Frozen Creamsicle Pie Recipe

This recipe produces a nice, tall slice of pie that’s sweet and creamy and filled with Creamsicle’s nostalgic and classic orange and vanilla flavors. The filling is creamy and indulgent, with just a touch of bitterness that keeps it from being too sweet. It freezes up firm enough to slice cleanly, but it never turns hard.

The pie is topped with a light and billowy vanilla-heavy whipped cream to add a nice textural contrast between the crust, filling, and topping. If the crust is having trouble releasing from the plate, dip the plate in some warm water to loosen the butter (similar to how you would release a frozen pop!). 

Recipe Tips From The Southern Living Test Kitchen

• Prepare pie through Step 4 (i.e. without the whipped cream topping), wrap tightly in plastic wrap, pressing plastic wrap directly onto surface of pie and freeze for up to two months. 
• Once the whipped topping is added, leftovers can be stored, covered, in the freezer for up to one week (but the texture of the topping will not be as good).
• When zesting your orange, make sure you’re just getting the outer orange rind, and none of the white pith underneath. The pith is very bitter and you don’t want your pie to turn out too bitter.
• You could top the pie with Cool Whip or a frozen whipped topping instead of making your own whipped cream, if desired.
• You could also use a store-bought crumb pie crust if you can find a deep dish one. (Or if you use a regular pie crust, just freeze the excess filling in an airtight container and eat it with a spoon like ice cream!)
• Wipe your knife in between each slice to get the cleanest slices. 
• Don’t press your crust in too firmly or you may risk it sticking to the pie dish. Your hands/fingers are enough, no need to really pack it down with a measuring cup.
• You will have leftover orange juice concentrate (the recipe doesn’t use the whole can), but you can just make juice with it or save it for any other use.
• Add a drop of gel food coloring to the filling if you want a more intense orange color. 

Editor’s Note: This recipe was developed by Nicole Hopper; the headnote was written by Kimberly Holland.