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.
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 (1/2 stick) melted unsalted butter
Directions
Graham Cracker Pie Crust
Preheat oven to 350° F.
In a medium bowl, whisk together all ingredients until mixture
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.
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.