|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 24g||119%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 2g||5%|
|Total Sugars 27g|
|Vitamin C 12mg||62%|
|*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.|
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.
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
Gather the ingredients.
Heavily grease a 7-inch tart pan with butter and set aside.
Add the boiling water to the jello powder and stir to dissolve. Set aside to cool.
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.
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.
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.
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.
Remove the pie from the freezer at least 30 minutes before eating (or it will be too hard).
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.
For quicker preparation, you can use a premade graham cracker crust; place in the refrigerator to chill before filling with the cream mixture.
- 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.