Double Chocolate Orange Pie

• CRUST:
• 1 1/4 cups Mr. Christie's Chocolate Wafers, about 32 wafers, crushed
• 1/4 cup granulated sugar
• 1/2 cup toasted almonds, chopped
• 1/3 cup butter or margarine, melted
• FILLING:
• 1 pkg. (170 g) Baker's White Chocolate, finely chopped
• 1/2 cup butter, divided
• 3/4 cup Cool Whip Whipped Topping
• 2 Tbsp. grated orange rind
• 1 Tbsp. orange liqueur (optional)
• 6 Mr. Christie's Chocolate Wafers
• 8 oz. Baker's Bittersweet Chocolate, finely chopped
• 1/4 cup toasted almonds, chopped

1. COMBINE crushed wafers, sugar, almonds and butter.
2. Press evenly over bottom and sides of a 9" (1L/23cm) pie plate.
3. Bake in a preheated oven at 350F (180C) for 8 minutes.
4. Cool.
5. MELT white chocolate, 1/4 cup (50mL) butter and 1/4 cup (50mL) cream over hot, but not boiling, water.
6. Fold in grated orange rind and liqueur.
7. Pour into prepared pie crust.
8. TOP with six coarsley broken chocolate wafers.
9. Chill until firm.
10. MELT bittersweet chocolate with remaining butter and remaining 1/2 cup (125mL) cream over hot water.
11. Fold in almonds.
12. Pour over firm white chocolate layer and chill until firm.
13. GARNISH with thawed COOL WHIP Whipped Topping, orange segments and additional chocolate wafers.

mr christies, granulated sugar, almonds, butter, white chocolate, butter, orange rind, orange liqueur, mr christies chocolate wafers, chocolate, almonds

Taken from www.kraftrecipes.com/recipes/double-chocolate-orange-pie-83438.aspx (may not work)