Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted unsalted butter
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh orange juice
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract (alcohol-free)
- 1 (8 ounce) container frozen whipped topping, thawed
- Orange slices for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- In a large bowl, beat cream cheese with an electric mixer until smooth.
- Gradually beat in sweetened condensed milk until well combined.
- Stir in orange juice, orange zest, and vanilla extract.
- Gently fold in the thawed whipped topping until no streaks remain.
- Pour the filling into the cooled graham cracker crust.
- Cover and refrigerate for at least 4 hours, or until set.
- Garnish with orange slices, if desired, before serving.
Notes
- For best results, make sure your cream cheese is at room temperature before mixing.
- Freshly squeezed orange juice and zest will provide the best flavor.
- This pie can be made a day ahead and stored in the refrigerator.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg