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Orange Creamsicle Pie



Graham Cracker Crust

1 ⅔ cup crushed graham crackers

¼ cup sugar

Dash of ground cinnamon

¼ cup plus 2 Tbsp. of butter, melted.

Pie Filling

3 ½ Tbsp. cornstarch

1 cup sugar

½ cup freshly squeezed orange juice, Sky Valley Heirloom Navel Oranges are great for this

1 Tbsp. orange zest

3 egg yolks

1 cup milk

¼ cup butter

1 cup Greek yogurt



Mix together the dry ingredients, adding the melted butter. Mix until evenly moistened. Press into a 9 inch pie plate and bake at 350 degrees for 10 minutes. Let cool before filling.


Combine the cornstarch, sugar, orange zest, orange juice, egg yolks, and milk together in a medium saucepan over medium heat. Cook until thick, stirring constantly.

Add butter and stir until melted. Cool the mixture for 15 minutes then add the Greek yogurt. Stir to incorporate. Pour into the pie crust, I put one layer of cling film on top, and as long as it has contact it will not create a “skin”.

Let chill for 3 hours.

Whip up the cream, adding some powdered sugar if you’d like. Spoon on top of the pie.

Cheerful orange mixed with creamy vanilla makes this no-bake Orange Creamsicle Pie the perfect refreshing dessert. It’s got an ultra creamy, smooth texture and tastes just like your favourite childhood dessert.

We recommend using Sky Valley Heirloom Navel oranges for this dessert! What makes these oranges so amazing? They grow on trees that were planted back in the 30s, with a priority on taste instead of being grown for mass production. We get them from a ranch down in California called Sky Valley, which is situated on just the right spot on a hill to capture as much of the sunlight as these fruits can soak up – that’s why they even taste different from other heirloom navels.


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