This vibrant Orange Creamsicle Pie captures the essence of summer in every slice. The base is a crisp, buttery graham cracker crust that provides the perfect crunch against the creamy, frozen filling. By blending softened vanilla ice cream with thawed orange juice concentrate, you create a bright, citrusy mousse that is both refreshing and indulgent. This no-bake pie is incredibly easy to assemble, making it an ideal choice for potlucks, family gatherings, or a quick treat on a hot day. The addition of Cool Whip and fresh orange slices before serving adds a lovely visual appeal and extra texture. It’s a simple yet impressive dessert that brings back childhood memories with every bite.
Orange Creamsicle Pie *
Description
This vibrant Orange Creamsicle Pie captures the essence of summer in every slice. The base is a crisp, buttery graham cracker crust that provides the perfect crunch against the creamy, frozen filling. By blending softened vanilla ice cream with thawed orange juice concentrate, you create a bright, citrusy mousse that is both refreshing and indulgent. This no-bake pie is incredibly easy to assemble, making it an ideal choice for potlucks, family gatherings, or a quick treat on a hot day. The addition of Cool Whip and fresh orange slices before serving adds a lovely visual appeal and extra texture. It&# 226;ÂÂs a simple yet impressive dessert that brings back childhood memories with every bite.Ingredients
Directions
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Preheat oven to 350ðF (177ðC) if baking the crust, though this recipe typically sets in the freezer.
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Crush the graham crackers into fine crumbs, yielding approximately 1 1/4 cups.
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In a small bowl, combine the graham cracker crumbs, sugar, and melted margarine until evenly moistened.
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Press the crumb mixture firmly onto the bottom and up the sides of a 9-inch pie plate to form the crust.
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Set the prepared crust aside while you prepare the filling.
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Ensure the vanilla ice cream is softened enough to blend smoothly.
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In a large bowl, use an electric mixer on medium speed to blend the softened vanilla ice cream and thawed orange juice concentrate until smooth and well combined.
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Pour the orange-cream mixture into the prepared graham cracker crust and spread it evenly.
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Place the pie in the freezer and freeze until firm, which takes about 4 hours.
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Just before serving, top the pie with Cool Whip and garnish with fresh orange slices.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2061.0kcal
- % Daily Value *
- Total Fat 90.0g139%
- Saturated Fat 18.0g90%
- Cholesterol 0.0mg0%
- Sodium 3663.0mg153%
- Total Carbohydrate 265.5g89%
- Dietary Fiber 10.8g44%
- Sugars 14.8g
- Protein 38.2g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, let the ice cream soften at room temperature for 10-15 minutes before mixing to ensure a smooth blend without lumps.
If you prefer a firmer crust, you can bake the graham cracker crust at 350ðF for 8-10 minutes before adding the filling and freezing.
Store leftovers covered in the freezer. For easier slicing, let the pie sit at room temperature for 5 minutes before cutting.
You can substitute the Cool Whip with whipped cream for a dairy-free option if using a vegan ice cream base, though the original recipe lists Vegan as a tag which may conflict with dairy ingredients like Cool Whip and ice cream depending on the specific brands used.
