You would not believe how many times I have misspelled “creamsicle” in my struggle to write this. Why is that so hard?! When this is finished, I will consider it a personal accomplishment that my eyes haven’t crossed.
It’s worth it though. Because of this pie. My frozen orange creamsicle pie. It’s dessert done right, let me tell ‘ya.
It’s an adaptation of my Skinny Lemon Mousse Bars which continue to be one of my most popular recipes. You can make this recipe skinnier if you want to by using light whipped topping and it will be great. I just try really hard to avoid preservatives and synthetics so I’ve chosen to go with real sweetened whipped cream. Not the lightest on calories, but at least it has ingredients I can read.
I’d thrown out the question on my Facebook page asking my dandy reader base what type of crust they’d like and the overwhelming response was for vanilla wafers. You could use crushed pretzels (my original plan) or graham crackers too. Whatever floats your boat. And by the way, I just want to say I LOVE MY READERS! Thank you all for being there to help me make great recipes.
This pie will soften quickly once you take it out of the freezer. But don’t worry–that’s lots of good reasons to lick the spoon. And the spatula. And maybe even your fingers–just don’t be touchin’ anyone else’s piece. Be good now, and eat up!
[the_ad id=”1110″]P.S.–You could make these in a muffin pan or baking dish and create easy individual servings too!
Frozen Orange Creamsicle Pie
- 2 cups finely crushed vanilla wafers crush them then measure
- 6 tablespoons butter melted
- 2 cups heavy whipping cream or 16 ounces whipped topping
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces fat free sweetened condensed milk
- 3/4 cup orange juice concentrate thawed
- 1 tablespoon orange zest
- In a small bowl, mix the crushed wafers and butter and stir to combine. Transfer to a 9-inch pie plate and press across the bottom and up the sides using the back of a measuring cup or glass until you have an even layer.
- If using heavy whipping cream, beat the cream on high, adding the powdered sugar and vanilla after about 2 minutes. Beat until stiff peaks form, about 5 minutes total.
- Add the sweetened condensed milk, orange juice, and zest and FOLD carefully to avoid losing the air in your whipped cream.
- If you are using whipped topping, transfer to a bowl and add the milk, juice and zest and fold.
- Transfer to the prepared pie plate and spread it evenly.
- Cover with plastic wrap and freeze until firm; about 5 hours or overnight.
- Wrapped tightly, this dish will freeze for up to 2 months. Also makes great bars! Serves 8-10.