Frosty Orange Pie

No-bake frozen pies don’t get much easier than this. The crust is a toasted oat and coconut crumb held together with brown sugar and butter, pressed into the pie plate and chilled until firm. Toasting the oats first is what separates this from a soggy mess. That ten minutes in the oven gives them a nutty crunch that holds up even after freezing.

The filling is softened vanilla ice cream layered with drizzles of thawed orange juice concentrate. That concentrate is doing heavy lifting. It’s not diluted like regular juice, so you get an intense, tangy orange punch that cuts right through the richness of the ice cream. Two layers of each means every slice has that orange ribbon running through it.

Toasted coconut on top adds texture and a warm, caramelized flavor that ties the whole thing together. Pull it from the freezer about 10 minutes before slicing so the ice cream softens just enough to cut cleanly.

Kitchen Tips

• Soften the ice cream on the counter for about 15 minutes before spreading. Too hard and it tears the crust apart. Too melty and it seeps through.
• Press the crust firmly using the back of a spoon or a flat-bottomed glass. Loose crumbs fall apart when you cut a slice.
• Toast the coconut topping separately in a dry skillet, watching carefully. It goes from golden to burnt in seconds.
• Wrap the finished pie tightly in plastic wrap before freezing to prevent ice crystals from forming on the surface.

Variations

• Use mango or passion fruit concentrate instead of orange for a tropical twist.
• Swap vanilla ice cream for coconut ice cream to double down on the coconut flavor.
• Crush a few gingersnap cookies into the oat crust for a spiced base that pairs with the citrus.