Orange Icebox Pie
Nothing screams summer more then a good old fashioned Orange Icebox Pie. This classic pie starts with a homemade graham cracker crust and is filled with cream cheese, condensed milk, orange juice and whipped topping. Refreshing, light and fluffy this Orange Icebox Pie is just like grandma used to make.
Icebox pies are the perfect southern summer dessert. Easy to make, and can be made in advance. This Orange Icebox Pie has just the right amount of creamy orange flavor. Making your own graham cracker crust really makes this dessert taste amazing. You can use a store bought graham cracker crust but why would you! Click here for another great summer pie—->>>>LEMONADE ICEBOX PIE.
FREEZES BEAUTIFULLY!
I’ve even made this pie as early as a week before I was going to serve it, wrapped it up with foil and froze it until the day before. Then all I had to do was to remember to take it out of the freezer the day before my dinner.
A LITTLE HISTORY
Icebox pies are a classic southern dessert named after the ice box that the pies were kept in. They required no cooking in the heat of the summer, and could be stored in the icebox until ready to serve. If you were lucky enough to live by an ice house that is….the icebox was so insulated that a block of ice would last one or two days during the hot summer months. I remember as a child our vacation trailer only had an ice box (no electricity) and we would hunt down an ice house. I don’t even know if those still exist.
Orange Icebox Pie
This classic pie starts with a homemade graham cracker crust and is filled with cream cheese, condensed milk, orange juice and whipped topping.
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Orange Pie Filling:
- 1 (8 ounce) cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- ¾ cup orange juice concentrate, thawed
- 1½ teaspoons orange zest (about 1 medium orange)
- ½ teaspoon orange extract (optional)
- 1 (8 ounce tub cool whip, thawed
- 1 drop orange gel food coloring (optional)
For the Sweet Vanilla Whipped Cream:
- Click here for the recipe---->>>>SWEET VANILLA WHIPPED CREAM
Instructions
For the Graham Cracker Crust:
Spray a 9-inch springform pan with non stick cooking spray. In a medium bowl add the cracker crumbs, sugar and butter, stir to combine, pour into the prepared pan, press down the bottom and up the sides (about 1-inch) and set aside.
For the Orange Pie Filling:
In a medium mixing bowl, blend the cream cheese until soft and creamy, add the milk orange juice, orange zest, extract, cool whip and food coloring. Beat until combined. Gently pour over the prepared crust. Add optional whipped cream. Cover and refrigerate 4 hours or until set.
For the Sweet Vanilla Whipped Cream:
Click here for the recipe---->>>>SWEET VANILLA WHIPPED CREAM.
Notes
TIP: Place the finished pie in the freezer covered to serve at a later date. Simply take the pie out of the freezer the day before, set the pie in the refrigerator to defrost.
MORE PIE RECIPES
ROCKY ROAD PIE 2. STRAWBERRY GLAZE PIE 3. EASY RAZZLEBERRY PIE
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