Creamsicle Chiffon Pie is so easy to make! The fluffy filling is packed with mandarin orange bits in a simple no-bake graham cracker crust!
Creamsicle Chiffon Pie is a show-stopping dessert that comes together in less than 5 minutes and has only 5 ingredients. I like to serve this and my pork tenderloin recipe for dinner parties to end the night with something light and delicious!
CREAMSICLE CHIFFON PIE
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For orange chiffon pie, all you need is Jell-O, yogurt, Cool Whip, mandarin oranges and a graham cracker crust to make this vintage dessert. I love oranges, so I use orange Jello and orange creamsicle yogurt.
I always keep these ingredients in my pantry for last-minute house guests and dinner parties. You can also make this the night before the big party for a simple slice and serve dessert.
What is Chiffon Pie?
This vintage dessert dates all the way back to 1926!
A traditional chiffon pie is simply beaten egg whites folded into a flavorful liquid thickened with cornstarch. I swap the egg whites for Cool Whip in this recipe for the fluffy height, and use an orange yogurt with a little orange Jello to hold it all together.
Chiffon pies come in many flavors. My favorite is this orange chiffon pie, but I love making this no-bake peach chiffon pie during the summer for a light and airy peach dessert.
Creamsicle Chiffon Pie Ingredients
CRUST: There’s no easier crust than a graham cracker crust. You can use a store-bought crust or make your own. A chiffon pie can be in any pie crust, but I use a graham cracker crust to keep this no-bake dessert super simple.
YOGURT: I make this even easier and more flavorful with orange creamsicle yogurt! Two containers is plenty for this recipe.
MANDARIN ORANGES: I love the juicy surprise of the mandarin orange bits wrapped in this cool whip pie. You could always add canned pineapple or peaches for a different flavor, too!
The other thing I love about this citrus chiffon pie is how refreshingly light it is. It’s the perfect summer-time dessert!
How to Make Creamsicle Chiffon Pie
- First, mix the orange Jello and water together in a large bowl and microwave for a minute. Then whisk the gelatin until it dissolves.
- Then whisk in the orange creamsicle yogurt and Cool Whip into the gelatin mixture
- Now, chop up all but 6 of the mandarin oranges and fold them into the filling.
- Pour all of the orange mixture into a graham cracker crust and chill it until it sets! It’ll take about 1 to 2 hours to set up. That’s it! It literally doesn’t get easier than this.
I garnish the whole thing with 6 dollops of whipped cream and place a mandarin orange slice on each dollop. You can also top it with a sprinkle of toasted coconut or some Cool Whip. The options are endless!
Can You Freeze Chiffon Pie?
It’s very hard to freeze a regular chiffon pie because the egg whites get super rubbery when frozen.
Since this pie is made with Cool Whip, however, you can totally freeze it! Make sure to wrap it up tight to avoid freezer burn.
I love to freeze cool whip chiffon pies because you can just thaw and eat. The graham cracker crust stays perfect and the pie is fluffy as ever.
More Yummy Dessert Recipes
- No-Bake Cherry Cheesecake
- Peanut Butter Pie
- Easy Coconut Cream Pie
- No-Bake S’mores Cheesecake Bars
- Mississippi Mud Pie
- More DESSERT recipes…
Tools used to make this Creamsicle Chiffon Pie recipe
Mixing bowl: You barely need anything to whip up this no-bake dessert! Mix everything together in one microwave-proof mixing bowl and pour it into the crust.
Pie pan: If you make your own graham cracker crust, use a fluted pie pan! It makes such a difference when it’s time to slice and serve.
*This post originally posted on 09/06/0214.
- Mix together water and jello in a large mixing bowl. Microwave on high for 1 minute. Whisk until gelatin dissolves.
- Whisk in yogurt and whipped topping until smooth.
- Reserve 6 orange segments. Chop the remaining oranges into bite-sized pieces. Fold the chopped oranges into pie filling.
- Pour filling into prepared pie crust and refrigerate until set, about 1-2 hours. Keep in the fridge until ready to serve.
- Top pie with 6 dollops of whipped cream and one of the orange segments on each dollop. Cut into 6 slices and serve.