Description
A creamy, citrusy dream with zero oven time. This pie delivers all the nostalgic flavor of an orange creamsicle in a chilled, sliceable form. A tangy-sweet orange and vanilla filling sits over a buttery graham cracker crust, perfect for summer parties or an easy make-ahead treat.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 14 oz can sweetened condensed milk
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (whipped to stiff peaks)
For the Topping:
- 1 1/2 cups whipped cream or whipped topping
- Additional orange zest (for garnish)
- Orange slices (optional)
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until combined and press into a 9-inch pie dish. Chill while preparing the filling.
- In a separate bowl, whip the heavy cream to stiff peaks. Set aside.
- In a large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, orange juice, zest, and vanilla extract. Mix until well combined.
- Gently fold the whipped cream into the orange mixture until just combined.
- Pour the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight.
- Before serving, top with whipped cream, orange zest, and optional orange slices.