No-Bake Blood Orange Pie Recipe – a delicious recipe with crackers, butter, granulated sugar, kosher salt, cream cheese, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl; stir in sugar and salt. Add butter, and stir until well combined. Press the crumb mixture into the pie plate, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
2
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the vanilla extract.
3
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 3 hours. When ready to serve, supreme the oranges: using a serrated knife, cut off the top and bottom, just so the flesh is showing. Then, cut away the peel and pith in vertical strips, until all that is exposed is flesh. Using a pairing knife, cut the segments out in wedges. Arrange the supermes on top of the pie for serving.
769
kcal
Calories
66
g
Fat
31
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 15 sheets graham crackers, 8 tablespoons butter, melted, 3 tablespoons granulated sugar, 1/2 teaspoon kosher salt, and more.
Yes, No-Bake Blood Orange Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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