Creamsicle Chiffon Pie

Desserts, Pie

Creamsicle Chiffon Pie //

My year is broken into two pie seasons (ehhh…maybe three, actually): spring, summer and Thanksgiving. (T-Day is just one big ol’ pie season unto itself!) Summer is usually when my fruit pie game is strong. If I’m not doing pies than cobblers are usually my move. And during Spring I usually start getting into pies by way of a crumble or something. I like to ease into it and I did, just last week with this Rye Rhubarb Walnut thingy. Today, I’m going all in. PIE!

This pie comes from my newest cookbook crush, First Prize Pies by Allison Kave.

It’s full of pies for every month of year. The pictures are really pretty, the flavor combinations are interesting and delicious-sounding and the book is beautifully formatted. I know we’re in April but I ended up settling on a pie from October chapter and swapping out regular oranges for cara cards, but feel free to use what you can find at the grocery store.

Creamsicle Chiffon Pie //

I sometimes imagine what it’d be like to run a pie shop. In my dreams I’d own one. It’d also be in a dreamy land in which I could run a pie shop, bake a bunch of pies, be blind to spreadsheets and magically sleep 8 hours a night. I know this land doesn’t exist and running a pie shop would require me to worry about a gamut of unromantic, un-pie-related things.

Have I told you how much I hate spreadsheets?

If I’m lucky I’d have a partner who would be in charge of all things business. I’m sure he’d be constantly nagging me about my addiction to using fancy chocolates, butter and fruit in pies, in which my reply would be with a gigantic, attitude-filled shrug that’d look a bit like this:


(If you know me, you know how much I love that dang shrug emoticon.)

Creamsicle Chiffon Pie //

Anyway, maybe one day it’ll happen. I’d love to feed people in real life, in real time. It’s a dreamy dream.

Speaking of dreams…this right here is a dreamsicle…I mean, creamsicle! It’s a pie that tastes exactly like a creamsicle. It’s perfect tart and creamy. The crust, made from vanilla wafers (you can make your own but I used store-bought because I didn’t prepare correctly), is so tasty and about a million times easier than traditional pie crust.

This pie is perfect to get you amped up for summer pies. We’re not quite there yet.

Creamsicle Chiffon Pie //

Creamsicle Chiffon Pie //

Creamsicle Chiffon Pie //

Creamsicle Chiffon Pie

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Vanilla Wafer Crust:

  • 1 1/2 cups 175 g finely ground vanilla wafer crumbs (I used nearly a whole box of Nila Wafers)
  • 1 stick unsalted butter, melted


  • 4 large eggs, separated
  • 2/3 cup 130 g sugar, divided
  • 1/2 cup 120 ml freshly squeezed orange juice
  • 2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons unflavored gelatin


  • 1 cup 240 ml heavy cream
  • 2 tablespoons sugar
  • 1/4 cup 60 ml orange liqueur (such as Cointreau or Grand Marnier)
  • 1 teaspoon pure vanilla extract
  • Orange zest, for garnish


  • To make the crust, preheat the oven to 350 degrees F. Crumble the cookies in the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are the best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smother the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
  • Bake the crust for 10 minutes, and then let it cool completely.
  • Make the filling: Put the egg whites in the fridge to keep cold. Beat the egg yolks with 1/3 cup (65g) of the sugar until light and frothy. Beat in the orange juice, liqueur, vanilla, and salt. In a separate small bowl, sprinkle the gelatin over 1/3 cup (75ml) cold water to allow it to bloom.
  • In a double boiler or in a metal bowl set over a pot of simmering water, whisk the yolk mixture constantly until it's slightly thickened and just coats the back of a spoon (a digital-read thermometer will read 175 degrees F when it's done). Remove it from the heat and slightly whisk in the gelatin mixture until it is completely dissolved.
  • Put the mixture over an ice bath or in the refrigerator, stirring occasionally with a spatula, until it reaches room temperature.
  • Once the yolk mixture is at room temperature, make a meringue. In a clean, cold metal bowl. beat the whites until soft peaks form. Slowly add the remaining 1/3 cup (65g) sugar and beat until stiff peaks form.
  • Gently fold the meringue into the yolk mixture in 3 to 4 batches, until it is fully incorporated. Be careful not to over do it, so the chiffon doesn't deflate. Pour the chiffon into the pie shell and refrigerate it for at least 2 hours.
  • Make the topping: Using a hand mixer, or by hand with a whisk, whip the cream, sugar, liqueur and vanilla together until stiff peaks form. Dollop the whipped cream onto the pie surface. Sprinkle with orange zest and serve. This pie can be made ahead without the topping and refrigerated for up to 1 week, covered in plastic wrap. Make the topping just before serving.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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  • Reply Rachel March 14, 2015 at 11:39 am

    Haha – no worries. That makes a ton more sense. We’ll give it a go!

  • Reply Rachel March 14, 2015 at 10:05 am

    We want to make this pie but are confused about the reference to “drums” – what is this referring to?

    • Reply Adrianna Adarme March 14, 2015 at 11:25 am

      AHHH! It should be crumbs. That’s so weird. I have no idea why/how I didn’t catch that.

  • Reply Renee @ Awesome on20 May 1, 2014 at 4:29 pm

    This pie is completely beautiful and sounds delicious. I’d love to try it.

  • Reply karen April 27, 2014 at 6:14 pm

    this looks so pretty!!! I wish i liked pies more. i’m more of a cake girl hehe. and i totally feel you about running a shop. i LOVE TO BAKE. like seriously it’s my calling and it’s all i ever want to do. but i like taking all the time in the world and giving them as gifts. the idea of running a shop would take all the fun out of it and it’d just be about money and i’d have people baking for me and blah blah blah. WHY IS LIFE SO HARD?! lol

  • Reply Laura (Blogging Over Thyme) April 27, 2014 at 3:36 pm

    Quick question! What is the white surface that these photos are taken on? I’ve been using foam board when I do this, but it is HORRIBLE because I basically ruin them all the time if there is ever any liquid or food stains. I’ve dying to find a matte white surface like this one!

    • Reply Adrianna Adarme April 27, 2014 at 3:38 pm

      Oh! This thing is great. All it is one of those white desk tops you can buy separately from Ikea (I didn’t even bother buying the legs). I got it for $5!

  • Reply Francesca April 27, 2014 at 7:23 am

    This looks awesome. And I’m totally on board with you – Thanksgiving gets its own pie-category 🙂

  • Reply sabine April 26, 2014 at 12:11 am

    looks and sounds totally delicious – I love citrus fruit in a pie, gives such a nice acidic twist to the whole sweetness! But never heard of those crackers you use for the crust, guess they aren´t sold here in Germany….anyway a good old homemade pie crust would to, too, probably! Thanks for the recipe!

  • Reply Betty April 25, 2014 at 9:59 pm

    This is a dreamy pie. Creamsicles were a favorite childhood treat- this looks even better! 🙂

  • Reply marie April 25, 2014 at 6:24 pm

    I used to make a lemon version of this (from the Betty Crocker Old-fashioned cookbook) as an aspiring young baker to avoid dealing with browning a meringue. orange sounds even better!

  • Reply Gal F. April 25, 2014 at 2:11 pm

    Weird question but where is your silverware from? It’s beautiful!

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