Dreamy Creamy Orange Pie

The refreshing flavor and delicate texture of this citrus pie make it especially appealing after a hearty meal.


  • 1/2 package (15 ounces) refrigerated pie crust (1 crust)
  • 1 medium orange
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup boiling water
  • 1 package (3 ounces) orange gelatin
  • 3 cups orange sherbet, divided
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  •  Additional orange for garnish


  1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2-inch circle using floured Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.

  2. Using Zester/Scorer, zest orange to measure 1 teaspoon zest; juice orange with Juicer to measure 1/4 cup juice. Place cream cheese in Classic Batter Bowl; whisk juice and zest into cream cheese until smooth using Stainless Whisk.

  3. Microwave water in Small Micro-Cooker® on HIGH 1 1/2-2 minutes or until boiling. Whisk in gelatin and stir 2 minutes until completely dissolved. Using Ice Cream Scoop, pack 1 cup of the sherbet into Measure-All® Cup; gradually add to gelatin, stirring until mixture is well blended and thickened. Immediately whisk gelatin mixture into cream cheese mixture in batter bowl.

  4. Add half of the whipped topping (1 1/2 cups) to cream cheese mixture; mix gently until well blended using Mix 'N Scraper®. Fill pie shell with filling. Chill at least 1 hour.

  5. Fill Easy Accent® Decorator with remaining whipped topping. Score additional orange for garnish; cut 2 slices using Utility Knife, then cut each slice into quarters. Cut pie into wedges using Slice 'N Serve®. Garnish each serving with whipped topping, a scoop of remaining orange sherbet and quartered orange slice.


  • 8  servings

Nutrients per serving:

Calories 570, Total Fat 31 g, Saturated Fat 18 g, Cholesterol 45 mg, Carbohydrate 66 g, Protein 6 g, Sodium 350 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

2 1/2 fruit, 2 starch 6 fat (4 1/2 carb)

Cook's Tips:

When placing refrigerated pie crust in the Deep Dish Pie Plate, evenly ruffle edge of crust inside pie plate for picture-perfect results. To keep crust from slipping down sides of pie plate, firmly press edge of pie crust to fluted edge of pie plate in several places.

To soften cream cheese, microwave on HIGH 30 seconds.

This pie can be made 1 day before serving. Store covered in the refrigerator.

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