Chocolate Orange Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g chocolate digestive biscuits (or chocolate graham crackers)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">30g cocoa powder</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the orange cream layer:</li><li class="ingredients-single-item">500ml double cream</li><li class="ingredients-single-item">100g icing sugar, sifted</li><li class="ingredients-single-item">250g mascarpone cheese, room temperature</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">60ml fresh orange juice</li><li class="ingredients-single-item">2 tsp orange extract</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the chocolate ganache topping:</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), finely chopped</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">1 tbsp orange liqueur (optional)</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">Extra orange zest</li><li class="ingredients-single-item">Chocolate curls</li><li class="ingredients-single-item">Candied orange slices (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your springform pan. Line the base with parchment paper and lightly grease the sides with butter. This will ensure your pie releases cleanly when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the chocolate crust, place the chocolate digestive biscuits in a food processor and pulse until you have fine crumbs. Add the cocoa powder, sugar, and salt, then pulse to combine. Pour in the melted butter and process until the mixture resembles wet sand and holds together when pressed between your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the crumb mixture to your prepared pan and press firmly into the base and about 2.5cm up the sides using the bottom of a measuring cup or glass. The even pressure helps create a compact crust that won't crumble when sliced. Place in the refrigerator to firm up while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the orange cream layer, in a large bowl, beat the mascarpone cheese until smooth. Add the sifted icing sugar, orange zest, orange juice, and both extracts. Mix on low speed until incorporated, then increase to medium until smooth and well combined. Be careful not to overmix mascarpone as it can separate.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whip the double cream to soft peaks. Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in three additions, maintaining as much air as possible. The air incorporated during whipping creates the pie's light, mousse-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Retrieve your chilled crust and pour the orange cream filling into it, smoothing the top with an offset spatula. Return to the refrigerator for at least 2 hours to set before adding the ganache topping.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the chocolate ganache, place the finely chopped dark chocolate in a heat-proof bowl. The smaller your chocolate pieces, the more evenly they'll melt. Heat the cream in a small saucepan until it just begins to simmer around the edges (do not boil). Immediately pour over the chocolate and let stand for 2 minutes without stirring.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After 2 minutes, gently stir the mixture with a rubber spatula until smooth and glossy. Add the butter and orange liqueur (if using) and stir until completely incorporated. The butter adds a beautiful shine and improves the texture of the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the ganache to cool for about 10 minutes, stirring occasionally, until it's still pourable but thick enough to coat the back of a spoon. This prevents it from soaking into the cream layer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the pie from the refrigerator and carefully pour the ganache over the set cream layer, tilting the pan gently to ensure even coverage. Use an offset spatula to smooth if needed. Return to the refrigerator for at least 3 hours, preferably overnight, to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, carefully run a thin knife around the edge of the springform pan before releasing. Transfer to a serving plate and garnish with orange zest, chocolate curls, and candied orange slices if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts. The pie will keep refrigerated for up to 3 days, though the crust may soften slightly over time. Enjoy your beautiful creation!</li></ol>