Chocolate Orange Mascarpone Pie Recipes

CHOCOLATE-ORANGE MASCARPONE PIE

Steps:

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

CHOCOLATE ORANGE MASCARPONE PIE

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.

CHOCOLATE ORANGE PIE

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.

DARK CHOCOLATE AND ORANGE MASCARPONE TART

Steps:

• Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
• Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
• While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
• Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
• Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
• Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.

ORANGE MASCARPONE FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.