Orange Jelly Pie in a Chocolate Crust Recipe | Yummly

Orange Jelly Pie in a Chocolate Crust

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A crisp-chewy, rich chocolate crust made with cocoa is filled with Vin Santo-inflected orange jelly in this sweet-meets-tart dessert that's as pleasing to the palette as the eye. Have a slice, topped with powdered sugar, along with hot chocolate or a cup of bergamot-scented Earl Grey tea. Store leftovers covered in the refrigerator for up to a week. Bring the pie to room temperature before serving it.


  • 250 grams flour
  • 100 grams powdered sugar
  • 200 grams butter
  • 2 eggs
  • 1 tablespoon chocolate (powdered)
  • baking powder
  • 1 jar jelly (orange)
  • 60 grams dark chocolate
  • 2 tablespoons butter
  • vin santo (may substitute with a sweet dessert wine)
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    1. Beat the butter with the sugar.
    2. Beat the egg yolks with a tablespoon of water.
    3. Combine the flour with the cocoa and a pinch of baking powder.
    View 6 More StepsDiscover more recipes from L'Antro dell'Alchimista

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