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Orange Creamsicle Pie
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4.87 from 15 votes

Orange Creamsicle Pie

Orange Creamsicle Pie is one of the smoothest, creamiest, best-tasting no-bake pies you will ever have!
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
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 (28 g) unsalted butter, melted

Pie Filling

  • 2 packages (16 ounces) cream cheese, softened to room temperature
  • 1 ⅓ cups (293 g) confectioners sugar
  • 1 medium orange, zested (optional) and juiced (about ¼ cup)
  • 1 tablespoon orange extract (start with 2 teaspoons and taste test)
  • 1 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

  • 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

  • In a large bowl, beat the cream cheese until it is light and fluffy.
  • Add in the confectioners' sugar, orange juice, orange extract, and salt and beat until everything is combined. (If you are adding the zest, add it here.)
  • Gently fold in the whipped topping.
  • Pour creamsicle filling into prepared pie crust. Smooth out with a small offset spatula.

Topping

  • Smooth out a layer of whipped topping (about 2 cups, can use more or less depending on preference) over the creamsicle filling.
  • Refrigerate for at least 1 hour, up to 3 days if covered. Top with an orange wedge. (optional)