Go Back
Detailed view of a slice of Orange Creamsicle Pie on a white plate showing the matte orange texture and piped cream.

Orange Creamsicle Pie: A Nostalgic, No-Bake Citrus Dream

A stunning no-bake Orange Creamsicle Pie featuring a buttery vanilla wafer crust, a smooth matte orange cream filling, and elegant piped whipped cream swirls. Perfect for summer gatherings and nostalgic dessert lovers.
Print Recipe Pin for Later
Prep Time 6 hours 20 minutes
Total Time 6 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Orange Creamsicle Pie Ingredients
  • 11 oz Vanilla Wafer Cookies 312g, finely crushed
  • 1/2 cup Unsalted Butter 113g, melted
  • 16 oz Cream Cheese 450g, softened
  • 1.5 cups Powdered Sugar 180g
  • 1/2 cup Orange Juice Concentrate 120ml, thawed
  • 1 cup Heavy Whipping Cream 240ml, cold, whipped
  • 1 cup Heavy Whipping Cream 240ml, for topping
  • 2 tbsp Powdered Sugar 30g, for topping
  • 1 large Orange Zested and sliced into half-moons

Equipment

  • 1 9-inch Pie Dish
  • 1 Food Processor For crushing vanilla wafers
  • 1 Stand mixer or hand mixer
  • 1 Piping Bag with Star Tip

Method
 

Prepare the Crust
  1. Combine vanilla wafer crumbs and melted butter. Press firmly into a 9-inch pie dish.
  2. Place the crust in the freezer for 15 minutes to set.
Make the Filling
  1. Beat softened cream cheese and powdered sugar until smooth. Mix in orange juice concentrate.
  2. Gently fold in 1 cup of whipped heavy cream until a smooth, matte pastel orange filling forms.
  3. Pour filling into crust and refrigerate for at least 6 hours or overnight.
Decorate
  1. Whip remaining heavy cream and sugar until stiff peaks form. Pipe swirls around the perimeter.
  2. Top each swirl with a fresh orange slice and sprinkle the entire pie with fine orange zest.

Notes

Ensure cream cheese is truly room temperature to avoid lumps.
Use cold heavy cream for the stiffest piped swirls.