Orange Creamsicle Pie

Orange dreamsicle pie
Elaine Lemm
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Plus: 90 mins
  • Yield: 6 servings

Without a doubt, a Creamsicle-inspired pie is a thing of beauty - both to look at and in citrusy flavors and creamy textures. On a hot day, they are oh-so refreshing. Add to that a couple of tablespoons of tangy, sharp orange marmalade and your taste buds will sing. 

This tangy, orange Creamsicle pie is also no-bake, which makes it super easy to throw together. Say goodbye to the struggle of pie crust you have to bake, especially when temperatures soar. Instead, invite in this pie, which comes together in minutes. Then pop it in the freezer and hey presto, dessert is done. 

Ring the changes with other flavors, if you wish, by using a lime marmalade for a softer, but still tangy pie. 


  • 1 cup water (boiling)
  • 3-ounce packet orange jello
  • 4 ounces butter (plus extra for greasing)
  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1 1/4 cups whipping cream (for the pie, plus 1/4 cup for decoration)
  • 4 tablespoons orange marmalade
  • 2 tablespoons orange zest

Steps to Make It

  1. Gather the ingredients.

  2. Heavily grease a 7-inch tart tin with butter and put to one side.

  3. Add 1 cup of boiling water to the jello powder and stir to dissolve. Keep to one side to cool.

  4. Melt the butter in a saucepan, add the cracker crumbs and sugar, then 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; too greasy, just add a touch more crumb. 

  5. Once you have the consistency which works, press the mixture into the greased tart tin evenly across the bottom and up the sides. Using a flat-bottomed glass or cup, press the crumb to firm it up, then once done, pop it into the refrigerator. 

  6. Whip the 1 1/4 cups of cream with a hand or electric whisk until firm, but not stiff. Gently pour the jello, the 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 tin on the work surface to release any air bubbles then place into the freezer. Once frozen, wrap in plastic wrap if you are not eating immediately. 

  8. The pie can be eaten frozen but you will need to remove it from the freezer at least 30 minutes before eating, or it will be too hard.

  9. Before serving, whip the remaining cream and pipe in generous swirls onto the slices of pie and sprinkle with the orange zest.

Recipe Variations

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

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