DREAMSICLE PIE

Easy-breezy and dreamy. Remember orange cream popsicles? Think of that with a grainy, buttery graham cracker crust. You cannot go wrong with this summery dessert. The hardest part is waiting until it is frozen. Do not expect leftovers; do expect people to ask for the recipe if you make it for a group.

If you are feeling gourmet, replace the grahams with ginger snaps!

Notes: Butter is unsalted.

DREAMSICLE PIE

Ingredients: 2 cups graham cracker crumbs, 7 tbsp. melted butter, 1/4 cup sugar, 6 oz. frozen orange juice concentrate-thawed (half of a standard can), 14 oz. can of sweetened condensed milk, 8 oz. whipped topping, zest, and juice of 1 large orange.

Makes one 9-inch pie- serves 8 well.

1. Prep crust: Preheat oven to 375°F*—pulse crumbs, sugar, and butter in a food processor. Press into the bottom of a 9-9.5-inch pie plate. Bake for 9 minutes. Remove to cool.

2. Make base: In a large bowl, whisk juice concentrate, condensed milk, and whipped topping. Fold in most of the orange zest and juice.

3. Pour into the pie crust. Top with more zest. Freeze at least 4 hours, but overnight is better. Thaw for 15 minutes before slicing.

#dreamsicle pie by the kitchette #The Dreamsicle Pie #frozen creamsicle pie #orange cream pie#orange creamsicle pie