Description
Indulge in the creamy, dreamy goodness of this Orange Creamsicle Pie! A luscious blend of tangy orange marmalade and smooth cream cheese nestled in a buttery shortbread cookie crust. Perfect for summer gatherings or anytime you crave a refreshing dessert.
Ingredients
Units
Scale
For Shortbread Cookie Crust:
- 8 ounces (2 cups) shortbread cookie crumbs
- 4 tablespoons (58 grams) unsalted butter (or more if needed), melted
- 2 tablespoons (24 grams) granulated sugar
- Pinch of salt
For Creamsicle Filling:
- 1 cup (227 grams) heavy cream
- 8 ounces (227 grams) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup orange marmalade (store-bought or homemade)
- 2 teaspoons orange zest (from 1 orange)
- 1 teaspoon vanilla extract
- Whipped cream, for garnish
Instructions
- Make Shortbread Pie Crust (see note about alternatives): Add crumbs, butter, sugar, and salt to a medium bowl and mix together. Pour the crumbs into a pie plate and press to form the edges first, then distribute evenly into the bottom. Pack down into an even layer.
- Make Creamsicle Filling: Whip heavy cream until stiff peaks form. Beat cream cheese and sugar until smooth. Add marmalade, orange zest, and vanilla. Fold in whipped cream, then transfer filling to crust and chill for at least 4 hours or overnight.
Notes
- Make sure to use regular cream cheese (block form).
- Alternative crusts like graham cracker or Vanilla Wafer can be used.
- Adjust crust moisture with melted butter or additional crumbs as needed.
- Pie can be stored in the freezer for up to 1 month, well-wrapped in plastic.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
