Best 11 Orange Cream Pie Recipes

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Indulge in the delightful symphony of flavors and textures presented by the Orange Cream Pie, a timeless classic that captivates the senses with its vibrant citrusy notes and creamy, velvety filling. This iconic dessert combines a crisp and flaky pie crust with a luscious orange filling, delicately balanced between sweet and tangy, complemented by a cloud-like whipped cream topping. The Orange Cream Pie is not just a dessert; it's an experience that transports you to a realm of pure bliss.

In this comprehensive guide, we'll embark on a culinary journey to create this masterpiece from scratch. We'll begin by crafting the perfect pie crust, using butter, flour, and a pinch of salt to achieve the ideal combination of flakiness and tenderness. Then, we'll delve into the secrets of the orange filling, where fresh oranges, sugar, cornstarch, and butter unite to form a velvety smooth and irresistibly flavorful center. Finally, we'll crown our creation with a billowing cloud of whipped cream, adding a touch of lightness and ethereal elegance.

Along the way, we'll also explore variations of this classic dessert, such as the No-Bake Orange Cream Pie, which offers a delightful twist on the traditional recipe. This version eliminates the need for baking, making it a perfect option for those short on time or lacking an oven. The Frozen Orange Cream Pie, on the other hand, is a refreshing and summertime treat, with layers of orange sherbet, whipped cream, and a graham cracker crust.

Whether you prefer the classic Orange Cream Pie, the convenient No-Bake version, or the frozen delight of the Frozen Orange Cream Pie, this guide has something for every palate. So, gather your ingredients, don your apron, and let's embark on this delectable journey together!

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE CREAM PIE



Orange Cream Pie image

The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Young people just love it as it tastes just like a "CREAMSICLE". About 22 years ago an East Indian friend suggested that I make this recipe as it was always a special dessert in certain parts of India. I made some modifications to the recipe and everyone tells me that it is better than the original recipe.

Provided by William Uncle Bill

Categories     Pie

Time 40m

Yield 1 nine inch pie, 8-10 serving(s)

Number Of Ingredients 18

3/4 cup crushed vanilla wafers or 3/4 cup vanilla wafer crumbs
3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/4 cup margarine or 1/4 cup butter
1 tablespoon all-purpose flour
1 (2 3/4 ounce) packet orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup frozen orange juice concentrate
1 teaspoon lemon juice
1 teaspoon orange extract, divided
1/2 cup whipping cream
3 tablespoons powdered sugar
1/2 cup whipping cream
1/2 teaspoon orange extract
3 tablespoons powdered sugar
1 (10 fluid ounce) can mandarin orange segments, well drained
1/4 cup grated sweetened chocolate

Steps:

  • PIE CRUST----------.
  • In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
  • Add margarine or butter and blend using a pastry blender or a fork.
  • Preheat oven to 350 F degrees.
  • Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
  • Dust with 1 tablespoon of flour.
  • Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
  • Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
  • Bake in preheated 350 F oven for 10 minutes.
  • Remove from oven and let cool.
  • FILLING----------.
  • In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
  • Add 1/2 cup of cold water and let cool for about 15 minutes.
  • Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
  • Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
  • Remove from freezer and break up the jelly mixture using a whisk.
  • In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
  • Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
  • Add whipped cream to the jelly and fold in, (DO NOT BEAT).
  • Pour mixture into the cooled pie shell.
  • Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
  • TOPPING----------.
  • In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
  • Add orange extract and gradually add powdered sugar and continue beating until thickened.
  • Before serving pie, spread whipped cream over entire top of pie.
  • Place and arrange orange segments on top of whipped cream creating a pattern if desired.
  • Sprinkle with grated sweetened chocolate.
  • Serve pie chilled, not frozen.

MANDARIN ORANGE CREAM PIE



Mandarin Orange Cream Pie image

Gusty Crum never heats up her Dover, Ohio kitchen when this heavenly sensation is on the menu. That's because the pie's delightful layers of orange gelatin, creamy whipped topping and mandarin oranges rely on the refrigerator instead of the oven.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 6

1 package (3 ounces) orange or sparkling mandarin orange gelatin
1/2 cup boiling water
1-1/4 cups cold club soda
1 graham cracker crust (9 inches)
1/2 cup whipped topping
1 can (11 ounces) mandarin oranges, well drained

Steps:

  • In a bowl, dissolve gelatin in boiling water. Stir in soda. Set aside 1/2 cup at room temperature. Refrigerate remaining gelatin mixture for 20 minutes or until slightly thickened; pour into crust. Refrigerate for 30 minutes or until set., Whisk whipped topping into reserved gelatin mixture. Slowly pour into crust. Arrange orange segments over the top and press down lightly. Refrigerate for at least 3 hours or until firm.

Nutrition Facts : Calories 180 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB ORANGE CREAM PIE



Rhubarb Orange Cream Pie image

Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.

Provided by Cindy

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¼ cup butter, softened
3 tablespoons orange juice
3 egg yolks
1 teaspoon strawberry flavored Jell-O® mix
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
3 cups diced rhubarb
3 egg whites
¼ cup white sugar

Steps:

  • Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
  • In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
  • In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
  • Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 59.9 g, Cholesterol 92.1 mg, Fat 14.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 255.9 mg, Sugar 45.2 g

CREAMY ORANGE ICE CREAM PIE



Creamy Orange Ice Cream Pie image

Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h

Yield 8

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
  • Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
  • Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
  • While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

Nutrition Facts : Calories 540, Carbohydrate 81 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 52 g, TransFat 3 g

SPARKLING ORANGE CREAM PIE



Sparkling Orange Cream Pie image

This dessert is simple and refreshing and great for an easy summertime treat. Garnish as desired.

Provided by RainbowJewels

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h55m

Yield 8

Number Of Ingredients 6

1 (15 ounce) can mandarin oranges, drained, with juice reserved
¼ cup water, or as needed
1 (3 ounce) package orange-flavored gelatin (such as Jell-O®)
1 cup orange soda, chilled
½ cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Steps:

  • Pour reserved mandarin orange juice into a measuring cup. Add enough water to make 3/4 cup. Bring juice mixture to a boil in a saucepan.
  • Pour orange-flavored gelatin into a small bowl. Stir in boiling juice mixture until dissolved. Chill until slightly cooled, about 10 minutes.
  • Stir orange soda gently into gelatin mixture. Measure out 1/2 cup gelatin mixture into a bowl. Whisk in whipped topping until smooth. Pour into crust.
  • Refrigerate crust until topping is cool, about 15 minutes. Arrange mandarin orange segments on top of the crust. Chill again, about 10 minutes.
  • Spoon remaining gelatin mixture over the orange segments and refrigerate until firm, about 3 hours.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 38.7 g, Fat 8.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 216.7 mg, Sugar 26.3 g

ORANGE CREAM MERINGUE PIE



Orange Cream Meringue Pie image

I took a couple of old recipes I found, combined and tweeked them and came up with this. Hope you enjoy! **Prep time includes chill time.** Note: Photo borrowed from the internet.

Provided by Christine Whisenhunt

Categories     Fruit Desserts

Time 1h50m

Number Of Ingredients 15

FOR PIE:
1 1/2 c milk
3 egg yolks
2 Tbsp corn starch
1/2 c sugar
grated rind of two oranges
pinch of salt
juice of two oranges
juice of half a lemon
1 baked pie crust
FOR MERINGUE:
3 egg whites
6 Tbsp sugar
1/4 tsp cream of tartar
1/2 tsp orange extract

Steps:

  • 1. FOR PIE: Scald milk in top of double boiler. In seperate bowl, beat together: egg yolks, cornstarch, sugar, salt and grated rind. Add to milk and stir until custard coats spoon. Chill. Add juices and blend. Pour into pie crust. Cover with meringue and shape meringue as desired. Bake at 325 degrees for 20 minutes, or until golden brown.
  • 2. FOR MERINGUE: Beat egg whites, sugar, cream of tartar and extract until stiff peaks form.

ORANGE CRUSTED PUMPKIN PIE WITH BOURBON WHIPPED CREAM



Orange Crusted Pumpkin Pie with Bourbon Whipped Cream image

This is a nice traditional spiced pumpkin pie with an added zestiness of orange in the crust and the filling. The boubon whipped cream is a nice kicked-up topping. Prep time includes chilling.

Provided by SaraFish

Categories     Pie

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 22

1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup vegetable shortening
1/4 cup real butter, cut up
1 teaspoon orange zest
2 tablespoons orange juice
1/2 cup sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 (15 ounce) can solid-pack pumpkin
1 (12 ounce) can evaporated milk
2 eggs
1 1/2 teaspoons orange zest
1 beaten egg yolk
1 teaspoon water
1 cup whipping cream
2 tablespoons sugar
2 tablespoons Bourbon

Steps:

  • For crust, mix flour, sugar and salt in medium bowl.
  • Cut in shortening and butter until crumbly.
  • Stir in orange peel and just enough orange juice to form a dough.
  • Shape it in a ball and refrigerate for an hour.
  • Roll dough out between wax paper and fit it into your deep-dish pie plate.
  • Prick randomly with fork.
  • Refrigerate another 20 minutes while you prepare the filling.
  • For filling, mix sugars, cinnamon, ginger, cloves and salt in mixing bowl.
  • Whisk together pumpkin, milk, eggs and orange peel in a seperate bowl.
  • Whisk dry ingredients into wet ingredients and set aside.
  • Make your egg wash by stirring egg yolk and water together.
  • Brush the entire crust with the egg wash and then pour the filling in.
  • Bake about 35- 45 minutes in preheated 375 oven until filling is set.
  • You may want to use foil to cover the crust if it starts getting too dark.
  • Cool pie on rack.
  • For Bourbon Cream, beat cream, sugar and bourbon until soft peaks form.
  • Serve a spoonful of cream on each piece of pie.

LOW-FAT ORANGE AND ALMOND CREAM CHEESE PIE



Low-Fat Orange and Almond Cream Cheese Pie image

Categories     Dessert     Bake     Low Fat     Cream Cheese     Orange     Almond     Chill     Cottage Cheese     Bon Appétit     Peanut Free     Soy Free

Yield Serves 10

Number Of Ingredients 18

Crust
Nonstick vegetable oil spray
1 3/4 cups low-fat granola
1/2 cup blanched slivered almonds (about 2 ounces)
1/4 cup plus 1 tablespoon orange juice
1 tablespoon honey
Filling
1/2 cup orange juice
1 envelope unflavored gelatin
1 16-ounce container nonfat cottage cheese
4 ounces nonfat cream cheese, room temperature
1/4 cup canned evaporated skim milk
3 tablespoons sugar
2 tablespoons honey
1/2 teaspoon almond extract
4 oranges
1/4 cup apricot preserves
1 tablespoon sliced almonds, toasted

Steps:

  • For Crust:
  • Preheat oven to 400°F. Spray 9-inch-diameter springform pan with nonstick vegetable oil spray. Coarsely grind granola and blanched slivered almonds in processor. Transfer mixture to medium bowl. Stir in orange juice and honey. Press mixture onto bottom of prepared springform pan. Bake until crust is set and beginning to color, about 10 minutes. Transfer springform pan to rack and cool crust completely.
  • For Filling:
  • Stir orange juice and gelatin in heavy small saucepan over low heat until gelatin dissolves, about 3 minutes. Remove from heat. Puree cottage cheese, cream cheese, evaporated milk, sugar, honey and almond extract in blender until very smooth. Transfer to large bowl. Stir in gelatin mixture. Pour filling into crust. Cover and refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep refrigerated.)
  • Cut peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick rounds. Cut each round in half. Drain orange pieces on several layers of paper towels. Arrange oranges decoratively over top of cheese pie. Stir apricot preserves in heavy small saucepan over low heat until melted. Brush oranges with apricot glaze. Sprinkle pie with almonds and serve.

RHUBARB ORANGE CREAM PIE



Rhubarb Orange Cream Pie image

The unique flavor combination in this specialty pie makes it a favorite around my dinner table. The rich, creamy custard-like filling, bits of fresh rhubarb and crunchy pecan topping add a variety of textures my guests rave about.-Terri Rocheleau, Mauckport, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie pastry
3 eggs, separated
1 cup sugar, divided
3 tablespoons orange juice concentrate
1/3 cup all-purpose flour
1/4 teaspoon salt
2-1/2 cups chopped fresh rhubarb
1/4 cup butter, melted
1/3 cup chopped pecans

Steps:

  • Unroll pastry into a 9-in. pie plate; flute edges., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside., In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture., Pour into pastry shell; sprinkle with pecans. Bake at 375° for 15 minutes. Reduce heat to 325°. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 364 calories, Fat 18g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 242mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY-TOPPED ORANGE CREAM PIE



Strawberry-Topped Orange Cream Pie image

Cool your palate after a spicy meal with refreshing, fruity slices of pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 6

1 box (4-serving size) white chocolate instant pudding and pie filling mix
3/4 cup fat-free (skim) milk
1 teaspoon grated orange peel
1 1/2 cups frozen (thawed) fat-free whipped topping
1 graham cracker crumb crust (6 oz)
1 1/2 cups quartered fresh strawberries

Steps:

  • In medium bowl, beat pudding mix, milk and orange peel with wire whisk or electric mixer 1 minute. With rubber spatula, fold in whipped topping. Pour into crust.
  • Arrange strawberries on filling. Refrigerate at least 1 hour or until set before serving.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 2 g

CRANBERRY-ORANGE CREAM PIE



Cranberry-Orange Cream Pie image

Here's an easy dessert that can be chilling while making other meal preparations. The hint of orange adds a tasty touch.-Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

Pastry for single-crust pie (9 inches)
1 cup whole-berry cranberry sauce
1/2 cup packed brown sugar
1 package (3 ounces) orange gelatin
1 cup heavy whipping cream
1/2 cup finely chopped pecans
Additional whipped cream

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a small saucepan, bring cranberry sauce and brown sugar to a boil. Remove from the heat; stir in gelatin until dissolved. Transfer to a large bowl. Cover and refrigerate for 45 minutes or until partially set., In a small bowl, beat cream until stiff peaks form. Fold whipped cream and pecans into gelatin mixture. Spread into pie crust. Cover and refrigerate for at least 4 hours. Garnish with additional whipped cream.

Nutrition Facts :

Tips:

  • Use a large mixing bowl for the filling to allow plenty of room for whisking.
  • Make sure the eggs are at room temperature before starting the recipe. This will help them blend smoothly into the filling.
  • Be careful not to overcook the filling. If it gets too thick, it will be difficult to pour into the crust.
  • Chill the pie for at least 4 hours before serving. This will allow the filling to set and the flavors to meld.
  • Garnish the pie with whipped cream or a sprinkle of grated chocolate before serving.

Conclusion:

This classic orange cream pie is a delicious and refreshing dessert that's perfect for any occasion. With its creamy, tangy filling and flaky crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this orange cream pie a try. You won't be disappointed!

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