Orange Creamsicle Pie

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 07/10/21
Orange dreamsicle pie
Elaine Lemm
Prep: 15 mins
Cook: 5 mins
Chill: 90 mins
Total: 110 mins
Servings: 6 servings
Yield: 1 7-inch pie
Nutrition Facts (per serving)
535 Calories
40g Fat
43g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 535
% Daily Value*
Total Fat 40g 51%
Saturated Fat 24g 119%
Cholesterol 108mg 36%
Sodium 169mg 7%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 5%
Total Sugars 27g
Protein 4g
Vitamin C 12mg 62%
Calcium 81mg 6%
Iron 1mg 7%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Without a doubt, a Creamsicle-inspired pie is the perfect melding of two favorite desserts: the citrusy and creamy ice cream treat and a chilled pie with a graham cracker crust. This recipe gets an extra zing from a couple of tablespoons of tangy, sharp orange marmalade. The pie is also no-bake, coming together in minutes. Just pop it in the freezer for a dessert to enjoy on a hot summer day.

Ingredients

  • 1 cup boiling water

  • 1 (3-ounce) box orange jello

  • 4 ounces (8 tablespoons) unsalted butter, plus more for greasing pan

  • 2 cups graham cracker crumbs

  • 3 tablespoons sugar

  • 1 1/4 cups whipping cream

  • 1/4 cup orange marmalade

  • 1 tablespoon orange zest

  • 1/4 cup whipping cream, whipped to stiff peaks

  • Orange slices, or orange zest, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Heavily grease a 7-inch tart pan with butter and set aside.

  3. Add the boiling water to the jello powder and stir to dissolve. Set aside to cool.

  4. Melt the butter in a saucepan, add the graham cracker crumbs and sugar, and mix thoroughly. Once mixed, check to see the crumb will set by squeezing a little in your hand. It should hold together, but not be soggy. If it's too dry, it will need a little more butter; if too greasy, just add a touch more crumb. 

  5. Using your hands, press the mixture into the greased tart pan, evenly across the bottom and up the sides. Using a flat-bottomed glass or cup, push the crumb down to create a firm crust. Place in the refrigerator to chill. 

  6. Whip 1 1/4 cups of the cream with a hand or electric whisk until firm, but not stiff. Gently pour the jello, marmalade, and 1 tablespoon of the zest into the cream and stir carefully with a metal spoon until thoroughly mixed. Try not to flatten the cream. 

  7. Carefully pour the mixture into the pie crust. Tap the pan on a work surface to release any air bubbles then place it in the freezer for about 1 hour. Once frozen, wrap in plastic wrap if you are not eating immediately. 

  8. Remove the pie from the freezer at least 30 minutes before eating (or it will be too hard).

  9. Before serving, whip the remaining 1/4 cup cream and spoon or pipe in generous swirls onto each slice of pie; add a small slice of orange or a sprinkle of orange zest.

  10. Enjoy.

Tip

For quicker preparation, you can use a premade graham cracker crust; place in the refrigerator to chill before filling with the cream mixture.

Recipe Variations

  • Switch out the orange marmalade for lime marmalade for a softer flavor. Or for more tang, try grapefruit marmalade instead.
  • For a semi-frozen or semifreddo pie as it's sometimes called, remove the pie from the freezer and allow it to thaw in the refrigerator until it is semi-frozen. Serve with whipped cream and orange slices or zest.

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