Description
This Orange Creamsicle Pie combines a buttery graham cracker crust with a smooth, creamy filling bursting with fresh orange juice and zest. Whipped cream adds a light, airy finish, making this no-bake dessert a refreshing treat perfect for warm days or any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup orange juice (preferably freshly squeezed)
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 packet (1 oz) unflavored gelatin (optional for a firmer texture)
Garnish
- Whipped cream
- Orange slices or zest (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch pie dish to form an even crust. Bake for 8-10 minutes, or until the crust turns golden brown. Remove from the oven and allow it to cool completely before adding the filling.
- Make the Filling Base: In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy, ensuring there are no lumps.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, creating a light and airy texture.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until just combined, maintaining the fluffiness of the whipped cream.
- Add Flavorings: Stir in the orange juice, orange zest, and vanilla extract, blending everything to create a smooth, citrusy filling.
- Optional Gelatin Step: For a firmer texture, dissolve the unflavored gelatin in about 1/4 cup of warm water and fold it gently into the filling mixture.
- Assemble the Pie: Pour the prepared filling into the cooled graham cracker crust and smooth the top evenly with a spatula.
- Chill to Set: Refrigerate the pie for at least 4 hours to allow the filling to firm up completely.
- Garnish and Serve: Once set, top the pie with whipped cream and garnish with orange slices or additional orange zest if desired. Serve chilled for the best taste and texture.
Notes
- Freshly squeezed orange juice is preferred for the best flavor, but store-bought juice can be used if needed.
- The gelatin is optional; omit it if you prefer a softer, creamier filling.
- Allow the crust to cool completely to prevent the filling from melting.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a tangier taste, try adding a teaspoon of fresh lemon juice to the filling.
