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Orange Ice Cream Pie

Orange Ice Cream Pie
Yield:   1 pie or 6-9 servings
Cook Time:   10-15 minutes (for pie crust only)
Tips:   Orange lovers may use orange sherbet instead of vanilla ice cream, if desired (see recipe description for details).
Suggestion:   Garnish with thin slices of orange or orange zest, if desired.
If you remember those 50/50 ice cream bars, now more commonly called "creamsicles" (orange popsicles with a vanilla ice cream filling), then you already have a sneak preview as to how yummy and refreshing this Orange Ice Cream Pie is!
This pie recipe basically follows the recipe for Lemonade Ice Cream Pie, but simply uses orange juice concentrate in place of the lemonade concentrate. Both pies are delicious and refreshing, but both have their own distinctive flavor. This recipe calls for vanilla ice cream, but if you are a lover of all things orange, you can double-up on the orange flavor in this pie by using orange sherbet instead of vanilla ice cream (keep in mind that sherbet is more icy and less creamy than ice cream, thus will alter the texture of the pie to some degree). This recipe includes a recipe for homemade graham cracker crust, though if you want to eliminate the need for any baking, you can purchase a pre-made graham cracker crust at the grocery store (though keep in mind, the homemade pie crust takes only 10-15 minutes, and is easier than pie to put together!)



  • Pie Filling
  • 1/2 can (6 fluid oz.) frozen orange juice concentrate
  • 1 pint softened vanilla ice cream
  • 1 8 oz. tub whipped topping (or 3 1/2 cups), thawed
  • graham cracker pie crust (recipe follows)

  • Graham Cracker Pie Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup brown or granulated sugar
  • 4 tablespoons (1/2 stick) melted unsalted butter


Graham Cracker Pie Crust
Preheat oven to 350° F.

In a medium bowl, whisk together all ingredients until mixture resembles wet sand. Using your hands, gently but firmly press the mixture across the bottom and up the sides of a 9-inch pie pan, gently flattening the top edge all the way around.

Bake for 10-15 minutes or until the pie crust is golden brown and firm. Remove the pie crust from the oven and carefully transfer to a wire rack to cool completely before filling.

Pie Filling
Place orange juice concentrate in a large mixing bowl and smash up with a firm rubber spatula for about 30 seconds. Spoon in softened ice cream and blend with the rubber spatula. Fold in whipped topping with the same spatula and continue blending and folding until smooth. Pour mixture into pie crust and smooth around evenly. Freeze until firm (about 4 hours). Keep pie stored in freezer.

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