Fluffy Orange Pie
Delight your senses with this Fluffy Orange Pie, a citrus-infused dessert that's as refreshing as it is indulgent. Featuring a buttery graham cracker crust and a velvety filling made with freshly squeezed orange juice, zesty orange peel, and sweetened condensed milk, this no-bake pie is the epitome of creamy decadence. Lightened with airy whipped cream, its texture is as dreamy as a cloud, with just a hint of vanilla to round out the vibrant flavors. Perfect for summer gatherings or any occasion that calls for a bright, crowd-pleasing dessert, this pie comes together effortlessly with minimal prep time. Serve it chilled and garnished with whipped cream and orange zest for a stunning, tangy-sweet treat that melts in your mouth.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 0.5 cups Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 14 ounces Sweetened condensed milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 2 drops Orange food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely on a wire rack.
In a large bowl, whisk together the orange juice, orange zest, and sweetened condensed milk until smooth. If desired, add orange food coloring to enhance the color.
In a separate chilled mixing bowl, whip the heavy cream with an electric mixer on medium speed. Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
Gently fold the whipped cream into the orange mixture, being careful not to deflate the whipped cream, until fully incorporated.
Pour the fluffy orange filling into the cooled pie crust, spreading it evenly.
Refrigerate the pie for at least 4 hours or until set. For best results, refrigerate overnight.
Once set, garnish the pie with extra whipped cream, orange zest, or thin orange slices, if desired, before serving.
Nutrition Facts
Calories |
3689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 310.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1259 mg | 97% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2038 mg | 43% | |
*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.
