Chocolate Orange Pie on a plate

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.

Chocolate Orange Pie with a slice out of it

Items You’ll Need For This Recipe

* Oreo Cookies * Orange Jell-O * Mandarin Oranges *

Chocolate Orange Pie on a plate
4.84 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chocolate Orange Pie

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!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8



  • 1 package Oreo Cookies (24 cookies)
  • ¼ cup unsalted butter melted

Orange Filling

  • 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.

Orange Fillling

  • 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.

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.


To easily cut through the ganache, run your knife under hot water before each slice.
NOTE: The pie does not set up as well with light/sugar free products.
4.84 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 472 | Carbohydrates: 32g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 59mg | Sodium: 41mg | Potassium: 336mg | Fiber: 3g | Sugar: 24g | Vitamin A: 760IU | Vitamin C: 10.9mg | Calcium: 70mg | Iron: 2.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Chocolate Orange Pie with a bite out of it

More Recipes You’ll Love

* Millionaire Pie No Bake Rainbow Pie *  Banofee Pie *

Chocolate Orange Pie with a title


Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. I followed the directions exactly and I can tell the filling is too runny to slice which ruins the whole pie. Before putting the cooled ganache on top I chilled the pie overnight. Putting the topping on I can tell the filling is too watery to slice and remove from the pie. If I make this again I would put the jello into 1/2 cup boiling water not 3/4 cup or add more plain gelatin so the pie firms up. I am serving it 6 hours from now and it is in a very cold refrigerator so hopefully it won’t be a complete flop.

    1. Jill, I’m sorry that it didn’t work for you. To “save” and serve your pie today, I may suggest that you pop it in freezer for about 15 minutes before serving.

      1. This did not come out anything like the photo. Filling was like soup and the ganache was too hard. Also it was way too sweet. I like the concept but if I make another attempt, I would scratch the commercial jello and use unflavored gelatin (double the amount, only half cup of boiled water, orange extract, OJ and maybe some orange zest. I would also only use 2 cups of cool whip. For the ganache I would use 9 oz of bittersweet chocolate so it is softer when chilled way down. I’m glad I tried this recipe first before serving it at a dinner party. That would have been disappointing.

      2. That’s so disappointing, I’m sorry it didn’t work out for you Jill! The filling is one I’ve made several times (kind of a take on the popular cool and fluffy pie by craft). Did you use any diet/light products? They sometimes don’t set up as well.

  2. I have made the recipe twice, and turned out amazing. Now, I have to make it again, but orangez are totally out of season. Can I make it with orange powder mixed in water??5 stars

    1. I have only tried it as written, but that sounds like it will work. It may change the taste a little. Let us know if you try it Saira!

  3. I made this for Easter Dinner dessert.  I placed mandarin oranges around the edge of the ganache and a Lindt  mini chocolate bunny in the center.  One of my guests commented that it tasted like a chocolate covered creamsicle…..and it does.  Delicious and easy.  Thanks for a perfect Easter dessert. A stunner with seasonal color.   4 stars

  4. This looks amazing, however I have a picky eater in the house. How important are the mandarin oranges? It’s a texture thing here. Otherwise I’d love to make it.

    1. You can leave the oranges out and the pie will still be delicious. Chopped canned peaches can work in their place if you’d prefer.

  5. So after i made this the filling did not hold its shape at all and is kind of running. Everything else turned out just fine.. but im wondering why did it turn out running i did everything exactly as stated above.

  6. So… after my second crack at this…

    I refrigerated the pie overnight. The ganache frosting was too thick and heavy – it turned into a solid and wouldn’t loosen at all, even after sitting out. I could cut it using a knife run under hot water, but it was very unpleasant to eat. Not sure what, if anything, I did wrong this time.

    1. Oh no, how disappointing! I’m not sure why either, the ganache is thick (thicker than a chocolate pudding pie) but should definitely be easy to cut and rich and delicious, I’ve made it several times.

      Did you use butter (and not margarine)? What type of chocolate did you use?

  7. For the crust: are the oreos supposed to have their filling removed first? Using 24 cookies gave way too much crust material – it was way too thick.

    Also, the orange filling never sat up correctly – for the whipped topping, I used Cool Whip. Was it supposed to be defrosted first?

    Also, you specify 3.5 ounces of orange gelatin – the normal jello packs come in 3 ounces. I measured out an additional .5 ounces from a second pack – was that correct?

    1. The middle isn’t removed from the Oreo cookies. Yes, the cool whip will need to be defrosted. A 4 servings size of the jello should work perfectly in this recipe.

  8. I think that one could replace the filling with unsweetened orange Jell-O, boiling orange juice and sugar free vanilla ice cream and a little orange zest. Then follow all other instructions as above. What do you think?

  9. Is the whipped topping for the filling, CoolWhip or dairy whipped topping which comes in what looks like milk carton?

  10. Does this have to stay refrigerated . I will be traveling in the road for 3 hours and would love to make this . Has anyone tried freezing it ??

    1. Yes, I would recommend keeping it refrigerated. I have frozen a very similar pie before but without ganache, I’m not sure how the ganache would hold up being frozen but I do know the pie itself would be fine!

    1. I think that would work. I would suggest you grease the edges very well and maybe run a knife along the edges before you release the pan.

    2. I was wondering the same thing. I’m going to try to make this tonight. If you already tried it in the springform pan, please let me know how it turned out.