White chocolate or bittersweet chocolate? You can have both with this Double Chocolate Orange Pie. The chocolate-almond crumb crust is layered with a white chocolate-orange filling and a chocolate-almond filling to create a decadent two-toned dessert.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 1/4 cups Mr. Christie's Chocolate Wafers, about 32 wafers, crushed
1/4 cup granulated sugar
1/2 cup toasted almonds, chopped
1/3 cup butter or margarine, melted
1 pkg. (170 g) Baker's White Chocolate, finely chopped
1/2 cup butter, divided
3/4 cup Cool Whip Whipped Topping
2 Tbsp. grated orange rind
1 Tbsp. orange liqueur (optional)
6 Mr. Christie's Chocolate Wafers
8 oz. Baker's Bittersweet Chocolate, finely chopped
1/4 cup toasted almonds, chopped
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How do I make it ?
COMBINE crushed wafers, sugar, almonds and butter. Press evenly over bottom and sides of a 9" (1L/23cm) pie plate. Bake in a preheated oven at 350°F (180°C) for 8 minutes. Cool.
MELT white chocolate, 1/4 cup (50mL) butter and 1/4 cup (50mL) cream over hot, but not boiling, water. Fold in grated orange rind and liqueur. Pour into prepared pie crust.
TOP with six coarsley broken chocolate wafers. Chill until firm.
MELT bittersweet chocolate with remaining butter and remaining 1/2 cup (125mL) cream over hot water. Fold in almonds. Pour over firm white chocolate layer and chill until firm.
GARNISH with thawed COOL WHIP Whipped Topping, orange segments and additional chocolate wafers.