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Chocolate Orange Pie

A vibrant pie combining a chocolate ganache topping over orange‑flavored filling and Oreo crust—decadence meets citrus in one slice.
Print Recipe
Prep Time 1 hour
Chilling Time 4 hours
Total Time 5 hours
Servings 10

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
 

  • Make crust. Pulse Oreos into fine crumbs, combine with butter, press into an 8" pie pan, then chill.
  • 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.
  • Layer filling & fruit. Pour half the filling into crust, arrange mandarin segments, pour remaining filling. Chill until firm (~30 min).
  • Make ganache. Heat cream; pour over chocolate chips; let sit, then stir smooth. Cool slightly.
  • Top pie. Pour ganache over set pie carefully. Let flow evenly.
  • Chill fully. Refrigerate for ≥4 hours or overnight.
  • Decorate & serve. Pipe edges with ganache, top with mandarin slices, and slice with sharp knife.

Notes

  • 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.