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

0 from 0 votes


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
Previous Post Next Post

You Might Also Like


Leave a Reply

  • Reply Laura (Tutti Dolci) April 25, 2014 at 12:34 pm

    I love cara caras, such a pretty pie!

  • Reply Christina @ but i'm hungry April 25, 2014 at 11:46 am

    I would take this pie over an actual creamsicle any ole’ day. What is it about pies that just make me swoon? It’s a certain kind of strange nostalgia, seeing as I didn’t have a pie-filled childhood or anything. Sad, I know. 😉 That cookbook looks gorgeous… it’s going on my “list”. Thanks for sharing!

  • Reply Jennie Ridley April 25, 2014 at 11:42 am

    Do you think this would work with grapefruit juice? I’m digging the pie but have some grapefruit I’m trying to use. Thanks!

    • Reply Adrianna Adarme April 25, 2014 at 2:16 pm

      Oh most definitely! I think it’d be great with grapefruit.

  • Reply Adrienne April 25, 2014 at 11:25 am

    Growing up we made the poor man’s version of this- graham cracker crust, orange juice concentrate+tub of whipped cream+ quart of vanilla ice cream. It was delicious but I bet this is way better!

  • Reply Taylor @ greens & chocolate April 25, 2014 at 11:25 am

    Creamsicles were a favorite of mine growing up but I can’t remember the last time I had one…this pie looks like it would take me down memory lane and I love it!

  • Reply Katrina @ WVS April 25, 2014 at 9:26 am

    Such a stunning pie! Love the flavour!

  • Reply Helen @ the crispy crouton April 25, 2014 at 9:22 am

    I saw your recipe contained Cointreau and it was sold to me there and then! I love to make homemade pie – much better than shop bought and yours has gone to the top of my list. Thanks for sharing.

  • Reply Cindy April 25, 2014 at 9:12 am

    I have the same thoughts on owning a bakery…the logistics and hours would make me cry. But, I still dream!

    Speaking of…this pie is a total dream-boat. So in love!

  • Reply Stacey April 25, 2014 at 9:03 am

    I would totally fly to CA to visit your pie shop! This looks super dreamy.

  • Reply RG April 25, 2014 at 8:54 am

    What does this pie taste like? I can’t imagine it.

    • Reply Adrianna Adarme April 25, 2014 at 10:59 am

      Have you never had a creamsicle? It’s orange and cream. Bright, sweet, tangy and creamy!

  • Reply Ali April 25, 2014 at 6:57 am

    Add me to the list for those that love creamsicles 🙂 This is so elegant and beautiful!

  • Reply dishing up the dirt April 25, 2014 at 6:57 am

    Your inspiring me to bake!!! Love this pie.

  • Reply Joanna @ Carrot or Cake April 25, 2014 at 6:35 am

    I’m so ready to move to summer pies! The vanilla wafer crust sounds amazing. I might try this with blood oranges to make a pretty pink pie.

  • Reply Laura (Blogging Over Thyme) April 25, 2014 at 5:07 am

    Five things:

    1) That shrug emoticon has changed my life. It is my new favorite thing.
    2) That cookbook cover is stunning.
    3) I wish spreadsheets and owning a bakery didn’t have to go hand in hand too.
    4) Pie season is the best season.
    5) I’m obsessed with creamsicles, so THIS.

  • Reply Hannah @ All-Purpose and Semi-Sweet April 25, 2014 at 4:29 am

    I love your voice. Also you make me want to bake things. As soon as I leave NYC!

  • 1 2