• 12servings
  • 170minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 24 chocolate cookie wafers (we used Nabisco Famous)

  2. 1/4 cup(s) unsalted butter , melted

  3. 1/3 cup(s) orange marmalade

  4. 10 ounce(s) semisweet chocolate , broken up

  5. 3 tub(s)

  6. 8 oz each 1/3 cup(s) confectioners' sugar

  7. 3 tablespoon(s) orange liqueur or orange juice

  8. 1/4 teaspoon(s) salt

  9. 1 large seedless orange

Instructions Jump to Ingredients ↑

  1. Crust: Heat oven to 350ºF. You'll need a 9-in. pie plate.

  2. Pulse cookies in processor until fine crumbs; add butter and process until blended. Press mixture evenly into bottom and sides of pie plate. Bake 12 minutes; cool on wire rack. Spread marmalade over cooled crust.

  3. Filling: 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.

  4. If desired, put 1/2 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.

  5. 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.


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