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I love the flavor combination of dark chocolate and orange, especially as they pair in this creamy, a tad on the decadent side, pie. I’ve made it using an Oreo crust, a chocolate graham cracker crust and a regular pastry crust. Honestly, I think I prefer the pastry crust but go for whatever suits you because it’ll be delicious either way.

I use Lindt Intense Orange Dark Chocolate bars as the chocolate. Those can be found in just about any Walmart or larger grocery. They have a mellow orange taste that doesn’t overshadow the chocolate. I’ve tried just using orange extract before, but in order to get enough orange taste, I had to use so much extract that it came out too bitter. Using the orange-flavored chocolate, orange zest and just a little orange extract makes for the perfect triple orange yumminess that I was looking for. 

Note: If you want to garnish the pie with candied orange peel, you will need to start that at least 2 days ahead of time. I make up a batch and keep it in the freezer.

Be sure to chill your mixing bowl and beaters for the whipped cream. It really does make the whipping go much better. Using powdered sugar rather than granulated sugar helps to stabilize the whipped cream keeping it from drooping after just a few minutes.

Be sure to watch this week’s feature on THV11 This Morning — it’s all about variations on chocolate pie. Guess which pie has a starring role:)