1 cup butter, softened
1 (3 ounce) package instant vanilla pudding mix
1 (4 ounce) can milk chocolate, chopped
1 cup milk chocolate, chopped
3 tablespoons milk
2 tablespoons milk
1 tablespoon peach preserves
1/2 small orange, juiced
1 cup orange juice
1 cup chocolate syrup
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, beat butter and vanilla pudding mix until smooth (this will take about 5 minutes, depending on the size of your bowl). Stir in milk chocolate, crushed pineapple and orange zest.
Add orange zest and peach preserves to butter mixture. Mix gently until all ingredients are thoroughly combined. Pour mixture into baking dish or tart shell. Garnish with orange juice and chocolate syrup.
Bake pie in preheated oven for 45 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes, or until pie pulls away from the sides of pan. Cool completely before eating.