Orange Creamsicle Pie
Orange Creamsicle Pie is one of the smoothest, creamiest, best-tasting no-bake pies you will ever have!
Servings: 8
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)