One of my son’s closest friends is allergic to dairy, so when I used to create elaborate birthday cakes for my son’s parties, I always included a non-dairy element for him—usually something with Rice Krispies. Last year I decided to try vegan baking for the first time.
The vegan cake I made on that trip was a disaster—my son asked if we could just buy a birthday cake instead. Ouch. To be fair, I attempted it while on vacation in someone else’s kitchen and had never tried vegan baking before, but it was still a clear fail. Since I know I’m better at freezing desserts than mastering vegan baking, when our friends recently invited us for dinner I decided to make a No Bake Vegan Orange Creamsicle Pie for dessert.
This is the ultimate summer pie. I brought it to a dinner that turned out to be cold and snowy (yes, in May), but frozen desserts are delicious any time of year. If you love that classic orange creamsicle flavor, you’ll also enjoy the Orange Creamsicle Dip I make.
Despite the chilly weather outside, this dairy-free frozen pie disappeared quickly—the guests loved it. The goal with dairy-free desserts is often to make them taste indistinguishably rich and creamy, and this pie succeeds. Even my kids begged for seconds. I don’t usually crave orange creamsicles, but I adored this pie—the combination of an ice-cream-like filling and a chocolate Oreo crust is irresistible.
Good news: Oreo baking crumbs are dairy-free. I used them with vegan margarine to make a simple two-ingredient crust that’s chocolaty and holds up well under the creamy orange filling. Reducing the orange juice with honey takes some time, but it builds a concentrated, full-bodied orange flavor that’s worth the effort.
This year my son has already requested this dairy-free frozen pie for his birthday, so I’ll stick to what I do best—freezing desserts—while I keep practicing vegan baking. If you’re searching for a refreshing, dairy-free summer dessert that’s quick to assemble and impressive to serve, try this Orange Creamsicle Pie.
📋 Orange Creamsicle Pie Recipe
Print Recipe
Ingredients
Oreo Crust:
- 1 cup Oreo baking crumbs
- 2 tablespoon vegan margarine, melted* I use Becel brand – it’s easy to find!
Filling:
- 3 tablespoon honey
- 1 cup orange juicefrom concentrate or fresh
- 1 ½ cup cultured coconut* I use Silk brand – it’s easy to find at most grocery stores
- ½ teaspoon orange flavor/ extract
- 1 ¾ cup Nutriwhip or dairy free whipped topping * I use Nutriwhip because I know it freezes well
- ½ 10 oz – can mandarin orange segments
Garnish
- ½ 10 oz – can mandarin orange segments
- ½ cup Nutriwhip or other dairy free whipped topping *I use dairy-free coconut whipped cream (spray bottle)
- 1 tablespoon Oreo baking crumb sprinkles
Instructions
Crust:
-
Spray a 9-inch pie pan with non-stick cooking spray. Mix Oreo baking crumbs with melted vegan margarine until the crumbs cling together. Press the mixture into the bottom of the pie pan (not the sides). Refrigerate for 10–15 minutes while you prepare the filling.
Filling:
-
Combine the orange juice and honey in a saucepan. Simmer over medium heat, stirring regularly, until the liquid has reduced by half and becomes a syrup—this takes about 25–30 minutes. Remove from heat and let it cool to room temperature.
-
In a large bowl, whisk the cultured coconut with the orange extract. Stir the cooled orange syrup into the coconut mixture. Fold in the dairy-free whipped topping and whisk gently until combined.
-
Pat half the can of mandarin orange segments dry with paper towels, then gently fold them into the filling.
-
Pour the filling into the prepared Oreo crust and freeze for approximately 6–8 hours or overnight, until firm.
Garnish
-
Before serving, top the pie with the remaining orange segments (patted dry), a dollop of Nutriwhip or coconut whipped cream, and a sprinkle of Oreo crumbs.
Nutrition
📋More Dairy-free Recipes
Corn Chowder Soup
Old Fashioned Gluten free & Dairy free Meatloaf
Vegan Blueberry Cookie Butter Dream Smoothie
Egg Roll in a Bowl
Vegan Fruit & Oat Bars
This recipe is part of The Country Cook’s Weekend Potluck!