No-Bake Orange Creamsicle Pie

No-Bake Orange Creamsicle Pie

A graham cracker crust supports this chilled pie’s fluffy, pale orange filling, with mandarin pieces throughout and whipped cream on each slice. Orange gelatin sets the filling without baking, while vanilla yogurt and whipped topping give it a creamy texture.

Drain the mandarins well, and let the gelatin cool until slightly thickened before folding in the whipped topping. Refrigerate the pie for at least 4 hours, then check the center rather than relying on the clock alone. For another chilled citrus dessert with a graham crust, try this No-Bake Key Lime Pie.

Ingredients for No-Bake Orange Creamsicle Pie

• 1 1/2 cups graham cracker crumbs (150g)
• 6 tablespoons unsalted butter, melted (85g)
• 2 tablespoons granulated sugar (25g)
• 1 package orange gelatin dessert mix (3 ounces/about 85g)
• 1/2 cup boiling water
• 1/2 cup cold mandarin-orange juice or cold water
• 1 cup vanilla yogurt (245g)
• 1 tub frozen whipped topping, thawed (8 ounces/225g)
• 1 can mandarin-orange segments (about 11 ounces), drained well and divided
• About 1/2 cup whipped cream or additional whipped topping, for garnish

Optional: Add 1/2 teaspoon finely grated orange zest to the filling or use it sparingly as a garnish. A prepared 9-inch graham cracker crust can replace the homemade crust; check its capacity before filling it.

How to Make No-Bake Orange Creamsicle Pie

1. Make the crust: Stir the graham cracker crumbs, melted butter, and sugar until the crumbs resemble damp sand. Press firmly across the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 15 minutes while you prepare the filling.
2. Drain the mandarins: Drain the segments, reserving juice if you plan to use it in the gelatin mixture. Add cold water if needed to make exactly 1/2 cup of liquid. Gently blot the fruit so it is moist but not dripping, and set aside a few intact segments for garnish.
3. Dissolve and cool the gelatin: Whisk the gelatin mix into the boiling water until no granules remain. Stir in the measured cold juice or water. Let cool for about 15 to 25 minutes, stirring and checking often. It should be cool, lightly thickened, and still fluid—not firm or lumpy.
4. Make the filling: Whisk the vanilla yogurt into the cooled gelatin until smooth. Gently fold in the thawed whipped topping in two additions, then fold in the drained mandarins without crushing them. The filling should look fluffy and pale orange, with fruit pieces throughout.
5. Fill and chill: Spoon the filling into the chilled crust and smooth the top. Refrigerate uncovered until the surface has set, then cover without touching the filling. Start checking after 4 hours: the center should not ripple when the plate is gently nudged. If it still moves, chill longer.
6. Garnish and slice: Top each slice with whipped-cream peaks and a reserved mandarin segment, or garnish the whole pie before cutting. For cleaner wedges, warm a sharp knife in hot water, wipe it dry, and clean it between cuts.

How to Keep the Filling Fluffy and Sliceable

Cool the gelatin until it lightly coats a spoon but still flows. A warm base can soften the whipped topping; a fully set base can leave lumps in the filling. Fold the topping in gently rather than beating it, then give the assembled pie enough refrigerator time for a cut wedge to hold its shape.

Excess liquid on the mandarins can loosen the filling. Drain and blot the fruit, and use only the measured 1/2 cup of juice or water in the gelatin mixture.

Make-Ahead and Storage

Make the pie at least 4 hours ahead, or refrigerate it overnight. Once the surface has set, cover it carefully without pressing the covering into the filling. Keep leftovers covered in the refrigerator and use within about 3 days for best quality.

The set pie can also be wrapped airtight and frozen for a firmer, semifrozen texture. Let it soften briefly before slicing or serving; the time needed depends on whether you are softening a slice or the whole pie.

Nutrition

Approximate nutrition per serving, based on 1 of 8 slices: 390 calories, 3g protein, 20g fat, and 49g carbohydrates. Per 100g: about 235 calories, 2g protein, 12g fat, and 30g carbohydrates. Values vary with the ingredients and garnish used.