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Orange Creamsicle Pie

No bake creamsicle pie.
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5 from 4 reviews

This Orange Creamsicle Pie features a creamy, vibrant vanilla orange filling with a sweet, crunchy shortbread crust. It's a no-bake cheesecake-style pie that captures the essence of the classic Creamsicle. This recipe instructs to make a shortbread cookie crust but also works in a graham crack crust.

Ingredients

For Shortbread Cookie Crust:

  • 8 ounces (2 cups) shortbread cookie crumbs
  • 4 tablespoons (58 grams) unsalted butter (or more if needed), melted
  • 2 tablespoons (24 grams) granulated sugar
  • Pinch of salt

For Creamsicle Filling:

  • 1 cup (227 grams) heavy cream
  • 8 ounces (227 grams) cream cheese, softened
  • 1/2 cup (100 grams) granulated sugar
  • ⅓ cup orange marmalade (store-bought or homemade)
  • 2 teaspoons orange zest (from 1 orange)
  • 1 teaspoon vanilla extract
  • Whipped cream, for garnish

Instructions

Make Shortbread Pie Crust (see note about alternatives):

  1. Add crumbs, butter, sugar and salt to a medium bowl and mix together. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add a tablespoon more melted butter at a time. If it’s too wet, add a tablespoon more cookie crumbs until it’s the correct consistency.
  2. Pour the crumbs into a 9" pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then pack it down into an even layer using a flat-bottomed measuring cup.

Make Creamsicle Filling:

  1. With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set the whipped cream aside in a separate bowl.
  2. Add the cream cheese and sugar to the now-empty bowl. Beat on medium speed until completely smooth, about 2 minutes.
  3. Scrape down the sides of the bowl and add marmalade, orange zest, and vanilla extract. Beat for a minute until fully combined.
  4. Fold in ⅓ of the set-aside whipped cream to the orange cream cheese mixture with a rubber spatula by hand until it is completely combined.
  5. Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.
  6. Transfer the creamsicle filling into the prepared pie crust and smooth over the top.
  7. Place the assembled pie in the refrigerator to set up. It needs at least 4 hours of chilling time, but preferably overnight (12 hours).
  8. Right before serving, place in the freezer for about 30 - 60 minutes for perfect pie slices.
  9. Serve with whipped cream and orange slices.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Creamsicle Pie was developed with love,  and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

Make sure to use the regular cream cheese (that comes as a block) instead of whipped cream cheese or a cream cheese spread.

A graham cracker crumb crust or Vanilla Wafer Crust can be used in this recipe instead of the shortbread cookie crust.

If for any reason your crumb crust is extremely dry, you can add 1 tablespoon of melted butter–one tablespoon at a time–to the crumbs until they are evenly moistened. Alternatively, if your mixture is too wet and it is hard to work with, add more cookie crumbs until it is pliable.

The entire pie can be stored in the freezer, for up to 1 month after it has set up in the refrigerator. Make sure to wrap it plastic wrap well after an hour of freezing.

Find it online: https://everydaypie.com/no-bake-orange-creamsicle-pie/