Creamy Orange Pie with Graham Cracker Crust

Orange pie with slices on top in pie pan.

5 from 1 vote

Creamy Orange Pie with Graham Cracker Crust

Creamy Orange Pie is a bright, citrusy no bake dessert with a orange creamsicle filling and buttery graham cracker crust. You can even freeze it!

Prep Time20

Cook Time0

Chilling Time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings:

Calories: 510kcal

Author: Sara Smith | Eat Dessert Snack

Equipment

1 Electric Mixer
1 blender

Ingredients

For the Crust:

11 graham crackers
7 Tablespoons salted butter
3 Tablespoons brown sugar

For the Pie filling:

½ cup white granulated sugar
1 Tablespoon orange zest 1 large orange
1½ cups orange juice
2 large eggs
¼ cup cornstarch
1 Tablespoon salted butter
½ cup sour cream
1 teaspoon vanilla
1¾ cups heavy whipping cream
½ teaspoon vanilla
⅓ cup powdered sugar
optional: orange zest, slices, or mint leaves for garnish

US Customary - Metric

Instructions

Crush the graham crackers either in a blender or large zip close bag. Add melted butter and brown sugar and mix well.
3 Tablespoons brown sugar, 11 graham crackers , 7 Tablespoons salted butter
Press into a 9 inch pie pan, and use a cup or bowl to press the crust down and help even out the bottom and make it firm.
If making ahead, now is the time to bake it at 350 ℉ for 10 minutes. See Note 1.
Combine the sugar and orange zest and stirring it together really well to help release the oils from the zest into the sugar.
½ cup white granulated sugar , 1 Tablespoon orange zest
Add in the orange juice, eggs, and cornstarch and blend in a blender for 20-30 seconds until smooth and there are no noticeable egg pieces left. An immersion blender makes this super easy!
1½ cups orange juice , ¼ cup cornstarch, 2 large eggs
Heat over low/medium heat for about 10 minutes, stirring often until the mixture thickens. It will be pretty thick, this is what we want. We don't want it to boil hard and curdle the eggs, just to barely get to the bubbling point.
Remove from heat. Stir in the butter, sour cream, and vanilla. See Note 2.
Cover with plastic wrap and let cool to at LEAST room temperature, preferably chilled before adding whipped cream, it should not be warm at all. See Note 3.
½ cup sour cream, 1 teaspoon vanilla, 1 Tablespoon salted butter
Meanwhile, make the whipped cream. In a mixing bowl, combine the heavy cream with the powdered sugar and vanilla and mix with an electric mixer for 3-5 minutes on high speed until it forms stiff peaks.
Refrigerate until orange mixture cools.
1¾ cups heavy whipping cream, ⅓ cup powdered sugar , ½ teaspoon vanilla
Spoon half of the whipped cream into cooled orange pudding mixture and stir in thoroughly, then add the other half of the whipped cream and stir in until smooth and creamy. See Note 4.
Spoon mixture into pie shell and smooth the top. Chill for 2-3 hours to set for more firm slices. (You can always serve right away if you don't mind looser slices.)
Serve with orange zest, slices, mandarin oranges, whipped cream, or mint leaves as a fun but beautiful garnish. Enjoy!

Notes

Note 1. If making the pie ahead, baking the crust for 10 minutes helps to prevent it from getting soggy and crumbly. Just make sure it's completely cooled before putting filling into it or it can become runny.

Note 2. It's fine if the orange mixture is still hot when mixing the other ingredients in, that will melt the butter and help the sour cream mix in with no lumps.

Note 3. Do NOT add the whipped cream while it's warm or it will melt and become runny.

Note 4. Make sure to mix the whipped cream into the pudding in 2 batches. Mixing in half of the whipped cream first helps to keep the mixture fluffy like mousse instead of becoming runny.

Nutrition