Orange Ice Cream Pie Recipe with Picture

If you remember those 50/50 ice cream bars, then you already have an idea as to the flavor of Orange Ice Cream Pie. This follows the same recipe as 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. Try both and see which is your favorite!

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Ingredients

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 melted unsalted butter

Directions

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.