There’s something dreamy about ice cream bars that combine orange sherbet and vanilla ice cream.  Remember those?  This pie is reminiscent of those, but better.  First, there’s a whole lot more of it, enough to share!  Then, it swirls 2 favorite flavors:  fresh orange and vanilla cream.   Finally, you can do either a winter version (cold but not frozen) or summer version (icy).  Either will win you points with friends and family.  It features Cuties® brand clementine oranges, which are extra flavorful and provide an inviting soft color.

Cutie Pie ©

0.0/5 rating (0 votes)
  • Prep Time: 45 minutes plus lots of chill time, plus crust
  • Baking Time: none
  • Serves: 10
Cutie Creamsicle Pie ©

Ingredients

Prebaked 9” pie crust, either regular or graham cracker, cooled

For the orange curd:

1 c.      freshly squeezed, strained orange juice, preferably from Cuties® brand     clementine oranges (1 cup after it’s strained)

2 T.      sugar

4 t.       orange zest (from large regular orange)

½ c.     butter (1 stick)

4          large eggs

4          large egg yolks

½ t.      pure orange oil*

For the cream filling:

1 c.      heavy whipping cream

1.5 t.    vanilla

2 T.      powdered sugar

*Such as Boyajian brand, available at: http://www.kingarthurflour.com/shop/items/citrus-oil-set-orange-lemon-lime-1-oz or at a baking shop.  Please be sure to use food grade orange oil and not what’s called an “essential oil,” which smells great but is not meant to be ingested.

Directions

  1. Zest the regular orange and set the zest aside.
  2. In a medium bowl, whisk together the eggs and yolks.  Set aside.
  3. Warm the butter, granulated sugar and orange juice in a medium saucepan just until the butter is melted.  Then, whisking steadily, slowly add the orange mixture into the eggs.  When it is all blended, scrape the egg/orange mixture back into the saucepan and cook, stirring constantly with a heatproof spatula, until the mixture thickens and starts to coat the spatula.  Remove from heat
  4. Stir in the zest and orange oil, then pour into a large bowl and set aside to cool completely, covered. 
  5. After the orange curd is cool and thickened, whip the cream with the vanilla and powdered sugar until soft peaks form.  Blend 1 cup of whipped cream into the orange curd to lighten it.  Fold the remaining whipped cream into the orange mixture, just barely blending them together – leave swirls!
  6. Pour into the prebaked pie shell and chill.  For the winter version, chill 4-6 hours before serving.  For the summer version, cover and freeze until ready to serve.  Remove from freezer for 20 minutes before slicing. 

Baker’s Notes and Tips and Tricks

Using the Cuties® brand clementine oranges – those little ones sold in bags in the winter – guarantees wonderful orange flavor.  They are potent and sweet -- just right.  If they’re not available, be sure to use some other flavorful fresh oranges, like blood oranges, because bland juice from the grocery store would be a disappointment.

This pie is rich (but not too sweet), so it’s is perfect after a lighter meal like lentil soup or fish tacos. 

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM
Cutie Pie ©

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