Orange Jelly Pie in a Chocolate Crust

L'Antro dell'Alchimista
Orange Jelly Pie in a Chocolate Crust


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. 1Beat the butter with the sugar.
  2. 2Beat the egg yolks with a tablespoon of water.
  3. 3Combine the flour with the cocoa and a pinch of baking powder.
  4. 4Quickly knead the ingredients together and let the dough rest for a few hours.
  5. 5Preheat the oven to 170C.
  6. 6Melt the chocolate with the butter, add a few drops of Vin Santo, and combine with the orange jelly.
  7. 7Place the filling in the pie crust.
  8. 8Bake for approximately 25 minutes.
  9. 9Cool the pie completely and sprinkle with powdered sugar before serving.
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