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.
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8 Servings
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.
CRUST:
1
1 1/4 cups Mr. Christie's Chocolate Wafers, about 32 wafers, crushed
2
1/4 cup granulated sugar
3
1/2 cup toasted almonds, chopped
4
1/3 cup butter or margarine, melted
FILLING:
5
1 pkg. (170 g) Baker's White Chocolate, finely chopped
6
1/2 cup butter, divided
7
3/4 cup Cool Whip Whipped Topping
8
2 Tbsp. grated orange rind
9
1 Tbsp. orange liqueur (optional)
10
6 Mr. Christie's Chocolate Wafers
11
8 oz. Baker's Bittersweet Chocolate, finely chopped
12
1/4 cup toasted almonds, chopped
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Step 1
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.
Step 2
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.
Step 3
TOP with six coarsley broken chocolate wafers. Chill until firm.
Step 4
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.
Step 5
GARNISH with thawed COOL WHIP Whipped Topping, orange segments and additional chocolate wafers.