Orange Creamsicle Pie {No Bake}

filed under: Dessert · Pies + Tarts on June 15, 2019
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  • Orange Creamsicle Pie is one of the smoothest, creamiest, best-tasting no-bake pies you will ever have! And that flavor! Who doesn’t love Orange Creamsicle? If you love this recipe (and I know you will) be sure to try my Orange Creamsicle Mousse and Lemon Mousse for easy No-Bake Dessert options!

    Orange Creamsicle Pie

    Orange Creamsicle Pie

    This orange creamsicle pie is super easy. How easy? Only 7 ingredients it pulls together in under 5 minutes!

    Let’s talk for a minute about how I achieve that traditional “creamsicle” flavor.  A creamsicle bar that you find at the grocery store typically has a vanilla ice cream base and is coated with flavored orange ice.  Since we are creating a creamsicle pie, I wanted that same flavor combination, but in a light and creamy version.  I attempted to get that same flavor by using a combination of REAL orange juice and orange extract, combined with a powdered sugar and cream cheese base.  The results were dreamy!

    No-Bake Creamsicle Pie

    How to Make Orange Creamsicle Pie

    As I mentioned, making this orange creamsicle pie is really simple.  There are a few key tips to follow that will make this even easier!

    Room Temperature Cream Cheese

    If you aren’t able to set out your cream cheese for a couple of hours ahead of assembly, here is a fun tip to quickly get it to room temperature. I remove the cream cheese from the box but keep it in the foil packaging. Set the cream cheese in a bowl of hot water and let it warm slowly. This usually takes 10-15 minutes. If you use a metal bowl, you can sometimes cut the time down a bit because they will hold the heat in a little longer. Or you can set it out in the morning and let it warm to room temperature on the counter.

    Tools Matter

    You will want to make sure your cream cheese is completely lump-free, which means beating it with an electric hand mixer (or in a stand mixer with the paddle attachment) until it is light and fluffy before adding any other ingredients.  This is what gives my creamsicle pie the creamy texture as well as helps to blend the flavors perfectly.

    Orange Extract

    If you don’t have immediate access to orange extract, (Amazon can deliver it to your door!) you can just substitute additional fresh orange juice. Here is a simple equivalency:

    1 tablespoon fresh orange juice = 1/2 teaspoon orange extract

    This recipe uses 1 teaspoon of orange extract, so you will need 2 tablespoons of fresh orange juice. If you opt for the fresh orange juice, I do recommend adding about 1/2 tsp. of orange zest to the shortbread crust to maximize the orange flavor.

    No Bake Orange Creamsicle Cream Pie

    How to Make Shortbread Pie Crust

    Grab your shortbread cookies and a large sealable plastic bag. Start smashing the cookies and get all your aggressions out! Shortbread cookies are naturally delicate so this is an easy job and should not take you more than a minute. In a medium bowl, add the shortbread crumbs and the melted butter. Using a fork, work the butter into the crumbs until every crumb is coated in butter. Because we are not baking this crust, the butter will act as a glue in the chilled pie. If some crumbs are not coated with butter, they will fall apart when you try to cut the pie.

    Now take your pie dish (I used an 8-inch pie dish) and press the shortbread crumbs into the bottom and slightly up the sides. You want an even layer of crumbs, so use a kitchen glass or something with a flat bottom to help create a smooth layer.

    Whipped Topping vs. Homemade Topping

    I freely admit that I love a big ole bite a cool whip and love how easy it can make recipes. This one in particular benefits from the stability of cool whip IN the creamsicle pie filling. However, I do like to whip up (ha!) a small batch of homemade whipped cream for the topping.

    To make whipped topping from scratch you take 1 cup of heavy whipping cream and add 1-2 tablespoons of confectioners sugar. Whip the heavy whipping cream for a couple of minutes with your hand-held mixer until there are soft peaks. Sprinkle the confectioner’s sugar over top and keep mixing on high until there are stiff peaks. I do recommend using a large bowl to avoid splatter.

    You can add vanilla extract (about 1/2 teaspoon) or even orange extract for an extra flavor kick!

    Orange Creamsicle Pie Recipe

    How to Make Individual Orange Creamsicle Pie Servings

    Simply crush up shortbread cookies and place them in the bottom of the serving cup instead of a pie pan. After testing we found that a thinner layer was best. (Which also means you can make more servings!) The dishes I used were a bit larger (they hold about 1 1/2 cups of orange mousse) so I was only able to make 3 servings. Plan accordingly if you are feeding a crowd! 🙂

    How to Serve Orange Creamsicle Pie

    Chilling is an important step in this recipe.  It helps the creamsicle filling firm and creates the velvety texture essential in a no-bake cream pie.  I recommend letting it chill for at least one hour, but you can let it go all the way up to 3 days.  However, if you are letting it sit that long, I do not recommend adding the garnish until just before serving, as fresh orange will not look as pretty after sitting out.

    Looking for more No-Bake Dessert Options?

    No Bake Strawberry Cheesecake

    No Bake Oreo Cheesecake

    No Bake Cheesecake (the best!)

    No Bake Caramel Shortbread Pie

    3 from 1 vote
    Orange Creamsicle Pie
    Prep Time
    10 mins
    Chill Time
    2 hrs
     

    Orange Creamsicle Pie is one of the smoothest, creamiest, best-tasting no-bake pies you will ever have!

    Course: Dessert
    Cuisine: American
    Keyword: Orange Creamsicle Pie
    Servings: 8
    Author: Amanda Rettke
    Ingredients
    Shortbread Pie Crust
    • 6 ounces finely crushed shortbread cookies
    • 2 tablespoons (28g) unsalted butter, melted
    Pie Filling
    • 2 packages (16 ounces) cream cheese, softened to room temperature
    • 1 1/3 cup (293g) confectioners sugar
    • 1 (about 1/4 cup) orange, zested (optional) and juiced
    • 1 tablespoon orange extract (start with 2 teaspoons and taste test)
    • pinch kosher salt
    • 2 cups (476 g) whipped topping
    Topping
    • 1-2 cups whipped topping, for over the creamsicle pie filling
    • 4 wedges orange, for garnish
    Instructions
    Shortbread Pie Crust
    1. In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into a prepared 8 in pie dish and firmly press to the edges to form a pie crust.

    Pie Filling
    1. In a large bowl, beat the cream cheese until it is light and fluffy.

    2. Add in the powdered sugar, orange juice, orange extract, and salt and beat until everything is combined. (If you are adding the zest, add it here.)

    3. Gently fold in the whipped topping.

    4. Pour creamsicle filling into prepared pie crust. Smooth out with a small offset spatula.

    Topping
    1. Smooth out a layer of whipped topping (about 2 cups, can use more or less depending on preference) over the creamsicle filling.

    2. Refrigerate for at least 1 hour, up to 3 days if covered. Top with an orange wedge. (optional)

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    Comments

  • Shirley Jacobs says:

    I can’t wait to try this recipe. I am sure it will be delicious. Is it okay if I dip a toothpick in a little bit of orange food color and then sort of let whatever comes off come off in the batter so that it will give a slight orange color to the cake?

    • Amanda Rettke says:

      Yes, of course you can! 🙂

  • Kimberlee Ritchey says:

    Recipe for the Orange Creamsicle Pie says 24oz. of Cream Cheese Does it really take 3 8oz. bars??
    LOVE YOUR POSTS

    • Amanda Rettke says:

      Yup! And thank you. 🙂

  • Beverly Arnold says:

    I would have made thhis in a NY mionute, but you put the amount of shortbread cookies for the crust in oz., rather than Tbsp, etc. Yet your other measures or correct

  • Gail Vickers says:

    How can I make this in a 9×13 dish?

    • Amanda Rettke says:

      You would need to double the recipe. 🙂

  • Ron says:

    Why not use stabilized whip cream instead of cool whip?

    • Amanda Rettke says:

      Feel free. I mention options in the post.

  • Beth says:

    Can’t wait to make this! What brand of shortbread cookies do you like best?

    • Amanda Rettke says:

      Walkers 🙂

  • joyce thayer says:

    cant wait to make some of these

  • Marla Y says:

    Your recipe sounds so tasty! And, I love the idea of making it in a 9×13 pan for an upcoming potluck.
    Thank you!

  • zora naron says:

    I made this today for dinner at the club tonight. I made 3 of them. I did the 1st according to the directions and couldn’t taste the orange enough so I added in the zest. Still not enough so on the second I put in an entire tablespoon of extract and the zest and of course the juice but it just isn’t creamsicle enough. Any suggestions?

    • Amanda Rettke says:

      Oh my goodness! You are my favorite kind of reader, one who makes the recipe then tests out options and tries to make it fit YOUR tastes. Thank you for your thoughtful comment!
      My thoughts are this: You can stick to what you did, adding the fresh orange juice, orange extract, and zest, and then adding more orange extract to the whipped topping.
      You could also add zest to the shortbread crust.
      I made this recipe again today to test again and agree that it could handle up to 1 tablespoon of orange extract, and will alter the recipe to reflect that. However, any more than a tablespoon and it just starts to taste orange-y, not creamsicle-y.
      Thank you so much for reading and sharing your feedback! I appreciate your dedication to the recipe and willingness to try again. While we love it, I do hope that YOU will love it too.

  • Clara forrer says:

    I wonder if you can use orange jello instead of juice and orange extract. Use it dry in cr cheese

    • Amanda Rettke says:

      It’s an idea! I haven’t tested that.

  • Lauren Phillips says:

    I’ve always made homemade whipping cream with heavy whipping cream a couple TBSP of sugar and a tsp. of pure vanilla. Been making it this way for 45 years and never heard of ever adding confectionary sugar.

  • Ali P says:

    So I didn’t have enough whipped topping for the actual topping part, but I’m thinking it will still turn out delicious! My kids and I taste tested it before putting in the fridge and it was super yummy! I’ll be standing in front of the fridge for the next hour waiting for it to be finished 🙂

    • Amanda Rettke says:

      Yay!!! So glad you liked it so far… and make some memories with the kids! <3

  • Sherry says:

    I can’t wait to try this but am not sure what shortbread cookies are. Can I use vanilla wafers instead if I can’t find shortbread cookies?

  • Ron says:

    I see that this recipe was changed from the first posting. I made as first printed and not much taste. I hope the changes improve the flavor. I wasted the ingredients in the first pie.

  • Lottie says:

    How much cream cheese. Is it 24 oz or 32 oz?

    • Amanda Rettke says:

      16 ounces

  • Kathleen Armstrong says:

    Instead of orange extract can I use orange liqueur??

    • Amanda Rettke says:

      I haven’t tried that but it’s an amazing idea!!

  • Russell Schuh says:

    I can’t find the AMOUNTS of ingredients. I would Love to have the Recipe again for Orange Creamsicle Pie

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