Nothing in the House: Orange Creamsicle Pie

Orange and cream--one of the best summer flavor combinations out there. When I was little, I used to enjoy it by way of a Dairy Queen Orange Mr. Misty Float-- an "orange" slushy with a scoop of vanilla soft serve; and of course, in the form of a Creamsicle. Not to be confused with the Dreamsicle, with its ice milk center, the more rich Creamsicle boasts a vanilla ice cream middle, coated with orange-flavored ice.

Though the Creamsicle is an emblematic hot weather treat and National Creamsicle Day is apparently celebrated on August 14th, I made this pie version back in April, before I went away to the woods. There at the start of spring, I was still working through the box of Florida citrus I'd bought from a local school fundraiser, and needed to make a pie for my CSA members. I found this take on the Creamsicle, from Joy the Baker and adapted it only slightly. It's essentially an orange 'n' cream icebox pie and is just as refreshing at its popsicle counterpart. I think one member even put it in the freezer for a bit--the only thing missing was the popsicle stick.

Orange Creamsicle Pie

Adapted from Joy the Baker

Ingredients

For crust:

1 1/2 c. graham cracker crumbs

5 Tblsp. unsalted butter

1 Tblsp. sugar

1/4 tsp. salt

For filling:

3 1/2 Tblsp. cornstarch

1 c. sugar

1 Tblsp. orange zest

1/2 c. fresh squeezed orange juice

3 large egg yolks

1 c. milk

1 c. sour cream

1/4 c. unsalted butter, cut into chunks

1 c. heavy whipping cream (for whipped cream top)

Confectioner's sugar, to taste

Directions

For crust:
1. Preheat oven to 350 degrees F. Pour graham cracker crumbs in a bowl and add melted butter, sugar, and salt until well mixed.

2. Pat the buttery crumbs into a 9-inch pie pan, pressing mixture into the bottom and sides to form a pie crust. Place in oven and bake until crust is lightly browned, about 10-12 minutes. Place on a cooling rack and let cool to room temperature before adding the filling.

For filling:

1. Combine cornstarch, sugar, orange juice, zest, egg yolks, and milk in a medium saucepan over medium heat. Cook until thick, stirring constantly.

2. Add the chunks of butter and stir until they are completely melted. Let cool for 15 minutes, then add the sour cream, stirring to incorporate. Pour filling into the cooled graham cracker crust and place plastic wrap directly onto the surface of the pie. Place in the fridge and chill for at least 3 hours.

3. Just before serving, whip the whipped cream in a small metal bowl with a few tablespoons of confectioner's sugar, if desired. Spoon on top of the pie, and serve still chilled.