This Orange Creamsicle Pie is simple, delicious and refreshing. A graham cracker crust filled with a smooth and creamy orange filling. It’s the perfect dessert for spring and summer. It will remind you of that yummy ice cream treat from your childhood.
I’m blaming it this time on my son Braydon.
At 9:36 am yesterday morning, he texted us a screen shot that said. . . “your mission call can now be viewed at missionary.lds.org.” From that point on, my day was shot. I couldn’t focus on anything, 7:45 pm was not going to come soon enough. I honestly had no guesses about where he would be going. Definitely no “mother’s intuition” going on at all. It was the same with my other boys when they got their mission calls, I didn’t have any ideas.
He will be serving in the Tennessee Knoxville Mission speaking Spanish. He’s leaves August 27th and will go to the Mexico MTC. He’s so excited. I’ll get my son Taylor home from his mission on July 3rd and send another one off a few weeks later.
Alright, let’s finally talk about food.
I don’t know about you, but growing up creamsicles were my favorite ice cream treat. I remember anytime my mom would buy them at the store we were so excited. Sadly, with 9 kids they never lasted long at our house.I saw this recipe for Creamsicle Pie and new I had to give it a try. I figured it was going to be a hit with my boys because they all love creamsicles as much as I do.
Verdict? We all loved this pie! It’s super simple to make and is delicious. It reminds me of key lime pie (which I also happen to love). It’s cool, refreshing, not too sweet. . . it’s so, so good.
CAN I USE A DIFFERENT CRUST?
The original recipe called for a vanilla wafer crust. I’ve made it with both a vanilla wafer crust (that’s what you’re seeing in the pictures) and a graham cracker crust. As much as I love vanilla wafers, we preferred the graham cracker crust. It just seems to hold up better and doesn’t get soggy as quickly. If you would rather do a vanilla wafer crust use 1 1/2 cups vanilla wafer crumbs, 1/4 cup sugar and 6 tablespoons of melted butter. Mix together and press into your pie plate. Bake for 10 minutes or until golden brown.
CAN I USE ALL ORANGE JUICE INSTEAD OF THE LEMON JUICE?
No, the lemon juice is critical to this recipe. Adding lemon juice or lime juice (they’re more acidic than oranges) to condensed milk will thicken up the milk without any heat.. It basically “curdles” it.
IF I AM WORRIED ABOUT THE RAW EGGS, WHAT CAN I DO?
If you have concerns about raw eggs, combine the egg yolks with the 1/2 cup of the orange juice and heat in a double boiler, whisking constantly over medium heat until the mixtures reaches 140 degrees. Let the mixture cool then whisk it together with the remaining ingredients. (*I have never done this because I don’t worry about raw eggs, but it will work just fine.)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 5 large egg yolks
- 2-3 teaspoons orange zest (depends on how strong you want the orange flavor)
- ½ cup fresh orange juice
- ¼ cup fresh lemon juice
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Preheat oven to 350°.
Combine the graham cracker crumbs, sugar, and butter in a bowl and mix until well combined. Firmly press into bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Allow to cool completely.
In a large bowl, whisk together condensed milk, egg yolks, orange zest, orange juice and lemon juice. and next 4 ingredients until smooth. Pour into cooled crust. Bake for 15 to 20 minutes or until center has set. Let pie cool to room temperature, then refrigerate for at least 3 hours or until chilled. Topped with sweeetened whipped cream.
In a small bowl, add whipping cream, sugar and vanilla. Beat until soft peaks form. Spread on top of cooled pie. Garnish with orange zest if desired.
Recipe Source: Adapted slightly from Paula Deen