instead of Oreos for a slightly less sweet crust.
2. Layering Tip: Pat the mandarin oranges thoroughly dry to prevent excess moisture from seeping into the filling.
3. Ganache Texture: If the ganache thickens too much while cooling, gently reheat it in the microwave for a few seconds to regain its pourable consistency.
4. Storage: Keep the pie refrigerated, covered, for up to 3 days. It can also be frozen for up to a month—just thaw overnight in the fridge before serving.

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This Chocolate Orange Pie offers a delightful combination of flavors and textures. The creamy orange filling pairs beautifully with the rich chocolate ganache, while the Oreo crust provides the perfect crunch. It’s a dessert that’s as visually stunning as it is delicious!