orange creamsicle pie recipe

Written ByJenny Smyth Posted on
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The Best orange creamsicle pie recipe

I’ve been making orange creamsicle pie for my family for years, and it’s always a hit. The combination of the creamy filling and the tangy orange flavor is a perfect match.

My kids love helping me make the pie, and they’re always excited to taste the final product. We like to serve it at family gatherings and special occasions, but it’s also a great dessert to make for a weeknight dinner.

One of the best things about this recipe is that it’s relatively easy to make, even for a beginner baker. The key is to use high-quality ingredients, especially the orange zest and juice, which really make the pie shine.

I’ve also found that using a food processor to mix the filling helps to get everything combined smoothly. Once you’ve made this pie a few times, you’ll find that it becomes second nature, and you can experiment with different flavors and ingredients to make it your own.

Orange Creamsicle Pie

4.7 from 1825 votes

A no-bake pie that combines the bright flavor of orange with a creamy vanilla filling, reminiscent of the classic creamsicle treat. The buttery graham cracker crust provides a crunchy contrast to the smooth, mousse-like filling.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (3.4 oz) package instant vanilla pudding mix
1 cup cold milk
1/2 cup frozen orange juice concentrate, thawed
1 (8 oz) container frozen whipped topping, thawed

For Garnish

Orange zest
Whipped cream (optional)

👨‍🍳Directions

1Prepare the crust by combining graham cracker crumbs and sugar in a medium bowl.
2Pour in melted butter and stir until the mixture resembles wet sand and holds together when pressed.
3Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the bottom of a glass or measuring cup.
4Place the crust in the refrigerator to chill while you make the filling.
5In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6Add the granulated sugar and vanilla extract, and continue beating until well combined and fluffy, scraping down the sides as needed.
7In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until the pudding thickens.
8The mixture should be smooth and slightly set.
9Add the thawed orange juice concentrate and whisk until fully incorporated and the color is uniform.
10Gradually add the pudding mixture to the cream cheese mixture, beating on low speed until combined and smooth.
11Fold in the thawed whipped topping gently with a spatula until no white streaks remain, ensuring the filling stays light and airy.
12Pour the filling into the chilled crust and spread it evenly with a spatula.
13Smooth the top and tap the pie dish gently on the counter to release any air bubbles.
14Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set.
15For best results, chill overnight.
16Before serving, garnish with orange zest and additional whipped cream if desired.
17Slice the pie with a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
18Serve cold and store leftovers in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 45mg🧂Sodium: 320mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 4g

📝Notes

For a stronger orange flavor, add 1 teaspoon of orange zest to the filling. You can also use a store-bought graham cracker crust to save time. If the pie is too soft after chilling, freeze it for 30 minutes before serving.

Watch Video Of How Orange Creamsicle Pie Works

This orange creamsicle pie recipe is a classic for a reason – it’s easy to make, delicious, and perfect for any occasion. Whether you’re serving it at a family gathering or just want a special dessert for your weekly dinner, this recipe is sure to please.

Plus, with its high-quality ingredients and straightforward preparation method, it’s accessible even for beginners. And as an added bonus, you can store any leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months – just thaw or reheat as needed.

❓ Frequently Asked Questions About Orange Creamsicle Pie

Q: What is orange creamsicle pie?

Orange creamsicle pie is a type of dessert that consists of a creamy filling made with orange juice and zest, mixed with sugar and eggs, and poured into a pre-baked pie crust.

Q: What is the best type of orange to use in this recipe?

The best type of orange to use in this recipe is a navel or blood orange, as they have a sweeter and more intense flavor than other varieties.

Q: Can I use frozen orange juice in this recipe?

While you can use frozen orange juice in this recipe, it’s best to use fresh orange juice for the best flavor.

Q: How do I prevent the filling from curdling when I add the eggs?

To prevent the filling from curdling when you add the eggs, make sure to temper them by slowly adding the eggs to the warm filling mixture while whisking constantly.

Q: Can I make this pie ahead of time?

You can make the pie filling ahead of time, but it’s best to assemble and bake the pie just before serving for optimal texture and flavor.

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