No-Bake Orange Cream Chilled Cast Iron Pie
This dreamy no bake Orange Dream Cast Iron Icebox pie has got to be in the top 5 of my all time favorite desserts along with my Key Lime Cast Iron Icebox pie. This orange pie is cold comfort food for your summer taste buds; it’s love in every bite!
A slice of this creamy, crunchy, nutty, citrusy sweet frozen treat will make you feel all is right in the world. I guaranty this Orange Dream Icebox pie will be the topic of conversation for years to come!
The original recipe came from my favorite magazine “Southern Cast Iron” and my most cherished issue “Chill” May/June 2018. This issue is a perfect summertime guide to unforgettable hot weather eats for holidays, weekend barbecues, and everyday summer cooking.
Orange Cream in any form is perfect for all summer holidays especially the NO BAKE form!
Better than sex comes to mind when trying to come up with an accurate description of the joy this treat creates. I swear to everything that is wholly, you and everyone else who has the pleasure of indulging with you will never forget this one!?
Orange Zest Crust could be the best part!
Start by making this yummy crust:
- 3 cups of crushed graham crackers equals about 3 sleeves of whole crackers.
- Add all the remaining crust ingredients to the food processor and pulse until all incorporated.
- Press with the bottom of a glass or measuring cup into a greased (spray oil) cast iron skillet (Amazon has the best selection of cast iron cook ware!) Chill in the freezer for at least 15 minutes.
Note: Add more zest if you like your orange flavor strong!
Cream Cream Pie Filling-this is my other favorite part?
- While the crust is chill’in, soften the gelatin in the orange juice, heat up for about 20 seconds or until dissolved.
- Add all the rest of the filling ingredients in a large mixing bowl including the cooled gelatin.
- Whip on high speed until the cream mixture is thick, dreamy and yummy.
Putting it all together.
Scoop the dream into the cold pie crust and sprinkle with remaining orange zest.
Freeze for at least 6 hours or overnight.
Note: Cast iron skillets can be cumbersome to freeze. I found the perfect spot for this step.
Finishing the dream!
I decided not to add the roasted nuts while these froze. I was afraid the nuts would turn out soft when they thawed. So I topped the pie with the roasted nuts, orange slices and curled orange peel before serving.
It’s rare in my family (we have a bunch of great cooks) to have one dish that every single person remembers with a smile and a lick of the lips. This is one of those dishes and it needs to be shared and shared and shared. In my opinion it could be the answer to world peace…I kid you not!
Get busy spreading the love?‼
As always,
Elise
Note: I’ve made this with white chocolate chips in the filling as well…it turned out great!
More Delicious Treats from The Contractor’s Castle👇
Chocolate Covered Cherry Cookie Bars
Red White and Blueberry Cookies
Orange Dream Cast Iron Chilled Pie
Ingredients
Orange Graham Cracker Crust
- 3 cups graham crackers approx. 3 sleeves
- 1/4 cup sugar
- 1/3 cup macadamia nuts
- 1 Tbsp orange zest or to taste
- 3/4 cup plus 2 Tbsp melted butter
Orange Dream Filling
- 1 tsp unflavored gelatin
- 6 tbsp orange juice
- 2 cups heavy whipping cream
- 1.5 cup confectioner's sugar
- 1 cup sour cream
- 2 tbsp orange zest, or to taste divided
- 1 tsp almond extract
- 1/2 cup chopped, slightly roasted macadamia nuts
Instructions
Orange Dream Filling
- Using a food processor, crush graham crackers into crumbs. Add sugar, nuts, zest and process until incorporated and nuts are chopped. Slowly add butter until all ingredients are moist. Press mixture into the bottom of a 10-12 inch cast iron skillet. Use bottom of a glass or metal measuring cup to help press crust. Freeze for at least 15 minutes.
Orange Dream Filling
- In a small microwave safe bowl stir together gelatin and orange juice. Let stand until soft (about 5 mins) then microwave for about 20 sec. or until dissolved. Cool.
- Roast nuts in single layer on cookie sheet for about 20 mins at 300oNote: Shake nuts half way through cooking time
- In a large bowl beat whipping cream, confectioner's sugar, sour cream, 1 tbsp zest and extract on with with a mixer until fluffy. Drizzle gelatin mixture over top of cream, beat until combined. Spoon filling on top of prepared crust. Sprinkle roasted nuts and remaining zest on top of filling. Loosely cover then freeze at least 6 hours or overnight.
- Let set for about 15 mins before serving. Garnish with orange slices and zest strips. Cut with a sharp knife dipped in hot water.
- ENJOY!
Nutrition
