There’s something instantly nostalgic about the creamy, citrusy flavor of an orange creamsicle. For many, it summons summertime memories—perhaps chasing the ice cream truck down the street or enjoying a frozen treat on a hot day. It’s this spirit of sunshine, sweetness, and carefree childhood joy that inspired the creation of the Orange Creamsicle Pie.
The original orange creamsicle—a popsicle with a bright citrus shell wrapped around a creamy vanilla center—was first introduced in the 1930s. Its irresistible contrast of tart orange and smooth vanilla made it an enduring classic. Reimagining this beloved treat into a chilled pie not only enhances its versatility but transforms it into a shareable, elegant dessert that appeals to all ages.
The Orange Creamsicle Pie offers the same essential flavor harmony, but in sliceable, spoonable form. At its heart, it’s a no-bake dessert—an ideal choice for summer gatherings when you don’t want to turn on the oven. The base is a graham cracker crust, which adds a lightly sweet crunch and a hint of caramel-like flavor from the toasted crackers and butter. It serves as the perfect foundation for the silky-smooth, mousse-like filling.
That filling is where the magic happens. It starts with orange-flavored gelatin—the nostalgic anchor—dissolved into boiling water. Cold orange juice enhances the citrus profile with natural brightness, while sweetened condensed milk adds rich creaminess and a hint of sweetness that’s reminiscent of vanilla ice cream. A splash of pure vanilla extract bridges the citrus and dairy elements, replicating the flavor of the frozen treat many of us grew up loving.
To make the filling light and airy, whipped topping is folded in last, giving the pie a mousse-like consistency that’s easy to slice but still pillowy-soft on the tongue. This step is what gives the pie its signature “creamsicle” texture: light, creamy, and dreamily fluffy. For those who want an extra layer of authenticity or elegance, homemade whipped cream can be substituted for a more natural and indulgent experience.
A defining characteristic of this pie is its adaptability. You can accentuate the citrus flavor with a bit of fresh orange zest or freeze it slightly after chilling to get a texture closer to the original popsicle. However it’s served, one thing is certain—this Orange Creamsicle Pie is not just a dessert. It’s a throwback, a comfort, and a celebration of summertime wrapped into every cool, creamy bite.
Whether you’re serving it at a backyard cookout, a picnic in the park, or simply as a sweet ending to a quiet weeknight, this recipe captures the joyful flair of summers past with a modern twist that’s as easy as it is delicious.
Orange Creamsicle Pie
Equipment
- 9-inch pie dish
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs Use finely crushed graham crackers for best texture.
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling
- 1 package orange-flavored gelatin 3 oz package (Jell-O)
- ½ cup boiling water
- 1 cup cold orange juice preferably pulp-free
- 1 can sweetened condensed milk 14 oz can
- 1 teaspoon pure vanilla extract preferably Madagascar bourbon
- 2 cups whipped topping like Cool Whip, thawed
Instructions
- Step 1: Prepare the Graham Cracker Crust. In a mixing bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and combine until the texture resembles wet sand. Press firmly and evenly into a 9-inch pie dish. Place in the refrigerator to chill while preparing the filling.
- Step 2: Dissolve the Gelatin. In a separate bowl, combine the orange gelatin with the boiling water. Stir thoroughly until completely dissolved, about 2 minutes.
- Step 3: Add Cold Ingredients. Stir in the cold orange juice, sweetened condensed milk, and vanilla extract. Mix until smooth and fully combined.
- Step 4: Fold in Whipped Topping. Gently fold in the whipped topping using a spatula until fully incorporated and light. Avoid overmixing to preserve a fluffy texture.
- Step 5: Fill and Chill. Pour the creamsicle filling into the chilled crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Notes
- To intensify the orange flavor, add 1/2 teaspoon of orange zest to the filling mixture.
- If you’d like a firmer texture, freeze the pie for 1 hour post refrigeration before serving.
- For a homemade touch, make whipped cream from scratch and fold it in place of store-bought topping.
