Mama’s Creamsicle Pie

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This super-fast recipe was first meant to be a Vanilla Cream Pie. One summer day at the end of August, after yet another record setting heatwave, I decided to make a simple cream pie for dessert. I added the whipping cream and sugar to the stand mixer, and what I thought was vanilla extract. I should read the labels better, because it turned out to be orange extract. The end result tasted like an orange and vanilla creamsicle. It was delicious!

This is a no-bake, easy, cheap dessert that tastes like it’s much more difficult to make than it is. Free, printable recipe below!

Mama’s Creamsicle Pie


This cream pie recipe is so simple and delicious. It’s great in a pinch if you need to take a quick homemade dessert. The concept is simple and everyone will be impressed because you make the whipped cream from scratch (hey, if you want to buy the whipped cream pre-made, I’m not judging!)

Grocery List

  • Pre-made Graham Cracker Crust in foil pie plate
  • Instant Vanilla Pudding
  • 2 cups Milk
  • Orange Extract or an orange
  • 1/2 cups Whipping Cream
  • Granulated Sugar

Make the Instant Pudding First

To make the instant pudding, you just need to whisk the pudding mix with cold milk for two minutes and then place in the fridge. That’s it.

Make the Whipped Cream Second

The whipped cream will set faster if you put your mixing bowl into the freezer for a few minutes before you begin to whip the cream.

This is much easier than it sounds! Mix the cream, extract or peel, and sugar. If you have a stand mixer, simply use a whisk attachment on high until whipped cream forms. You can use a hand mixer or even just a whisk, but you’ll need to switch arms a few times. Once the whipped cream is finished, get out the pie crust and the pudding. Note: To make regular whipped cream, substitute the orange extract with Vanilla extract.

Cream Pie Filling

Mix half of the whipped cream into the Vanilla pudding. The orange extract will make the pie taste like an Orange & Vanilla Sundae. If you want the pie to appear more orange, this is where you’d add some orange food coloring.

Gently spoon the cool, creamy filling into the pie crust. Cover and refrigerate until it’s time to serve.


Dish up the pie with a big dollop of the reserved whipped cream. It’ll be a huge hit. My kids couldn’t get enough.

Other Varieties

This is an extremely versatile recipe. The pie can be made with any flavor of instant pudding. The pie can be topped with berries, crackers, or candies. Using different extracts and flavors, there are almost unlimited combinations. Here’s a few to try:

  • Lemon pudding w/graham cracker crust
  • Chocolate pudding w/Oreo crust, topped with crushed oreos
  • Vanilla pudding with Oreo crust, topped with chocolate chip
  • Vanilla pudding with Oreo crust, topped with fresh strawberries
  • Cheesecake pudding w/raspberry extract in the whipped cream, with Oreo Crust and fresh berries
  • Vanilla pudding w/maple extract in the whipped cream, with Graham Cracker crust & cookies
  • Banana pudding with nilla wafers in a graham cracker crust, topped with fresh banana slices
  • White Chocolate pudding w/almond extract in the whipped cream & a layer of raspberry jam over an Oreo crust

I’d love to hear other combinations from you.

Mama's Creamsicle Pie - Breezy Afternoons

Mama’s Creamsicle Pie – Breezy Afternoons

Fast, No Bake Pie – Perfect for a Summer potluck!
Prep Time 10 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 6


  • 1 pre-made pie crust, graham cracker

Vanilla Pudding

  • 1 Instant Vanilla Pudding
  • 2 cups milk

Whipped Cream

  • 1 1/2 cup whipping cream
  • 1 tsp granulated sugar
  • 1 tsp orange extract, or grated orange peel
  • orange food coloring, optional


  • Following the directions on the box, make vanilla pudding. Set pudding in the refrigerator.
  • Add whipping cream, sugar, and extract or orange peel to a large, cold mixing bowl. Beat on high until stiff tips begin to form and you have whipped cream.
  • Mix half of the whipped cream into the entire container of pudding. Pour into the pie crust until full. Refrigerate until serving.
  • Reserve the other half of the whipped cream to top each piece of pie when serving.

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