Creamy orange pie is incredibly easy and makes the PERFECT dessert recipe when you’re craving something sweet with a light and fluffy texture.

Orange is one of those flavors that’s often overlooked and under-appreciated! But it really shines in a variety of different desserts. Explore more orange desserts with this orange cream cake, orange smoothie, and orange creamsicle cookies recipe.

A slice of orange creamsicle pie on a plate topped with whipped cream and a mandarin orange.

Why You Will Love Orange Cream Pie

  • The creaminess of the pie with the flavors of the oranges is pure heaven. It’s like an orange creamsicle but in pie form!
  • It’s great to serve year-round but it’s especially delicious during the summer months!
  • Easy to make! You can whip this up in just a few minutes.
  • The perfect dessert option when you’re not much in the baking mood but need SOMETHING for holidays or company.
A slice of no-bake orange pie on a plate with some whipped cream and an orange slice.


  • Graham Cracker Crumbs: Fine-ground graham cracker crumbs are essential. I find that buying a box of graham cracker crumbs is the easiest way to make the crust. However, buying whole graham crackers and making your own crumbs in the food processor may be more economical. It also works using a premade crust which is the ultimate time saver though it may not taste as great as homemade.
  • Sugar: Granulated sugar adds just a touch of sweetness to the crust and also helps hold it together. 
  • Ground Cinnamon: It adds more flavor to the classic graham cracker crust. 
  • Butter: Use unsalted butter for the best flavor.  Melt it in the microwave but make sure to watch carefully as it heats so it doesn’t explode.
  • Orange Jello: Full-sugar orange jello is best for this recipe but you can use reduced sugar for a similar great taste.
  • Cool Whip Topping: Whipped topping is a quick and convenient way to create the orange creamsicle texture in your pie. But the recipe works with homemade whipped cream and gives you more control over the sweetness of your pie since you can adjust the flavor of homemade.
  • Mandarin Oranges: You can use fresh mandarin oranges (I like to use the Cuties oranges) and cut them in thirds. If you’re using canned mandarin oranges, make sure to drain them super well so you don’t add additional liquid to the pie.
Creamy orange pie in a cheesecake pan.

How To Make Orange Pie

  1. Mix. The graham cracker crumbs, sugar, ground cinnamon, and melted butter together. 
  2. Add. The crumbs to the bottom of a prepared 9-inch spring-form pan. Use the bottom of a spoon or measuring cup to press the graham cracker crumbs evenly on the bottom and up the sides of the pan. 
  3. Place. The pie crust in the refrigerator.
  4. Combine. A two-thirds cup of boiling water with orange gelatin powder. Add ice cubes to cool it down and whisk until powder is dissolved and foamy.
  5. Refrigerate. The gelatin mixture for 10-15 minutes to allow it to thicken slightly.
  6. Add. Cool Whip to the gelatin mixture and whisk together until it’s light and fluffy. Stir in the mandarin orange slices.
  7. Pour. The orange creamsicle pie filling into the pie crust and refrigerate for at least 8 hours.
Uncut orange pie out of the cheesecake pan and topped with three mandarin orange segments.

Tips & Variations

  • ONLY add 2/3 cup of water to the gelatin. Don’t follow the instructions on the back of the gelatin because if you use too much water the pie will not set.
  • Give the gelatin mixture time to thicken in the fridge a bit before mixing with the Cool Whip. Otherwise, your pie won’t be set up properly.
  • Refrigerate the pie before serving. Ideally, it needs 8 hours or overnight to completely firm up so it’s ready to cut and serve.
  • Serve with more Cool Whip on top and garnish with mandarin oranges.
  • Try out other flavor combinations! We love strawberry pie but it works with other jello and fruit flavors too!
A slice of orange pie on a plate showing the orange orange segments and creamy filling in each slice.

Recipe FAQ

Can I serve no-bake pie right away?

Usually not. Even though no-bake pies don’t require baking time they often need time to chill in the fridge before they’re ready to serve. This particular no-bake orange pie needs to be refrigerated for at least eight hours before serving.

Can I make orange jello pie ahead of time?

Yes, of course! It will keep covered in the fridge for up to five days. You can make it further in advance and freeze it for up to a month. After freezing it you will want to serve it frozen for the best texture! But don’t worry it tastes just as great frozen and is even more refreshing.

A slice of orange cream pie on a plate with a fork.


  • Store. Leftover pie loosely covered with plastic wrap in the fridge for 3-4 days. You can also freeze the orange pie for up to 1 month though it’s better served frozen rather than thawed. Once thawed the consistency of the pie may vary.

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4.56 from 54 ratings
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Servings: 8 servings

Creamy Orange Pie (No Bake)

Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 8 hours
Total Time: 8 hours 40 minutes
Creamy orange pie is incredibly easy and makes the PERFECT dessert recipe when you’re craving something sweet with a light and fluffy texture. It's the BEST pie recipe for spring and summer months.
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Graham Cracker Crust:

Orange Pie Filing:

  • 1 box orange jello, 3 ounces
  • cup boiling water
  • ½ cup ice cubes
  • 8 ounces Cool Whip topping, thawed
  • 1 (15 oz.) can mandarin oranges or fresh mandarin oranges, drained and patted dry



  • **If you are using a premade graham pie crust, just skip this step!**
  • In a large bowl, mix in graham cracker crumbs, sugar, ground cinnamon, and melted butter until the crust forms.
  • Spray a 9-inch spring-form pan with non-stick baking spray. Add graham cracker crumbs to the bottom of the pan. Using the bottom of a spoon or measuring cup, press the graham cracker crumbs evenly to the bottom and sides of the pan. Press graham cracker crust into a 9-inch spring-form pan. Place the pie crust in the refrigerator.


  • In a small saucepan, boil only 2/3 cup of water. DO NOT FOLLOW THE DIRECTIONS ON THE BACK OF THE GELATIN MIX!
  • In a large bowl, add boiling water and gelatin powder. Add the ice cubes to cool down the jello mixtures and whisk gelatin powder until completely dissolved and foamy.
  • TIP: Let the gelatin mixture sit for 10-15 minutes in the refrigerator to thicken slightly before you add the cool whip otherwise it won’t set up.
  • Add cool whip topping to the gelatin mixture and whisk together until light and fluffy. Stir in orange slices.
  • Add orange pie filling to the pie crust. Refrigerate for at least 8 hours or overnight for best results.


  • Store. Assembled pie in the refrigerator for at least 8 hours before serving. Store leftover pie loosely covered with plastic wrap for 3-4 days.
  • Freeze. You can freeze this pie for up to 1 month and serve it frozen or thaw it and serve it. Once thawed the consistency of the pie may vary. Once frozen, it’s better to serve frozen.
Calories: 305kcal, Carbohydrates: 45g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 237mg, Potassium: 165mg, Fiber: 2g, Sugar: 34g, Vitamin A: 683IU, Vitamin C: 17mg, Calcium: 64mg, Iron: 1mg
Cuisine: American
Course: No-Bake
Author: Jennifer
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