A no-stress, no-bake orange creamsicle pie with a chocolate crust. Not only is it bursting with the fresh essence of oranges but it's also easy as pie (but easier!).
| Servings | Prep Time |
| 8 - 10 | 20 minutes |
| Cook Time | Passive Time |
| 5 - 7 minutes | 8 - 24 hours |
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A no-stress, no-bake orange creamsicle pie with a chocolate crust. Not only is it bursting with the fresh essence of oranges but it's also easy as pie (but easier!).
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Ingredients
For the crust:
- 30 Oreo cookies
- 4 tablespoons butter soft, at room temperature
- 2 tablespoons butter melted
For the filling:
- 3 1/2 ounces mini marshmallows (about 3 cups)
- 1/3 cup whole milk
- 3 tablespoons orange marmalade
- 1 1/2 t-spoons orange zest finely grated (about 1 large orange)
- 2 t-spoons vanilla extract
- 5 tablespoons Cointreau
- 1 tablespoon orange juice freshly squeezed
- 1 1/2 cups heavy cream
- Gel food coloring Red (1-2 drops) & Yellow (3-4 drops) (optional)
- orange zest for garnish (optional)
Servings:
Instructions
To make the crust:
- Start the crust by pulverizing the Oreos in a food processor until they’re a fine rubble. Drop in the soft butter and continue to blitz. While the blade is running pour in the melted butter and continue to process until it’s all well incorporated.
- Tumble this mixture out into a fluted tart pan with a removable bottom and press it evenly across the bottom and up the sides. Place in the fridge while you start the filling.
To make the filling & assemble:
- Mix the marshmallows and milk in a medium saucepan and place over low heat. Stir regularly until it all melts together—about 5 – 7 minutes.
- Once melted, pour the liquidated marshmallow into a heatproof dish.
- Beat in the marmalade, orange zest and juice, Cointreau and vanilla extract and set aside until it is completely cooled.
- Once the marshmallow mix is completely cooled whip the cream in a standup mixer with the whisk attachment on medium speed until medium-stiff peaks form—about 4 – 5 minutes.
- Turn the mixer down to low and pour in the cooled marshmallow mix and beat just until combined.
- Scrape down the bottom and sides with a rubber spatula to make sure it’s all evenly incorporated.
- If you’re using the food coloring add this in now and whisk just until combined.
- Pour the filling into the crust and cover lightly with foil, as not to mar the top, and refrigerate for at least 8 hours, but preferably overnight.
- Decorate the top with extra orange zest, fine or in long strips, just before serving if you want—either way, this is delicious!
Recipe Notes
-You can make this up to two days in advance and just keep it in the fridge.
-You can also make it ahead and freeze it; lay the pie in the freezer, flat and unwrapped, until it's frozen solid. Then wrap in two layers of plastic wrap and freeze for up to 2 months. To defrost, unwrap it and cover it lightly with foil and place in the fridge for 8 hours.
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