A creamy, dreamy mandarin orange pie made with an Oreo crust and topped off with mini chocolate chips… this cool treat is perfect for hot nights.
I’ve always been a fan of fruit and chocolate. Separately or together, this combination is pretty great. I can hardly think of a single fruit that doesn’t taste good with a bit of chocolate. Can you? Oranges and chocolate is one of my favorite combos. I love it in these cookies and these muffins, so it should come as no surprise that I also love it in pie form!
The first time I tried this pie was a pretty bad night. Maybe “pretty bad” is a bit of an exaggeration, but over Christmas, both Ben and I got pinkeye. It was pretty much the worst. We were visiting my parents in beautiful Bluffton, South Carolina when the dreaded infection struck. My eyes looked awful and vacation went from relaxing to constant laundry, handwashing, and disinfecting. I blame the baby. Haha. 🙂 Maybe I’m still exaggerating about how bad it was, but I wouldn’t wish pinkeye on anyone! The only highlight of the evening I spent at urgent care was this dessert that I got to enjoy afterwards. This pie was graciously shared with our family by my parents’ friends. We each got a slice and I was so sad it was all gone. I couldn’t stop thinking about it! Eventually I got the recipe and the rest is history! I forsee a LOT of mandarin pie in my future!
The goodness of this pie starts off with an Oreo crust. The original recipe suggested a chocolate crust, but I amped it up a bit with some Oreos (or fauxreos, as Ben calls them because in baking, I tend to use the store brand). The crust is then filled with a glorious mixture of cream cheese, sweetened condensed milk, orange juice, and sour cream. It’s light and sweet and almost cheesecake-y in texture. Utterly amazing! Fold in some mandarin oranges, spoon into crust, and top with mini chocolate chips and a few decorative mandarin oranges and there you have it! Every bite is filled with chocolatey orange goodness. Since this pie doesn’t require any baking, it’s perfect for summer. This would be a great pie to bring to a cookout, as long as it could be kept cold until serving. Wherever you enjoy this pie, be sure to share it with those you love. 🙂 ❤
I hope you’ve enjoyed all the recipes I’ve shared for #CookoutWeek. Don’t forget to enter the #CookoutWeek 2017 giveaway, happening NOW! Lots of great prizes and an easy entry!
Check out some other delicious cookout recipes shared today for #CookoutWeek here!
Tell me: what’s your favorite no-bake dessert for cookouts?
two years ago: Iced Coconut Mocha
three years ago: Chewy Coconut Oil Granola Bars
four years ago: Coconut Chocolate Chip Buttermilk Crumb Cake
five years ago: BBQ Ranch Pasta Salad
six years ago: Lemony Roasted Vegetable Couscous
from my mom’s friend Karen – addition of the Oreo crust by yours truly
for Oreo crust (can also substitute your favorite chocolate crust or a storebought one)
- 25 Oreos
- 5 tablespoons butter
- 8 ounces cream cheese, softened (I use Neufchâtel)
- 1 – 14 ounce can sweetened condensed milk
- 1/2 cup orange juice concentrate, thawed
- 1/2 cup sour cream
- 8 ounces frozen whipped topping (Cool Whip), thawed
- 1 – 15 ounce can mandarin oranges, divided
- 1 ounce semi sweet chocolate OR a handful of mini chocolate chips
Begin by preparing crust. Crush Oreos in a food processor to form fine crumbs. Transfer to a bowl. Then melt butter and drizzle into Oreo crumbs. Use a fork to combine, then press into a 9 inch pie pan. Place in the refrigerator to chill for at least 30 minutes before using.
To prepare pie filling, beat cream cheese in a stand mixer until fluffy. Add sweetened condensed milk, orange juice, and sour cream. Beat until smooth. Fold in whipped topping.
Transfer half of the pie filling to crust, then top with most of the mandarin oranges. Reserve eight oranges for the pie topping. Cover with remaining filling. Depending on how deep the pie pan is, you may have a little leftover. Top pie with mandarin oranges and mini chocolate chips.
Instead of mini chocolate chips, you can also melt 1 ounce of semi sweet chocolate (a baking square if possible) and drizzle over the pie. Either way tastes great!
Chill in the refrigerator for at least 4 hours before slicing. Best enjoyed the same day, especially for presentation, but leftovers are also good for ~48 hours.
I haven’t made this, but I think this pie filling would also be amazing as parfaits: Oreo crumbs, pie filling, mandarin oranges, chocolate chips, and repeat. Yum!