Chocolate Orange Pie Recipes

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.

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.

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.).

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.

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.

Steps:

• preheat oven to 375°F Stir together sugar, cocoa, and salt. Stir in zest, juice and milk and mix thoroughly.
• Microwave on high. 2 minutes. Sugar should have dissolved and mix bubbles. Should be syrupy.
• Add gelatin to hot mix. Stir until dissolved completely.
• In food processor process tofu until smooth. Pour in bowl and stir in cocoa mix and vanilla.
• Pour into cooled pie crusts and refrigerate until set. 2 to 3 hours.