Orange Chocolate Slab Pie
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This orange chocolate slab pie is my go to when I need something impressive but don't want to spend all day in the kitchen. The beauty of a slab pie is that it feeds a crowd with minimal fuss, and you can have it ready in just under an hour from start to finish. I love using fresh orange juice and zest because citrus is packed with vitamin C, which boosts immunity, plus it cuts through the richness of the chocolate beautifully. The combination of bright orange with dark chocolate feels fancy enough for company but comes together so simply that even a weeknight dessert suddenly feels special.
Ella x
Ingredients
- 400butter
- 250 gchocolate chips
- 300 gall-purpose flour
- 400 gsugar
- 2eggs
- 200 mlorange juice
- 2orange zest
- 1salt
- 150 gbiscuit crumbs
- 100 gconfectioner's sugar
- 50 gunsalted butter
- 100 gorange marmalade
- 100 mlheavy cream
- 1vanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Prepare the biscuit crust: In a medium bowl, mix together the flour, sugar, and salt. Add the butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the biscuit crumbs. Set aside.
Tip: For a crisper crust, chill the mixture in the refrigerator for 30 minutes before baking.
- 3
Prepare the chocolate base: In a large saucepan, melt the chocolate chips over low heat, stirring occasionally. Remove from heat and stir in the heavy cream until smooth. Let cool slightly.
Tip: Be patient, as the chocolate needs time to set.
- 4
Prepare the orange sauce: In a blender or food processor, combine the orange juice, orange zest, and confectioner's sugar. Blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
Tip: This will help prevent the sauce from becoming too thin.
- 5
Assemble the pie: Pour the chocolate base into the prepared biscuit crust. Top with the orange sauce, using an offset spatula to create a smooth, even layer. Chill in the refrigerator for at least 30 minutes to allow the filling to set.
Tip: You can also serve the pie frozen, but make sure to thaw it first.
- 6
Just before serving, dust the top of the pie with confectioner's sugar.
Tip: Optional: garnish with additional orange zest or chocolate shavings for a decorative touch.
- 7
Slice and serve: Cut the pie into 8 slices using a serrated knife. Serve chilled.
Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.