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Smooth orange creamsicle pie with the best homemade ginger whipped cream EVER! Omg so good!

Orange Creamsicle Pie With Ginger Whipped Cream

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  • Author: Erin Browne


  • Shortbread Pie Crust:
  • 1/2 cup unsalted butter (1 stick) at room temperature
  • 1/4 cup powdered sugar
  • 1 cup all-purpose flour
  • 1/8 tsp baking powder
  • Pinch of salt
  • Creamsicle Pie Filling
  • 1 14oz can Eagle sweetened condensed milk
  • 5 large egg yolks
  • 1 tsp orange zest
  • 1/2 cup fresh-squeezed orange juice
  • 1/4 cup fresh-squeezed lemon juice
  • Additional orange zest for garnish, optional
  • Ginger Whipped Cream
  • 2 cups heavy whipping cream
  • About 1/2 inch of fresh peeled ginger, cut into thin slices
  • 6 TBS powdered sugar


  1. Shortbread Pie Crust:
  2. See notes about crust. Preheat oven to 350F. In a large bowl, cream butter and sugar until light and fluffy. In another bowl, sift together flour, baking powder, and salt. Blend dry ingredients into the butter mixture. Spread into 9-inch pie pan, using a non-stick spatula to spread it evenly across the bottom and up the sides of the pan. It will be more like a sticky cookie dough than a pie crust dough.
  3. Bake in oven for 8-10 minutes until crust is firm and is just starting to turn a light golden. Remove from oven and allow to cool. Leave the oven on and while the crust is cooling, make the filling.
  4. Creamsicle Pie Filling
  5. In a bowl, whisk together sweetened condensed milk, egg yolks, 1 tsp zest, orange juice, and lemon juice until smooth. Pour into the cooled pie crust.
  6. Bake for 15-18 minutes or until the center has just set. Gently jiggle the pan in the oven and it should have a little movement but should not be loose. Remove from oven and cool to room temperature and then chill in the refrigerator for at least 3 hours.
  7. Ginger Whipped Cream
  8. Place a metal mixing bowl and metal beaters into the freezer. In a heavy-bottomed saucepan over medium heat, heat the cream and ginger until mixture begins to steam and bubbles appear on the service. Do not boil.
  9. Remove from heat and place lid on pan. Allow to steep for about 30 minutes. Strain out the ginger pieces and chill until completely cold.
  10. Using the cold beaters and bowl from the freezer, whip on medium high-speed until mixture becomes foamy. Begin to add the powdered sugar while mixing on high speed until stiff peaks form. Serve with slices of the chilled pie.


The shortbread crust has a delicious, buttery flavor and a soft texture, but it's a sticky dough that is fussy with releasing cleanly-cut slices once the pie is baked. If having clean slices is important to you, you are welcome to substitute any pie crust you like (homemade or premade pastry crusts or graham cracker crusts will work fine)

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