Chocolate Orange Pie! (This is my favorite pie)! This easy no bake dessert starts with an Oreo cookie crust filled with a fluffy orange fill and is topped with a rich chocolate ganache!
4.67 from 3 votes
Review Recipe

Chocolate Orange Pie

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Holly Nilsson
Course Dessert
Cuisine American
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!
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  • 1 package Oreo Cookies (24 cookies)
  • 1/4 cup unsalted butter , melted
Orange Filling
  • 1 package orange Jell-O (3.5 oz)
  • 2 teaspoons orange extract
  • 1/2 cup orange juice
  • 2 1/2 cups whipped topping
  • 1 can mandarin orange segments (approx. 11oz)
Chocolate Ganache Topping
  • 1 cup heavy cream
  • 12 oz semi-sweet chocolate chips

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  1. 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
  1. Place Jell-o, orange extract and 2/3 cup boiling water in a bowl. Stir until dissolved.
  2. Pour 1/2 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).
  3. Drain mandarin oranges and place on paper towels to remove any excess moisture. (Optional: reserve a few for decoration).
  4. Mound 1/2 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
  1. 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.
  1. Cool remaining ganache to room temperature. Place in a piping bag and pipe along the edges of the pie. Top with reserved orange slices.

Recipe Notes

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

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