Orange Pie

Smooth and creamy layers of bright orange or sweet vanilla come together in this no-bake orange jello pie. It tastes like a creamsicle in pie form!

I love no-bake pies in the summer.  I’ve previously shared fun flavors like Smores, Grasshopper,,Turtle and even cake batter.

This Orange Pie is going to make your taste buds sing. It features classic orange and vanilla flavors that are just perfect for summer. It has a unique flavor and texture you’re going to love. If you’ve never whipped up a pie using mandarin oranges, this is the time to make it happen! They offer up such a great sweetness that everyone is going to love! 

The hardest part of this recipe is being patient while it chills.  Channel your inner patience to wait before diving in and taking a bite.

If you’re looking for a citrusy sweet pie that will have you falling in love with oranges, even more, this mandarin orange pie recipe needs to be on your dessert radar. It’s the perfect pie to create and share with all your family and friends at picnics and parties. It is always one of the first things gobbled up at get-togethers.

Why I Love This Recipe

• Quick and Easy: What I love best about this simple orange pie recipe is that it’s really, really quick to make. With very few ingredients, you can easily have a slice of pie waiting for you in no time at all. 
• No Bake: No turning on the oven!
• Layers: Layers of orange and vanilla alternate for delicious flavor in every bite.

Ingredient Notes and Shopping Tips

• Crust: I used a store-bought graham cracker crust. Look for them in the baking aisle near the chocolate chips. You could also use a homemade one. A golden Oreo or Nila wafer crust would be yummy options too.
• Cream Cheese: Always use full-fat cream cheese. Leave at room temperature for around 30-60 minutes to soften. Short on time? Submerge it in a bowl of warm (not hot) water for about 10 minutes.
• Heavy Cream: Also called heavy whipped cream. Cool Whip can also be used.
• Mandarin Oranges: Ensure these are well drained, so they don’t add extra liquid to the pie. Smaller and sweeter than traditional oranges, these are the perfect fit for our recipe.

How To Make Orange Creamsicle Pie

1. Make the Cream Cheese Mixture: Whip cream cheese and sugar until smooth.
2. Make the Jello Mixture: Combine jello and boiling water.
3. Make the Whipped Cream Mixture: Whip cream, powdered sugar, and vanilla.  Fold half into the cream cheese and half into the jello.
4. Assemble: Layer cream cheese and jello in 4 layers. 
5. Garnish: Top with whipped cream and orange zest.

Leftovers

• Serve: Keep at room temperature no longer than 2 hours.
• Store: Store in the fridge for up to 3 days.
• Freezing: Freezing is not suggested. 

Tips and Tricks

1. No Mixer Required Whipped Cream: I used vintage beaters. You could also use a whisk or even a mason jar. 
2. Zest: Zest the orange using the smallest holes on your box grater. Be sure to zest just the orange peel; the white part underneath is bitter.
3. Jello Hack: Do not add cold water to the jello! We’re using jello in our topping, not making actual gelatin.
4. Perfect Slices: Get clean slices by dipping your knife in warm water in between each slice.

More Orange Treats

Orange Creamsicle Ice Cream

Orange Fluff

Orange Julius

Orange Creamsicle Cupcakes

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Orange Pie

Smooth and creamy layers of bright orange or sweet vanilla come together in this no bake orange pie. It tastes like a creamsicle in pie form!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6 Servings

Calories: 615kcal

Author: Krystle Smith

Ingredients

For the Pie

• ▢ 1 Graham Cracker Crust
• ▢ ½ Cup White Sugar
• ▢ 8 Ounces Cream Cheese Softened
• ▢ 1 Cups Heavy Cream
• ▢ ¼ Cup Powdered Sugar
• ▢ 1 3 Ounce Box Orange Jello
• ▢ 1 Cup Boiling Water
• ▢ 1 Large Can Mandarin Oranges Drained
• ▢ ½ Teaspoon Vanilla

For the Whipped Cream

• ▢ ½ Cup Heavy Cream
• ▢ ¼ Cup Powdered Sugar
• ▢ 1 Teaspoon Vanilla
• ▢ 1 Orange Zested

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Instructions

For the Pie

• In a large mixing bowl, beat cream cheese until smooth. Mix in ¾ cup of sugar.
• In a medium bowl, combine jello with boiling water and whisk until dissolved.
• Using a standing mixer, whip 2 cups of heavy cream, ½ cup of powdered sugar, and ½ teaspoon of vanilla until stiff peaks form. Fold in oranges.
• Add ½ of the whipped cream mixture into the cooled jello and the rest into the cream cheese mixture. Stir until combined.
• Evenly spread ½ of the cream cheese mixture onto the crust.
• Spread about cups of the orange mixture on top.
• Repeat with remaining cream cheese and orange jello.
• Refrigerate for a few hours up to overnight.

For the Whipped Cream

• In a large bowl whip together the remaining 1 cup heavy cream, ½ cup powdered sugar, and ½ teaspoon vanilla until stiff peaks form.
• Dollop or pipe using a star tip on top of the pie. Garnish with orange zest if desired.

Notes

Ingredient Notes and Shopping Tips

• Crust: I used a store-bought graham cracker crust. Look for them in the baking aisle near the chocolate chips. 
• Cream Cheese: Always use full-fat cream cheese. Leave at room temperature for around 30-60 minutes to soften. Short on time? Submerge it in a bowl of warm (not hot) water for about 10 minutes.
• Heavy Cream: Also called heavy whipped cream. Cool Whip can also be used.
• Mandarin Oranges: Ensure these are well-drained, so they don't add extra liquid to the pie. Smaller and sweeter than traditional oranges, these are the perfect fit for our recipe.

Tips and Tricks

1. No Mixer Required Whipped Cream: I used vintage beaters. You could also use a whisk or even a mason jar. 
2. Zest: Zest the orange using the smallest holes on your box grater. Be sure to zest just the orange peel; the white part underneath is bitter.
3. Jello Hack: Do not add cold water to the jello! We're using jello in our topping, not making actual gelatin.
4. Perfect Slices: Get clean slices by dipping your knife in warm water in between each slice.

 

Nutrition

Calories: 615kcal | Carbohydrates: 57g | Protein: 6g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 270mg | Potassium: 249mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1714IU | Vitamin C: 23mg | Calcium: 109mg | Iron: 1mg

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