Orangesicle Pie

Orangesicle pie captures that frozen creamsicle flavor in a chilled, custard-style dessert. Sweetened condensed milk, fresh orange juice, and bright orange zest bake into a silky filling on a graham cracker crust, then get crowned with a tangy cream cheese and sour cream topping that mellows out the citrus punch.

The filling looks alarmingly thin going into the crust, but condensed milk and egg yolks set it up into a sliceable custard as it bakes. Adding the cream cheese topping during the last ten minutes lets it firm just enough to hold its shape without browning, so you get that pale, dreamy creamsicle look once chilled.

Kitchen Tips

• Use the zest before juicing your oranges, much easier than trying to grate a hollowed-out fruit.
• Soften the cream cheese fully at room temperature, otherwise the topping will streak with lumps.
• The pie is done when a knife in the center comes out clean and the edges are just set. A slight jiggle in the middle is fine, it firms up as it cools.
• Chill at least 4 hours before slicing, overnight is even better for clean cuts and the deepest creamsicle flavor.

Variations

• Swap orange juice for tangerine or blood orange for a different citrus angle.
• Add a splash of orange liqueur to the topping for a grown-up version.
• Use a vanilla wafer crust instead of graham for an even closer creamsicle vibe.