Sweet and tangy, Orange Creamsicle Pie is a nostalgic childhood treat all grown up! With a homemade crust this icebox pie is stacked with swirls of ice-cream and sherbet. Then all topped off with a silky, smooth whipped topping.
Chilled and sliced freezer or icebox pie is the perfect treat for end of summer. Cool and refreshing every slice is light and flavorful. We love that this citrusy dessert comes together so quickly and easily.
If you love Orange Julius smoothies you are going to love this treat! Perfect for special occasions, simple weeknights, or BBQ and potluck get togethers this frozen Orange Creamsicle Pie is just too good not to share.
Looking for other no bake desserts? You most certainly need to check out our Oreo Cheesecake Pie, Peaches and Cream Layered Dessert or No Bake Raspberry Cheesecake!
If traditional treats are your taste, give our Heath Bar Chocolate Caramel Cake or Old Fashioned Chocolate Chip Cookies a try. Either way you won't be disappointed!
🥫 Ingredients
With easy ingredients that can be picked up at any grocery store, Orange Creamsicle Pie comes together in no time.
Crust:
- Graham Cracker Crumbs
- Sugar
- Cinnamon
- Butter, melted
- Milk
Pie Filling:
- Vanilla Ice-Cream
- Orange Sherbet
- Heavy Cream
- Frozen Orange Juice Concentrate
- Vanilla Extract
- Powdered Sugar
- Mandarin Orange Slices
(Scroll down to the recipe card for exact measurements and full printable instructions.)
🥣 Step-by-Step Instructions
Prepare Crust
Firstly, go ahead and pre-heat the oven to 350° F. Afterwards, combine the graham crackers, sugar and cinnamon in a food processor or blender till a coarse cornmeal like texture.
Then in a bowl combine your crumbs, milk and melted butter in a bowl and mix together with a fork. After mixing use your hands to press the crumbs together to fully work in the butter.
Once complete go ahead and transfer the crumb mixture into a 9 inch deep dish pie pan. Then press the crumb mixture into the bottom and sides of the pan to create a crust.
When evenly distributed, place a sheet of plastic wrap over the pie pan and then give the crust a final firm press.
Afterwards refrigerate the pie crust for 10 minutes to allow it to set before baking on the center rack for 8 minutes. After baking transfer the pan to a rack and allow it to cool completely.
Stack Ice Cream and Sherbet
Then using a large spoon or ice-cream spade alternate scooping the vanilla ice-cream and sherbet into the Orange Creamsicle pie shell.
For easier spreading let both the ice-cream and sherbet sit out for a bit to get slightly softer.
Gently press down and smooth the layers as you go being careful not to break the pie crust but still removing any pockets of air from your pie.
After filling the crust with ice-cream and sherbet smooth out the top layer and apply one additional scoop of ice-cream and sherbet so that it begins to mound slightly. Then place the Orange Creamsicle Pie in the freezer and allow whole pie to set for one hour until firm.
Whip Topping
Just before serving add heavy cream to a large bowl and beat the liquid till soft peaks form. Afterwards add in the orange juice concentrate and vanilla into the cream along with the powdered sugar and beat the whipped topping until it is no longer grainy.
When prepared add the topping and smooth it out across your Orange Creamsicle Pie gently.
Final Freeze
Lastly finish the freezer pie by garnishing it with orange slices. Then cover the pie tin with plastic wrap and place it in the freezer for at least 30 minutes to ensure the Orange Creamsicle Pie is frozen and firm before slicing to serve and enjoy.
💭 Top Tips
When ready to serve your freezer pie use a warm, wet kitchen towel to rub the edges of the pie pan to help loosen the edges of the pie. This will make it easier to serve and enjoy each slice of your Orange Creamsicle Pie.
You can also swap the pie tin altogether for a 9 inch springform pan, layering just the bottom of the pan with your graham cracker crust and then stacking the ice-cream and sherbet inside if preferred.
👩🏻🍳 Make it Your Own
When making your Orange Creamsicle Pie there are several ways you can make this ice-cream pie your own! You can always swap out the graham crackers for ginger snaps, short bread cookies, vanilla wafers or any other crumbly cookie.
It is also easy to switch out the sherbet and juice concentrate flavors for many other favorite flavors. Pineapple, strawberry or rainbow sherbet would all make tasty freezer or icebox pies! Additionally you could even add in chunks of fruit or a little orange zest to the ice-cream layer for extra freshness.
It might also be fun to garnish your Orange Creamsicle Pie with sprinkled coconut for an extra tropical spin or toasted almonds or pecans for extra crunch. Really the options are endless!
📋 FAQ's
Can you use a store bought pie crust when making an Orange Creamsicle Pie?
For ease and convenience you can most definitely use a store bought pie crust if preferred. We only suggest making sure to use a deep dish pie crust if available so you can still get the right proportion of ice-cream and sherbet in each slice of your freezer pie.
Can you make freezer pie in a springform pan?
You can definitely swap the pie tin altogether when making your Orange Creamsicle Pie for a 9 inch springform pan. Instead of pressing your graham cracker mixture into a pie pan, press it into the bottom of a springform pan and then stack the ice-cream and sherbet inside and prepare as normal.
Can you add fruit to a freezer or icebox pie?
There are many ways to make your Orange Creamsicle Pie your own. Easily you can add chunks of fruit or a little orange zest to the ice-cream layer for extra freshness.
It could also be fun to garnish your pie with sprinkled coconut for an extra tropical spin or toasted almonds or pecans for extra crunch. Really the options are endless!
Orange Creamsicle Pie
Indulge in the nostalgic flavors of childhood with a perfect blend of tangy orange flavor and creamy ice-cream for a light and refreshing dessert.
Ingredients
Crust
- 3 cups graham cracker crumbs
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- 5 tablespoons salted butter, melted
- 2 teaspoon milk
Pie Filling and Topping
- 1 quart vanilla ice-cream
- 1 quart orange sherbet
- 1 cup heavy cream
- 2 tablespoons orange juice concentrate, thawed
- 1 teaspoon vanilla extract
- ⅓ cup powdered sugar
- 1 can mandarin oranges
Instructions
- Pre-heat the oven to 350° F. Combine graham crackers, sugar and cinnamon in a food processor or blender till they are a coarse cornmeal like texture.
- In a bowl add the crumbs, milk and melted butter in a bowl and mix all together using a fork. Then use your hands to press the crumbs together and work the butter fully into the crumb mixture.
- Transfer the crumb mixture into a 9 inch deep dish pie pan and press into the bottom and sides of the pan to form a crust.
- Refrigerate the pie crust for 10 minutes to let set before baking on the center rack for 8 minutes. Transfer the pan to a cooling rack and allow to cool completely.
Notes
Don't miss other helpful tips, recipe variations and storage information found in the full article above.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 526Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 66mgSodium: 253mgCarbohydrates: 72gFiber: 3gSugar: 51gProtein: 6g
Nutritional information provided is an automatic calculation and can vary based on the exact products used and any changes made to the recipe. If these calculations are important to you, I recommend calculating them for yourself.