No-Bake Creamy Orange Pie Recipe

Creamy orange pie is incredibly easy to make and is the perfect dessert when you want something sweet with a light, fluffy texture. This no-bake pie delivers bright citrus flavor and a nostalgic creamsicle-like creaminess in every bite.

Orange is a flavor that deserves more attention — it shines in many desserts. If you enjoy this pie, try other orange treats like an orange cream cake, an orange smoothie, or orange creamsicle cookies for more citrus inspiration.

Why You Will Love Orange Cream Pie

• Delightfully creamy and bright. The combination of whipped topping and orange gelatin produces a silky, fluffy filling that tastes like an orange creamsicle in pie form.
• Seasonal star. This pie is wonderful year-round but especially refreshing in spring and summer.
• Fast and simple. No baking required — most of the work is mixing and chilling.
• Great for gatherings. It’s an easy option when you need a last-minute dessert for holidays, potlucks, or company.

Ingredients

• Graham cracker crumbs: 1½ cups of fine graham cracker crumbs (store-bought crumbs or homemade from whole crackers).
• Sugar: ⅓ cup granulated sugar to sweeten and bind the crust.
• Ground cinnamon: 2 teaspoons for extra depth in the crust.
• Butter: ⅓ cup unsalted butter, melted.
• Orange gelatin: 1 (3-ounce) box orange Jell-O (full sugar works best for flavor and texture).
• Boiling water: ⅔ cup — use only this amount so the filling sets properly.
• Ice cubes: ½ cup to cool the gelatin quickly.
• Whipped topping: 8 ounces Cool Whip, thawed (or use homemade whipped cream if you prefer to control sweetness).
• Mandarin oranges: 1 (15 oz.) can drained well, or an equivalent amount of fresh mandarin segments, patted dry.

How To Make Orange Pie

1. Make the crust. In a large bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until the mixture holds together when pressed.
2. Press into pan. Spray a 9-inch springform pan or pie pan with non-stick spray. Press the crumb mixture firmly into the bottom and slightly up the sides using the bottom of a measuring cup or spoon.
3. Chill crust. Place the prepared crust in the refrigerator while you make the filling.
4. Dissolve gelatin. Boil ⅔ cup water and pour it into a bowl with the orange gelatin powder. Stir until completely dissolved.
5. Cool quickly. Add ice cubes to the gelatin to cool it down and whisk until the mixture is frothy and starting to thicken. Refrigerate for 10–15 minutes to let the gelatin thicken slightly; this helps the filling set when mixed with whipped topping.
6. Fold in whipped topping and fruit. Gently fold the thawed Cool Whip into the cooled gelatin until light and uniform. Stir in the drained mandarin orange segments.
7. Assemble and chill. Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 8 hours or overnight until firm and easy to slice.

Tips & Variations

• Use only ⅔ cup water for the gelatin. Do not follow the gelatin package directions for this recipe, since more water will prevent the pie from setting firmly.
• Let the gelatin thicken slightly before adding whipped topping. Cooling the gelatin 10–15 minutes in the fridge prevents a runny filling.
• Chill thoroughly. Refrigerate the assembled pie at least 8 hours or overnight for best texture and ease of slicing.
• Garnish before serving. Top with additional whipped topping and a few mandarin segments or zest for a pretty presentation.
• Flavor swaps. This no-bake method works well with other gelatin flavors and fruits — try strawberry or lemon for a change.

Recipe FAQ

Storing

• Refrigerate. Leftover pie should be loosely covered and stored in the refrigerator for 3–4 days.
• Freeze. You can freeze the pie for up to one month. It’s often best served frozen for texture, but it can be thawed; note that the consistency may change once fully thawed.

More No Bake Desserts

No Bake Strawberry Pie

No-Bake Cake Batter Truffles

No-Bake Chocolate Peanut Butter Bars

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Servings: 8 servings

Creamy Orange Pie (No Bake)

Prep Time: 10 minsCook Time: 30 minsTotal Time: 8 hrs 40 mins

Creamy orange pie is a simple no-bake dessert with a light, fluffy texture and bright citrus flavor — perfect for warm-weather entertaining.

Ingredients

Graham Cracker Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon
• ⅓ cup butter, melted

Orange Pie Filling:

• 1 (3 oz) box orange gelatin
• ⅔ cup boiling water
• ½ cup ice cubes
• 8 ounces whipped topping, thawed (Cool Whip or homemade)
• 1 (15 oz) can mandarin oranges, drained, or fresh mandarin segments

Instructions

Make Graham Cracker Pie Crust

1. If using a premade graham crust, skip this section.
2. In a large bowl, mix graham crumbs, sugar, cinnamon, and melted butter until combined.
3. Press crumbs into the bottom and up the sides of a greased 9-inch springform or pie pan. Refrigerate the crust.

Make Pie Filling

1. Boil only ⅔ cup water. Add the boiling water to the orange gelatin powder and stir until dissolved.
2. Add ice cubes to cool the gelatin and whisk until frothy. Refrigerate 10–15 minutes to thicken slightly.
3. Fold in the thawed whipped topping until the filling is light and uniform. Stir in mandarin orange segments.
4. Pour the filling into the chilled crust and refrigerate at least 8 hours or overnight before serving.

Notes

• Assemble the pie and refrigerate at least 8 hours before serving. Store leftovers covered in the fridge for 3–4 days.
• To freeze, wrap tightly and freeze up to 1 month. Serving frozen preserves texture best; if thawed, texture may change slightly.

Calories: 305 kcal,
Carbohydrates: 45 g,
Protein: 3 g,
Fat: 13 g

Cuisine: American

Course: No-Bake

Author: Jennifer

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