Creamsicle Pie
Indulge in the zesty, nostalgic flavors of this Creamsicle Pie, a no-bake dessert that perfectly balances creamy and citrusy goodness. Featuring a buttery graham cracker crust and a dreamy orange cream filling made with orange gelatin, softened cream cheese, and freshly whipped cream, this pie is as refreshing as it is decadent. Enhanced with a touch of vanilla and vibrant orange zest, every bite captures the classic taste of a creamsicle in a sophisticated, crowd-pleasing form. Perfect for summer gatherings or year-round indulgence, this pie is quick to prepare—just 20 minutes—and requires no oven time, making it an effortless yet impressive treat. Garnish with whipped cream or fresh orange slices for a show-stopping finish.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 3 ounces Orange gelatin mix (Jell-O)
- 1 cup Boiling water
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream, cold
- 1 teaspoon Orange zest
- optional Orange slices or whipped cream (for garnish, optional)
Instructions
Prepare the crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar until combined. Pour in the melted butter and stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or the bottom of a glass to press it down firmly. Place the crust in the refrigerator to chill while you prepare the filling.
Prepare the orange gelatin mixture: In a small bowl, dissolve the orange gelatin mix in boiling water. Stir until completely dissolved. Let it cool to room temperature, but do not allow it to set.
Make the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and beat again until combined and creamy.
Whip the cream: In a separate bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form.
Combine the filling: Slowly pour the cooled orange gelatin mixture into the cream cheese mixture while beating on low speed. Once fully incorporated, gently fold in the whipped cream using a spatula. Add the orange zest and stir gently.
Assemble the pie: Pour the orange filling into the prepared crust, spreading it out evenly with a spatula.
Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Serve: Garnish the pie with whipped cream or orange slices if desired. Slice and serve chilled.
Nutrition Facts
Calories |
3933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.4 g | 325% | |
| Saturated Fat | 151.2 g | 756% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 2128 mg | 92% | |
| Total Carbohydrate | 387.8 g | 141% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 279.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
