1. Preheat oven to 325 degrees F. Spray a 9-inch pie pan with vegetable cooking spray.

2. Prepare crust. Crush cookies into fine crumbs in a food processor. Add butter, sugar, and orange zest and pulse until well combined. (Alternately, place cookies in a plastic bag and crush using a rolling pin. Transfer crumbs to a bowl and mix well with remaining crust ingredients.) Press into prepared pan on the bottom and up the sides. Bake for 5 minutes, then cool on a wire rack.

3. Prepare filling. In a medium saucepan melt butter and chocolate over low heat, stirring frequently until smooth. Remove from heat and stir in sugar, mixing well. Whisk in eggs, vanilla, and salt. Pour filling into crust and bake until top is puffed and center is just set, about 40 to 45 minutes. Cover edges of crust with foil about halfway through cooking time to keep from burning.

4. Cool pie on a wire rack for at least 30 minutes. Serve warm or at room temperature. If desired, top with a dollop of whipped cream and curls of orange zest or an orange slice.

Source: Hannaford fresh Magazine, January - February 2014