Orange Creamsicle Pie

This frozen pie tastes exactly like a Creamsicle bar, the orange-and-vanilla popsicle that defined summer afternoons for generations of American kids. The trick is using thawed orange juice concentrate, not regular orange juice. The concentrate delivers intense citrus flavor without watering down the ice cream, which is essential for a pie that holds its shape after freezing.

The whole filling comes together in one bowl. Soften a quart of vanilla ice cream just enough to whip together with a 6-ounce can of thawed concentrate, then spread the mixture into a graham cracker crust. Four hours in the freezer firms the pie enough to slice. The garnish of whipped topping and orange slices stays at room temperature until just before serving so the citrus doesn’t freeze rock-hard. Each bite delivers that exact Creamsicle balance of bright orange and creamy vanilla.

Pro Tips

• Soften the ice cream just enough to mix smoothly. Liquid ice cream incorporates more concentrate but refreezes with ice crystals.
• Use full-fat vanilla ice cream for the creamiest texture. Reduced-fat versions go icy in the freezer.
• Press the graham crust firmly with the bottom of a measuring cup for an even, compact base.
• Add the whipped topping garnish 20 minutes before serving and let the orange slices come to room temperature first.

Variations

• Use mango or pineapple juice concentrate for a tropical twist on the Creamsicle theme.
• Stir a tablespoon of orange liqueur (Cointreau or triple sec) into the filling for an adult version of the pie.
• Layer raspberry sorbet and the orange ice cream mixture for a more striking, two-toned slice.