Orange Mousse Pie
Indulge in the sweet, citrusy bliss of this Orange Mousse Pie, a no-fuss dessert that’s as refreshing as it is decadent. Layers of creamy orange mousse rest atop a buttery graham cracker crust, perfectly balancing tangy and sweet flavors. Made with freshly squeezed orange juice, zesty orange zest, and a touch of orange gelatin for that silky smooth texture, this pie is a true celebration of citrus. Topped with whipped cream and garnished with vibrant orange slices, it’s a dessert that’s equal parts elegant and comforting. With just 25 minutes of hands-on preparation time, this no-bake treat is ideal for any occasion, from a summer picnic to a festive holiday table. It’s a crowd-pleaser that delivers a burst of sunshine in every bite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 1 cup Heavy cream (cold)
- 2 tablespoons Powdered sugar
- 8 ounces Cream cheese (softened)
- 1 cup Freshly squeezed orange juice
- 1 tablespoon Orange zest
- 3 ounces Orange gelatin powder
- 1 cup Hot water
- 1 cup Whipped cream (for topping, optional)
- 1 small orange Orange slices or zest (for garnish, 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. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the bottom of a glass or measuring cup to ensure it is tightly packed.
Bake the crust for 8-10 minutes until golden brown. Remove from the oven and let it cool completely.
In a small bowl, dissolve the orange gelatin powder in hot water. Stir well until completely dissolved and set aside to cool slightly.
In a separate large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the orange juice, orange zest, and cooled gelatin mixture to the cream cheese. Beat until fully combined and smooth.
In another bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Gently fold the whipped cream into the orange mixture in batches until fully incorporated. Be careful not to deflate the mixture.
Pour the orange mousse filling into the cooled pie crust, spreading it evenly.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, optionally top the pie with whipped cream and garnish with orange slices or extra orange zest.
Slice and serve chilled. Enjoy your delightful Orange Mousse Pie!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 28.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 184 mg | 4% | |
*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.
