Orange Creamsicle Freezer Pie

Orange Creamsicle Freezer Pie takes me back to childhood when I had those delicious creamsicles during the hot summer months. This quick and easy freezer pie with orange preserves, buttery graham cracker crumbs, and unbelievably tasty orange crumbs tastes just like those ice creams and will instantly transport you to the happy days when you were waiting for the ice cream truck.

Whether you had creamsicle ice cream bars as a kid or not, this citrusy, sweet, and refreshing freezer pie is a must-try. There is just something beautiful about the nostalgic desserts, because food is also about memories. Hence, if you don’t look any further, I have another classic here that you will love: the strawberry shortcake freezer pie. You can thank me later.

This Orange Creamsicle pie is what summer dreams are made of. It may sound clichéd, but try serving it at a pool or barbecue party, and you will see what I mean. A creamy treat infused with citrus, it’s sweet and lightly tangy, ideal for cooling off on a hot day. The best part is that you can make a few in advance, freeze them, and have them readily available for your summer gatherings. They are always a crowd favorite.

Why you will love this recipe 

• Just like the ice cream truck: I remember when I was a kid, and I would get those creamy, delicious orange creamsicles with orange crunch topping from the ice cream truck. Every summer, I looked forward to those desserts, and this pie tastes just like them.
• Easy to make: Just mix and freeze for this pie. I just like to bake a crunchy topping for a treat because it’s what was used on those original ice cream bars, but it can be made in advance.
• Better than store-bought: I use natural ingredients in my ice cream pie, including orange marmalade. It’s up to you whether to add food coloring, but even then, there are natural options to choose from.
• Perfect for summer desserts, I like to serve this pie at a backyard barbecue or picnic. The cold pie is the perfect refreshing and festive dessert.

What you will need

For the filling

• Wet ingredients: Heavy whipping cream should be at least 35% milkfat for a thick, creamy filling, and it must be very cold to trap air bubbles and form stiff peaks. Sweetened condensed milk provides a thick and velvety texture without any ice crystals. Room-temperature cream cheese is the stabilizing base that holds the filling’s shape while providing smooth, thick, and tangy creaminess. I also add homemade orange marmalade for a sweet-and-tart orange flavor, with bits of orange and lemon for texture. 
• Food coloring: This one is optional, but you have a few choices. Either opt for something natural or use gel food coloring, which is best to color the pie without adding any more liquid to the filling.
• Dry ingredients: I use a prepared graham cracker pie crust for its sweet, buttery flavor and crunchy texture.
• Sweetener: Powdered sugar works best for making whipped cream because it dissolves quickly and leaves no gritty texture. It also contains cornstarch to help the filling hold its shape longer. 

For the topping

• Wet ingredients: Cold, unsalted butter helps the topping from melting too quickly in the oven, keeping it chunky. Pure vanilla extract enhances the flavor with rich depth and complexity.
• Dry ingredients: All-purpose flour has the right amount of gluten to create the ideal structure that absorbs enough butter for a crispy, crumbly, light topping.
• Jell-O and sweetener: Orange Jell-O has a bright, citrusy taste and color, with a good amount of gelatin to bind the ingredients. White granulated sugar provides a crunchier texture with pure sweetness. 

How to prepare

Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper.

Make the crumbles: These can be done a day or two in advance. I stir the gelatin in a bowl with ½ cup of flour and ¼ cup of butter until it forms fine crumbs. In a separate bowl, I stir together ½ cup of flour, ½ cup of sugar, ¼ cup of butter, and 1 teaspoon of vanilla extract to make crumbles. 

Bake and cool: I sprinkle them onto the prepared baking sheet and bake for 7 to 8 minutes without stirring. Then, I remove them and let them cool completely before storing them in an airtight container until I am ready to use them.

Beat the cream: First, I beat the cold heavy whipping cream and powdered sugar until stiff peaks form. Then, I chill it for 30 minutes. In a large bowl, I beat the softened cream cheese until creamy, then beat in the condensed milk until well combined. I mix in the orange preserves next.

Freeze it overnight. Then I fold in the cold whipped cream until well mixed before adding the orange gel coloring. Now, it goes into the pie crust, and I freeze it for 6 to 8 hours or until it is firm. 

Garnish and serve: When the pie is frozen, I stir the crumbles to loosen them up and sprinkle them evenly on top of the pie before serving. 

Expert tip

Keep out the ice

To keep the pie from being icy, protect it from temperature fluctuations. If warm, humid air gets into the freezer, moisture can be drawn out of the filling and condense on the pie’s surface as ice crystals, a condition also known as freezer burn. The best way to prevent this from happening is to use plastic wrap on top of your pie when putting it away. Press the plastic right up against the pie’s surface so it sticks like a second skin. 

More tips to consider:

• Wrap the pie tightly with plastic wrap before putting it into a baggie or container to prevent freezer burn.
• Make sure the butter is cold for the crumble topping, or it won’t be crunchy.
• Don’t garnish the pie until you’re ready to serve it, or it will become soggy. 
• Take the pie out of the freezer 15 minutes before serving to let it thaw for easier slicing. 
• Dip the knife in hot water and wipe it with a paper towel between each slice for neater slices.

Recipe variations and add-ins:

• Make it zesty: For a zestier pie, add some orange zest to the filling. I like to make my own zest from a fresh orange for the best flavor. 
• Orange juice: Replace half the orange preserves with frozen orange juice for a more intense orange flavor.
• Different citrus: Make this pie tangier by adding some lime or lemon extract instead of vanilla.
• Other flavors: In fact, try adding other flavor extracts, such as strawberry, peach, cherry, watermelon, or banana.
• Whipped cream: To make this pie even more decadent, I like to add some of my light and fluffy homemade whipped cream. 

Serving suggestions:

I love to serve this pie with an ice-cold glass of creamy homemade orange Julius. It is easy to prepare in just a few minutes with just 4 ingredients. I also like to top this pie with some orange slices and a drizzle of my rich caramel sauce to make it even more delicious. It goes great with a scoop of ice cream, whether I serve vanilla, chocolate, or this tangerine sorbet you can make with just one ingredient! 

Or start the meal with these orange-glazed pork chops, covered in a sweet, sticky sauce. They are so tender and juicy on the inside with a crispy crust, and they only take 30 minutes to cook. Serve it with a slice of my cranberry orange bread with orange glaze. This simple bread only takes about an hour to make, and the glaze is incredible. Then, finish it off with the delectable orange freezer pie that everyone will be raving about. 

How to store leftovers:

• Freezing: This pie should not be refrigerated. It should be kept in the freezer in an airtight container with plastic wrap on top.
• Defrost: Remove the pie 15 minutes before serving for easier slicing.

Frequently asked questions

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