1. Roll out the pastry dough on a lightly floured board to fit a 175 mm. or 200 mm. (7" or 8") diameter pie dish.
2. Place the pastry in an ungreased pie dish of this size. Prick with a fork all over.
3. Bake in a hot oven at 450°F. for 10 to 12 minutes.
4. Cool the pastry shell.
5. Dissolve the jelly in 1 teacup of boiling water. Cool a little and add the orange juice.
6. Set partially in the freezer compartment of a refrigerator.
7. When partially set, take out and break up the jelly.
8. Beat the cream. Add 1 teacup to the jelly. Keep aside the rest of the cream (after sweetening with a little powdered sugar) for decoration.
9. Add the sugar, lemon juice and orange essence. Also add a little orange colour, if required.
10. Mix well and pour the mixture into the baked pie shell.
11. Set in the freezer compartment of a refrigerator.
12. When set, decorate with the sweetened cream, orange segments and grated chocolate. Store the pie in the refrigerator.
Cut into slices and serve chilled.