A vibrant pie combining a chocolate ganache topping over orange‑flavored filling and Oreo crust—decadence meets citrus in one slice.

Why You Will Love This Recipe

• The mix of bright citrus and rich chocolate is elegant and bold.

• No baking for filling, just chilling and final ganache.

• Visual appeal with mandarin slices and chocolate drizzle.

• Balanced sweetness and acidity.

• Perfect for dessert occasions where you want something a bit different.

Chocolate Orange Pie

Chocolate Orange Pie begins with a sturdy Oreo cookie crust—Oreos pulsed into fine crumbs and combined with melted butter, then pressed into an 8″ pie pan and chilled. The filling is a structured swirl of orange and vanilla pudding. You dissolve orange Jell‑O with boiling water, stir in orange juice and ice to partially set it, then fold in whipped topping so it thickens and holds shape in the crust.

On top of that lies mandarin orange segments—drained carefully so they don’t make the filling soggy—placed in or atop the filling to provide juicy citrus bursts. Once the pie is chilled and semi‑set, a chocolate ganache is poured over. The ganache is made by heating heavy cream and pouring over semi‑sweet chocolate chips, then stirring until smooth and adjusting thickness. Once slightly cooled, pouring it over the pie creates a glossy, thin chocolate layer that covers the surface without overwhelming—just enough chocolate to complement the citrus beneath.

The contrast is what makes this pie special: citrus brightness and chocolate richness in a single bite. The crust adds crunch, the orange filling is smooth and uplifting, and the ganache adds a silken finishing touch. Because much of the work is chilling rather than baking, this dessert is ideal for make-ahead occasions. Serve chilled, slice cleanly, drizzle extra ganache or decorate with orange slices for elegance. It’s a dessert that stands out visually and flavorfully.

Servings

8–10 slices

Time

Ingredients

Crust:

• 24 Oreo cookies (one package)

• ¼ cup unsalted butter, melted

Orange Filling:

• 1 package orange Jell‑O (3.5 oz)

• 2 tsp orange extract

• ⅔ cup boiling water

• ½ cup orange juice + ice

• 2½ cups whipped topping

• 1 can mandarin orange segments (≈ 11 oz), drained

Ganache:

• 1 cup heavy cream

• 12 oz semi‑sweet chocolate chips

Instructions

1. Make crust. Pulse Oreos into fine crumbs, combine with butter, press into an 8″ pie pan, then chill.

2. Prepare orange filling. Dissolve Jell‑O and extract in boiling water. Add orange juice and ice to partially set. Fold in whipped topping when cooled.

3. Layer filling & fruit. Pour half the filling into crust, arrange mandarin segments, pour remaining filling. Chill until firm (~30 min).

4. Make ganache. Heat cream; pour over chocolate chips; let sit, then stir smooth. Cool slightly.

5. Top pie. Pour ganache over set pie carefully. Let flow evenly.

6. Chill fully. Refrigerate for ≥4 hours or overnight.

7. Decorate & serve. Pipe edges with ganache, top with mandarin slices, and slice with sharp knife.

Tips

• Drain mandarin segments well to avoid excess moisture.

• Let ganache cool a bit so it doesn’t seep into filling.

• Chill fully before slicing for clean cuts.

• Use good‑quality chocolate for ganache depth.

• Add orange zest for extra citrus aroma.