Best Chocolate Orange Pie Recipes

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.

CHOCOLATE TRUFFLE PIE WITH ORANGE-CHAMPAGNE SABAYON AND STRAWBERRIES

Steps:

• For truffle pie:
• Preheat oven to 350°F. Coat 9-inch glass pie dish with margarine. Whisk first 3 ingredients in small bowl. Combine 1 pound chocolate and 6 tablespoons margarine in large microwave-safe bowl.
• Microwave in 20-to 30-second intervals until smooth, stirring often. Set aside to cool.
• Beat eggs in large bowl 1 minute. Add sugar and vanilla. Beat until thick and pale yellow, 3 to 4 minutes. Beat in orange peel, then chocolate mixture. Reduce speed to low; beat in dry ingredients. Transfer batter to pie dish; place on rimmed baking sheet.
• Place baking sheet with pie in oven. Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45 to 50 minutes. Cool to room temperature (center will fall).
• Combine 1 ounce chopped chocolate and 1 tablespoon margarine in microwave-safe bowl. Microwave in 15-second intervals until glaze is smooth, stirring often.
• Drizzle glaze over pie. Sprinkle with almonds. DO AHEAD: Can be made 1 day ahead. Chill until cold. Tent with foil; chill.
• For strawberries:
• Toss berries, sugar, and orange peel in medium bowl to blend. Chill until ready to serve, up to 4 hours.
• Cut pie into wedges; place on plates. Serve with strawberries and sabayon.

CHOCOLATE TRUFFLE PIE WITH ORANGE-CHAMPAGNE SABAYON AND STRAWBERRIES

Steps:

• truffle pie Preheat oven to 350°F. Coat 9-inch glass pie dish with margarine. Whisk first 3 ingredients in small bowl. Combine 1 pound chocolate and 6 tablespoons margarine in large microwave-safe bowl. Microwave in 20- to 30-second intervals until smooth, stirring often. Set aside to cool. Beat eggs in large bowl 1 minute. Add sugar and vanilla. Beat until thick and pale yellow, 3 to 4 minutes. Beat in orange peel, then chocolate mixture. Reduce speed to low; beat in dry ingredients. Transfer batter to pie dish; place on rimmed baking sheet. Place baking sheet with pie in oven. Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45 to 50 minutes. Cool to room temperature (center will fall). Combine 1 ounce chopped chocolate and 1 tablespoon margarine in microwave- safe bowl. Microwave in 15-second intervals until glaze is smooth, stirring often. Drizzle glaze over pie. Sprinkle with almonds. DO AHEAD Can be made 1 day ahead. Chill until cold. Tent with foil; chill. strawberries Toss berries, sugar, and orange peel in medium bowl to blend. Chill until ready to serve, up to 4 hours. Cut pie into wedges; place on plates. Serve with strawberries and sabayon.

CHOCOLATE ORANGE PECAN PIE

Steps:

• Sift the flour and salt into a mixing bowl.
• Rub the fats into it until the mixture resembles fine crumbs.
• Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
• Turn the oven to 400°F, whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
• Roll the pastry out and place in a pie dish that has been dusted with cornflour.
• Blind bake for 10 minutes.
• Melt the butter and mix together with the maple syrup, sugar, eggs, chocolate chips, orange juice and rind.
• Fold in the pecans, you can chop them in half if desired.
• Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.

CHOCOLATE ORANGE PECAN PIE

Steps:

• CRUST: Place flour & salt in large bowl. Add butter & shortening & rub with fingertips until mixture resembles coarse meal. Gradually mix in enough water until dough forms moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. Preheat oven to 425. Roll out dough on lightly floured surface to 14" round. Transfer to 9" glass pie dish. Trim & crimp edges. Freeze 10 minutes. Line w/foil; fill w/dried beans or pie weight. Bake until sides are set, about 12 minutes. Remove foil & beans & bake crust until pale golden, piercing w/toothpick if crust bubbles, about 7 minutes more. Transfer crust to rack. Reduce oven temp to 350. FILLING: Whisk first 7 ingredients in large bowl. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Whisk chocolate into filling. Arrange pecans in bottom of pie crust. Spoon filling over. Bake until filling puffs and no longer moves in center when pie is shaken, about 30 minutes. Transfer pie to rack and cool completely.

CHOCOLATE-ORANGE TOFU PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, using an electric mixer or stand mixer, whip the cream cheese and tofu until smooth. Add the cocoa powder, sugar, vanilla, coffee liqueur, orange oil, honey, and vinegar; beat until smooth. Fold in half of the chocolate chips, then pour the batter into the pie shell, sprinkle with the remaining chocolate chips.
• Bake in preheated oven until set, about 25 minutes. Cool to room temperature and then refrigerate until cold before serving, at least 4 hours.

CHOCOLATE ORANGE PIE

Steps:

• In a saucepan, combine the marshmallows, chocolate chips and milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until melted. Remove from the heat. Cool completely, Meanwhile, alternately arrange scoops of ice cream and sherbet in crust; smooth top. Pour chocolate sauce over pie; sprinkle with pecans. Cover and freeze for at least 4 hours. May be frozen for up to 2 months.

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange peel, and orange liqueur, if using.
• Roll out 1/2 of the pastry to fit pie pan. Fill with ricotta mixture.
• Roll out rest of pastry into an 11" circle. Cut into 1" wide strips. Lay half of the strips across the pie 1" apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal, and flute the edges.
• Bake at 425F for 40-45 minutes. Cool. Refrigerate leftovers.

ORANGE CHOCOLATE PIE

Steps:

• In a microwave-safe bowl, heat chocolate chips and milk on high for 1-2 minutes, checking and stirring every 30 seconds, until melted and smooth.
• Beat in cream cheese and orange zest until smooth.
• Let cool.
• Whip cream until stiff. Fold into chocolate mixture.
• Spoon into prepared crust.
• Chill. (Can be frozen but you'll have to give it time to defrost so you can cut it.).

CHOCOLATE ORANGE MASCARPONE PIE

Steps:

• Heat oven to 350ºF.
• Pulse cookies in processor until fine crumbs; add butter and process until blended.
• Press mixture evenly into bottom and sides of a 9 inch pie plate.
• Bake 12 minutes; cool on wire rack.
• Spread marmalade over cooled crust.
• Microwave chocolate in glass bowl, 15 seconds at a time, stirring, until melted.
• Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle).
• Fold in melted chocolate until no white streaks remain.
• If desired, put ½ cup chocolate mixture in small ziptop freezer bag and snip off a tiny corner; reserve for garnish.
• Spread remaining chocolate mixture in cookie crust.
• Chill at least 2 hours until firm.
• Garnish: Cut orange into 1/4-in.-thick slices.
• Drain slices on paper towel, cut each slice in half, twist ends and arrange on pie.
• Pipe little dollops of reserved filling on orange twists to help secure.
• Serve at room temperature.

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., Roll out half of the dough to fit a 9-in. pie plate; transfer crust to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.