Creamsicle Pie

9.4.2012

Creamsicle Pie

Summer in the northern hemisphere officially ends on September 21st despite the fact that we associate September with fall, a.k.a. the season when things start to die. Let’s milk the next couple of weeks with ice cream cones, weekend beach trips, the finest nautical fashions, and creamsicles.

I loved creamsicles as a kid and when I saw a recipe for creamsicle pie a few months ago, I promised myself that I would make it before the end of the summer. And I did.

While making this pie, my first regret was that I didn’t use the chinoise to strain out the lumps and bumps in the filing because I couldn’t find it — I should’ve just gone out and bought one so the pie would have turned out smoother. My second regret was that I wish I had cut up the pie into small wedges and made frozen pie-on-a-stick à la state fair. Why? The pie is actually quite sweet for me and it’s easier for me to consume a super sweet treat if its frozen. Plus, it’s more fun to eat it that way.

For one 9” pie (via):

1 9” graham cracker pie crust, shaped in a pie plate and chilled
12 oz. evaporated milk
6.8 oz. instant vanilla pudding mix
Orange zest
16 oz. cream cheese, softened
1 tsp. pure vanilla extract
12 oz. frozen orange juice concentrate, thawed
1 c. heavy cream, chilled
2 tbsp. confectioner’s sugar

Whisk together evaporated milk, pudding mix, and zest in a bowl for 2 minutes or until mixture is thickened. Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy.

Add orange juice concentrate, beating until smooth; add evaporated milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Combine cream and confectioner’s sugar in a bowl and whip with a whisk until it holds soft peaks. Dollop or pipe each slice with whipped cream.

[Now you know what season ~~dislike~~ I am not looking forward to. Thanks, allergies.]

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