Orange Jelly Pie in a Chocolate Crust

L'Antro dell'AlchimistaReviews(1)
Brooke A.: "Chocolate and orange are a classic pairing. Prepa…" Read More

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)


  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.
  4. Quickly knead the ingredients together and let the dough rest for a few hours.
  5. Preheat the oven to 170C.
  6. Melt the chocolate with the butter, add a few drops of Vin Santo, and combine with the orange jelly.
  7. Place the filling in the pie crust.
  8. Bake for approximately 25 minutes.
  9. Cool the pie completely and sprinkle with powdered sugar before serving.
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Yummly User
Brooke A. 8 Jun 2015
Chocolate and orange are a classic pairing. Prepared jelly is used for the filling here and since it is mixed with Vin Santo, chocolate and butter, it makes it seem completely homemade!