Chocolate and Orange is one of those crazy flavor combinations that you would never expect to pair well but somehow it’s AMAZING. It’s like it was just meant to be. Kind of like those Chocolate Oranges we get in our stockings at Christmas! The ones you smash and then eat… I love those!
This dessert is one of my favorite no bake pie recipes! It starts out with a chocolate cookie crust filled with an amazing no bake orange filling and then it’s topped with a rich chocolate ganache! If you’ve never made ganache before, don’t let the fancy name scare you. It is literally the easiest thing ever to make! Just 2 ingredients and it takes just 5 minutes!
You will have extra ganache with this recipe. While the pie is in the fridge, I allow the remaining ganache to sit at room temperature. Once the pie (and the extra ganache) is completely cooled, I pipe it on to decorate and put the pie back in the refrigerator.
Items You’ll Need For This Recipe
* Oreo Cookies * Orange Jell-O * Mandarin Oranges *
Chocolate Orange Pie
- 1 package Oreo Cookies (24 cookies)
- ¼ cup unsalted butter melted
- 1 package orange Jell-O (3.5 oz)
- 2 teaspoons orange extract
- ½ cup orange juice
- 2 ½ cups whipped topping
- 1 can mandarin orange segments (approx. 11 oz)
Chocolate Ganache Topping
- 1 cup heavy cream
- 12 oz semi-sweet chocolate chips
- Place Oreo cookies in a food processor and pulse until crushed. Add in melted butter and continue pulsing until well combined. Press into an 8" pie pan and refrigerate.
- Place Jell-o, orange extract and ⅔ cup boiling water in a bowl. Stir until dissolved.
- Pour ½ cup orange juice into a 1 cup measuring cup. Add enough ice to fill the measuring cup. Pour into the jello and stir until slightly thickened. Remove any remaining ice. Whisk in whipped topping and refrigerate until it can hold its shape (about 20 minutes).
- Drain mandarin oranges and place on paper towels to remove any excess moisture. (Optional: reserve a few for decoration).
- Mound ½ of the orange filling into the crust. Top with mandarin oranges and remaining Jell-o mixture. Refrigerate at least 30 minutes or until set before adding ganache topping.
- Heat heavy cream to boiling. Pour over chocolate chips and let sit for 4 minutes without stirring. Whisk until the mixture becomes dark and thick. Let cool for a few minutes if needed (to ensure it won't melt the pie). Pour approximately 1 cup of ganache over the pie. Let cool on the counter 20-30 minutes. Refrigerate 4 hours or overnight.
- Cool remaining ganache to room temperature. Place in a piping bag and pipe along the edges of the pie. Top with reserved orange slices.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I’m embarrassed to admit but I had a Epic fail with this recipe. I was trying to juggle homeschooling and cooking which I apparently can’t manage at this time. When I saw 2 1/2 cups of whipped topping I saw that one container is 8 oz and there are 8oz in a cup so one container must be a cup and I must need 2 1/2 containers of whipped topping. I was thinking that’s a lot (and yes, there was more than will fit in the pie.) Now that it hasn’t set I realize you mean to literally measure out 2 1/2 cups of Cool Whip. Lol. Life has brought my brain to a standstill. Lol! I had to share the laugh. It still taste amazing though. #dontjudgethisoverworkedmom #mybrainhasleftthebuilding
Thank you for sharing! No judgment here but I did laugh…only a little ;)! Hope you still enjoyed it!
I am going to try this with mango gelatin and sliced mangoes as l have that on hand. Will let you know how it turns out.
Sounds delicious Teresa! Definitely let us know how it turns out.
Is it possible to make this a day before serving it Thanks making for Xmas dinner no time that day.
Yes, this recipe is best made ahead of time.
Tonite is poker for the boys so I am making it .I will up date you on the mmmm, that I get. I think it will be a hit.
Love it Joanne! Can’t wait to hear about the Mmmmm factor it has!
OMG this is the very best desert ever. Brought it to a Christmas at my sister’s house and everyone loved it. Followed the recipe and it came out perfect, exactly like on your pictures. Don’t understand why so many people had problems with the filling being runny, mine was perfact for cutting but I did have to dip knife in warm water for smoother slicing. Thank you for a terrific recipe
Great tip on the cutting Mary. You’re so welcome, and I’m so very happy to hear how much you love the pie!
I pinned your recipe. This sounds soooo awesome.
Where is the recipe for this Pie? It does not work when I click on “Jump to Recipe”. I purchased the items listed here to make it. HELP PLEASE.
Oh no, I’m sorry Darlene! I’m not sure why it wasn’t showing, I’ve udpated the post and you should see it now.
I just spent 10 minutes trying to find the recipe for the orange cheesecake with chocolate glaze however I still didn’t find the actual recipe…can you help me?
I’m sorry I don’t have an orange cheesecake with chocolate glaze on my site. My friend Barry over at Rock Recipes has one here:
I just made this and I am praying that it turns out great.. I am taking it to a 4th of July cookout.. I will keep you posted.. it smells and looks amazing.