Frozen Creamsicle Pie
If you are a fan of the ice cream truck classic, orange creamsicles, or dreamsicles, you’re going to love this FROZEN CREAMSICLE PIE. It’s the perfect summer treat with an amazing vanilla-orange flavor combo, and comes together in 10 minutes. The hardest part is waiting for it to set up in the freezer, although I have a little solution for that…….read on to find out more.
Frozen Creamsicle Pie!! Have you ever seen a more summer-y looking dessert? It’s like a cup of sunshine with a pinch of sugar on a plate. Grab a spoon, you’re going to want this recipe.
Summer is certainly making a grand appearance this year. If we aren’t having big storms, we are slammed with a 100-115 degree heat index. The humidity is suffocating. Hello pony tails, messy buns and braids. I can’t remember the last time I curled my hair and wore it down. About the only thing making the weather tolerable, is staying inside (hello AC!) and eating frozen desserts. This Frozen Creamsicle Pie may not bring your body temperature down much, but it sure does remind me of the ice cream truck creamsicles and dreamsicles that got me through many hot summers as a kid.
This post is sponsored by my friends at Scotch-Brite™ Brand , as part of our ongoing partnership to bring your recipes and ideas to make life easier and your home comfortable, inviting and clean.
How to Make a Frozen Creamsicle Pie
Let’s talk about the crust first. Butter crackers pulverized together with a little bit of powdered sugar and lots of butter pressed in to a pie dish, will single handedly make you forget you ever heard of a graham cracker crust. The buttery sweet and salty crust is mildly addictive and there will be leftover crust, and you will eat it. Don’t eat it all though, you can make little dessert shooters with the extra crust and filling.
A food processor isn’t a must, but definitely makes it easier. If you don’t have a food processor, just put the crackers in a plastic zip-top bag and crush with a rolling pin or glass.
I’m a messy cook, so I like to start with an empty sink and clean counters. I toss any dirty dishes in the dishwasher and wipe down the counters so I’m starting with a clean space. I feel less stressed when I’m only dealing with one mess at a time.
Next, the filling. A heavenly mixture of orange juice concentrate, sweetened condensed milk and whipped topping. If you’re a fan of creamsicles, I’m willing to bet you will love this pie!
Your swimsuit is not going to thank you, but it’s worth every single calorie.
This frozen creamsicle pie is a little rich, but not but not overly rich. It’s sweet, but not too sweet. And it’s a perfect combination of tangy orange and sweet creamy vanilla.
Serve and watch it disappear.
If you don’t use a deep dish pie plate, you’re probably going to have leftover crust and filling. I used it to make little dessert shooters. I didn’t freeze the shooters, I just put them in the refrigerator, and they set up real nice. They were perfect for a little treat, especially when you can’t wait for the pie to freeze. 😉
I don’t think the pie would set up enough in the refrigerator though, so you do want to put the pie in the freezer. It doesn’t get super hard, it’s just right for eating right out of the freezer. I actually had a hard time taking photos, because the heat index outside was 115 and shooting right next to a big sliding glass door, made the pie start to melt right away.
A frozen creamsicle pie should last several weeks in the freezer. Making it a nice dessert to keep on hand and pull out any time you find yourself with a sweet tooth, or in need of a dessert. I just covered mine with press ‘n seal wrap, or foil would work too.
ORANGE CREAMSICLE PIE
- 90 (3 sleeves) buttery crackers
- 1/2 cup powdered sugar
- 3/4 cup (1 1/2 sticks) butter, melted
- 1 (12 ounce) can frozen orange juice concentrate, thawed
- 1 (14 ounce) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 (8 ounce) container whipped topping, thawed
- Lightly grease bottom of pie dish with cooking spray
- In a food processor, add crackers and powdered sugar. Pulse until you have fine crumbs.
- Using a medium bowl, combine melted butter and cracker crumbs. Mix until well combined. Test crust mixture to make sure it will hold together: using your fingers, pinch the mixture together, if it clumps together, it's done, if doesn't hold together, add ½ -1 tablespoon more melted butter at a time until mixture holds together. Set aside about 3/4 - 1 cup of crust for topping.
- Press remaining crust mixture into the pie dish and set aside.
- Using a large mixing bowl, combine orange juice concentrate, sweetened condensed milk, vanilla, salt and stir until combined.
- Add whipped topping and stir until smooth.
- Pour the mixture over the crust. (depending on the size of your pie dish, you may have extra mixture. Set it aside and use for parfaits or a dip)
- Top with reserved cracker crust crumbs by sprinkling over top of pie.
- Place pie in freezer to set for at least 4 hours (overnight is even better), before serving. Store leftover dessert covered in the freezer.
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