Orange Freeze Pie

This Orange Freeze Pie is the summer dessert equivalent of a Creamsicle in pie form, and it is every bit as nostalgic. Orange gelatin dissolves into hot orange juice, gets softened vanilla ice cream blended in, and firms up in the freezer into a cool, creamy filling studded with canned mandarin segments.

No oven. No stovetop. No fuss. This is the pie your mom pulled out of the freezer on a 95-degree afternoon when turning on the oven felt criminal.

The ice cream does the heavy work. It gives the filling its creamy body and a hint of vanilla that plays beautifully against the bright orange gelatin. Mandarin segments suspended throughout add bright citrus pops and texture. Use a graham cracker crust for the classic version, or a butter crust if you prefer something less sweet.

Kitchen Tips

• Let the gelatin cool slightly before adding the ice cream. Boiling liquid will melt the ice cream instantly and thin out the filling too much.
• Chill the mixture until thick and slightly set before folding in the whipped topping. Liquid filling lets the whipped topping collapse.
• Drain the mandarin oranges well and pat them dry. Extra syrup bleeds into the filling and makes it runny.
• Freeze at least 4 hours, ideally overnight. Underfrozen pie slumps when sliced.

Variations

• Swap orange gelatin and juice for lemon or lime gelatin and juice for a different citrus freeze.
• Use a graham cracker or gingersnap crust for a spiced twist.
• Garnish each slice with whipped cream and a fresh mint leaf for presentation.