Introduction

Orange Creamsicle Pie is a delightful, no-bake dessert that captures the nostalgic flavors of the classic orange creamsicle treat. With a buttery graham cracker crust and a creamy orange-flavored filling, this pie is perfect for warm days or any time you want a refreshing sweet treat.

A round pie with a light orange creamy layer filling sits in a clear glass dish on a white marbled surface. The pie is cut into eight even slices and each slice is decorated with a dollop of white whipped cream topped with a small bright orange slice on the edge. In the center, there is a cluster of whipped cream and three overlapping orange slices. The crust is golden brown and crumbly, forming a thin base under the creamy layer. In the background, there is a white tray with additional orange slices and what appears to be orange popsicles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 graham crackers
½ cup (1 stick) unsalted butter
2 Tablespoons light brown sugar, packed (or white granulated sugar)
1 ½ cups cold orange soda
3.4 ounce box instant vanilla pudding mix
1 (8 ounce) tub whipped topping, thawed (Cool Whip or store brand)
Additional whipped topping, for garnish (optional)
Orange slices, fresh or drained mandarin slices, for garnish (optional)

Instructions

Step 1: Make the crust by processing the graham crackers in a food processor until they become fine crumbs. Add the butter and brown sugar, then pulse until the mixture looks like sand. If you don’t have a food processor, crush the graham crackers inside a sealed bag using a rolling pin and mix with butter and sugar in a bowl.
Step 2: Spray a standard pie dish with nonstick cooking spray. Press the crust mixture firmly into the bottom and up the sides of the dish. Place the crust in the refrigerator for 30 minutes to set.
Step 3: In a bowl, whisk together the cold orange soda and instant vanilla pudding mix until smooth and thickened.
Step 4: Gently fold in the thawed whipped topping until well combined. Cover the mixture with plastic wrap and refrigerate until the crust is ready.
Step 5: Remove the crust and filling from the refrigerator. Spread the pudding mixture evenly into the chilled crust.
Step 6: Cover the pie with plastic wrap and freeze for at least 6 hours or overnight to fully set.
Step 7: Before serving, remove the pie from the freezer and let it thaw for about 20 minutes. Garnish with additional whipped topping and orange slices if desired, then slice and enjoy.

Tips & Variations

For a more intense orange flavor, add a teaspoon of orange zest to the pudding mixture before folding in the whipped topping.
Use ginger snaps instead of graham crackers for a spicier crust variation.
If you prefer a less sweet pie, substitute light brown sugar with white granulated sugar or reduce the sugar by one tablespoon.

Storage

Store the pie covered in the freezer for up to 3 days for best texture. Before serving, allow it to thaw for about 20 minutes so it’s easy to slice. Leftovers can be kept in the refrigerator for up to 24 hours once thawed but are best consumed promptly.

How to Serve

A slice of orange cream pie sits on a white plate with three small white whipped cream dollops arranged near the edge, topped with a small bright orange slice. The pie has three layers: a rough light brown crumb crust at the bottom, a smooth and thick pale orange creamy filling in the middle, and dollops of white whipped cream on top. A silver fork holds a bite-sized piece of the pie with visible creamy texture and whipped cream. In the blurry background, more of the same pie and some orange cans on a white marbled surface can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh orange juice instead of orange soda?

Fresh orange juice does not have the carbonation or sweetness that orange soda provides, so it may change the texture and flavor. For best results, stick with orange soda or try a lightly carbonated orange beverage.

Do I have to freeze the pie, or can it be refrigerated?

Freezing helps the pie fully set and firm up, making it easier to slice. Refrigerating alone may result in a softer filling that doesn’t hold shape as well.