No Bake Orange Pie

Cool and creamy, no bake orange pie is perfect for hot summer days. It is easy to make and can be served chilled or frozen for a yummy refreshing treat.

Orange juice concentrate mixes with cream cheese, heavy cream, and condensed milk to make this super silky no bake pie. It is cool and creamy with a bit of vanilla from the condensed milk, so it almost tastes like a creamsicle in pie form.

During the heat of summer, it is nice to have some quick and easy treats that you can whip up with almost no effort. This pie is one of those recipes you can practically memorize, and you can definitely make it without breaking a sweat.

It is built on a base that we use for a lot of no bake dessert recipes around here, cream cheese, and a can of condensed milk. Our collection of recipes using condensed milk is constantly growing, and they are always so popular.

Anyway, an ice cream truck came by the house the other day. That is such an iconic part of summer, but it was Little Dude’s first chance to get a treat from an ice cream shop on wheels like that.

For whatever reason, that got me in the mood for creamsicles. But rather than make actual creamsicles, we decided to go with a pie inspired by them.

These pies were a hit with our family, and I am sure they will be with yours as well. They may just become your new favorite treat.

Carlee’s Tips & Tricks

To keep things extra simple, I picked up a couple of premade graham cracker crusts at the grocery store. They were so cheap and easy, so it just made sense to me.

You can, of course, make your own graham cracker crust. Or make one out of vanilla wafers, ginger snaps, or whatever else sounds good to you.

For a gluten-free crust, you could use gluten-free cookies or one of those nut crusts. There are a lot of options out there, so pick whichever sounds best to you.

This recipe makes a nice big batch of fluffy orange filling. The crusts I had were 6 oz crusts. They were 9-inches in diameter but not very deep.

The filling is enough to fill two of those 6 oz. pie crusts so that it almost comes to the top of the crust. That will give you a nice flat surface if you plan on garnishing with any whipped cream or orange slices.

However, you can pile the entire batch of filling into one crust as well. It will be mounded over the pie but is sturdy enough to hold its shape while it chills.

You can see both versions in the pictures above. The first picture has all of the filling in one crust. The second is half of the filling in a crust.

Of course, you will get more servings with two crusts, but more filling with one. So it is up to you if you want to make this into one pie or two. It works great both ways.

If you are using a deep dish pie plate or a larger pie crust, I would recommend making just one pie.

Adapted from Classic Desserts from Eagle Brand Condensed Milk.