This pie tastes just like the Creamsicles we enjoyed as kids but without the melty mess.
Orange Creamsicle Icebox Pie
Makes 1 (10-inch) pie
- 3 cups graham cracker crumbs
- ¾ cup plus 2 tablespoons unsalted butter, melted and divided
- ¼ cup sugar
- 1 teaspoon orange zest
- 1 teaspoon unflavored gelatin
- 6 tablespoons fresh orange juice
- 2 cups heavy whipping cream
- 1½ cups confectioners’ sugar
- 1 cup sour cream
- 1 tablespoon orange zest
- ½ teaspoon vanilla extract
- ½ cup chopped roasted salted macadamia nuts
- Garnish: orange zest strips, orange slices
- Spray a 10-inch cast-iron skillet with baking spray with flour.
- For crust: In a large bowl, toss together cracker crumbs, ¾ cup melted butter, sugar, and zest until moistened. Add remaining 2 tablespoons melted butter, if necessary. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared skillet. Freeze for 15 minutes.
- For filling: In a small microwave-safe bowl, stir together gelatin and orange juice. Let stand until softened, about 5 minutes. Microwave on medium until gelatin is dissolved, about 20 seconds. Let stand until cooled to room temperature and still pourable, 4 to 5 minutes.
- In a large bowl, beat cream, confectioner’s sugar, sour cream, zest, and vanilla with a mixer at high speed until fluffy. (Do not overbeat.) Drizzle with gelatin mixture; beat just until combined. Spoon filling into prepared crust. Sprinkle macadamia nuts onto pie. Loosely cover and freeze until firm, at least 6 hours.
- Thaw in refrigerator until softened, about 1 hour, or at room temperature for 30 minutes before serving. Garnish with orange zest strips and orange slices, if desired. Cut with a sharp knife dipped in hot water.