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Chocolate Orange Cream Pie Recipe

Chocolate Orange Cream Pie Recipe

Learn how to make this showstopping homemade Chocolate Orange Cream Pie with the perfect balance of rich chocolate and zesty orange. This easy baking recipe features a no-bake chocolate cookie crust, smooth orange-infused cream layer, and decadent chocolate ganache topping that's guaranteed to impress.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (10 slices)
An overhead shot of a glossy Chocolate Orange Cream Pie, with a slice being removed to reveal perfect layers of dark chocolate ganache and orange-flecked cream on a chocolate cookie base. The surface catches the soft natural light streaming through a nearby window, highlighting the pie's reflective chocolate surface and delicate orange zest garnish. The pie rests on a distressed white ceramic cake stand against a dark slate backdrop, with fresh orange slices and chocolate curls scattered artfully around the edge, and a vintage silver cake server poised beside the cut slice.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Orange Cream Pie?

This decadent dessert features chocolate digestive biscuits, cocoa powder, and butter for the crust; mascarpone cheese, double cream, orange zest, juice and extract for the filling; and dark chocolate with cream for the ganache topping.

How to cook Chocolate Orange Cream Pie at home?

Learn how to cook Chocolate Orange Cream Pie by creating a no-bake chocolate cookie crust, then layering with a zesty orange-infused cream filling and topping with glossy chocolate ganache. The beauty is there's minimal actual cooking - just melting chocolate and heating cream - making it accessible for intermediate bakers.

Can I make this chocolate orange dessert ahead of time?

Absolutely! This dessert actually benefits from being made ahead, as it needs at least 5-6 hours to set properly. For best results, make it the day before serving. It will keep well in the refrigerator for up to 3 days, though the crust may soften slightly over time.

What's the secret to a perfect chocolate ganache that doesn't split?

The secret to silky ganache is using good quality chocolate chopped into small pieces, heating cream just until it simmers (never boiling), allowing the chocolate to sit in the hot cream for 2 minutes before stirring, and adding butter at the end for shine and stability.

How can I create beautiful decorative elements for a chocolate-orange dessert?

Create stunning decorations by making chocolate curls (drag a vegetable peeler across a slightly warm chocolate bar), candying orange slices (simmer in sugar syrup), creating citrus zest curls, or moulding chocolate orange segments from tempered chocolate using silicone moulds.

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The butter adds a beautiful shine and improves the texture of the ganache." }, { "@type": "HowToStep", "name": "Cool Ganache", "text": "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." }, { "@type": "HowToStep", "name": "Add Ganache Layer", "text": "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." }, { "@type": "HowToStep", "name": "Unmold and Garnish", "text": "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." }, { "@type": "HowToStep", "name": "Slice and Serve", "text": "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!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Fernandez", "datePublished": "2024-04-12", "reviewBody": "Best chocolate-orange combo ever made! The balance between the bitter chocolate and the fresh orange zest is divine. My husband said it's the best dessert I've ever made - and I bake a lot!", "name": "Perfect Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-18", "reviewBody": "Silky texture worth every calorie! The mascarpone creates such a luxurious mouthfeel, and the chocolate ganache sets with the perfect snap. I'll be making this for special occasions from now on.", "name": "Luxurious Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-22", "reviewBody": "My new go-to dinner party dessert! I've made it three times now and everyone always asks for the recipe. The layers look so professional and the orange liqueur in the ganache adds a wonderful depth.", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-04-25", "reviewBody": "Perfect balance of citrus and chocolate! I was worried it might be too sweet but the dark chocolate and fresh orange zest create this amazing harmony. The chocolate cookie crust adds the perfect textural contrast.", "name": "Flawless Flavor Profile", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-28", "reviewBody": "Impressive without being complicated! I'm a beginner baker and was nervous about trying an 'intermediate' recipe, but the instructions were so clear. The results looked like something from a fancy patisserie. 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