A protein-packed twist on an orange creamsicle pie—it’s the perfect treat to cool you down on a hot day!
When I decided to relocate to Florida from LA, moving into a property with its own citrus grove was not exactly on my bingo card. Yet when we stumbled upon a home that was tucked off a main road behind a thickly forested area, that’s precisely where I found myself living. With a dozen citrus trees, mostly orange, but some lemon, lime, and grapefruit as well, I suddenly had an abundant supply of citrus—and not a clue what to do with it.
So I started incorporating it into my cooking wherever possible. Orange juice and zest made their way into my salad dressings, marinades, and smoothies. Grapefruit and orange segments were incorporated into salads, not just your typical fruit salads, but also savory iterations like arugula and burrata. And naturally, many of the desserts I made were adjusted to be citrus-flavored—lemon shortbread cookies, orange blossom biscotti, and key lime pie bars. My favorite, though, has to be orange creamsicle pie.
This recipe is a lightened-up version of an orange creamsicle pie, without sacrificing any of the flavor. The almond crust has a delicious nuttiness, while the cottage cheese adds a creamy richness to the filling. Even better, vanilla and orange juice swirl together to create a dreamy flavor that’s similar to an Orange Julius. Since it’s served cold, it’s the perfect pie to serve when the weather is warm!
Is This Orange Pie With Almond Crust Healthy?
While this pie is a dessert that’s meant to be enjoyed in moderation, it does have a number of healthier swaps to keep it on the lighter side. Instead of a typical graham cracker crust that’s full of sugar, this crust uses almonds. And it calls for almond butter, which is a healthier fat compared to butter. As for the filling, it utilizes fat-free cottage cheese, which is high in protein, instead of cream cheese and whipped cream. Additionally, there’s no refined sugar in this recipe, as it relies on honey to sweeten the filling. This recipe is also gluten-free, but if you’d like to make it dairy-free, you could swap out the cottage cheese with a three-quarter cup of silken tofu.
How Can I Decorate This Pie?
There’s nothing wrong with the simplicity of this pie, but since we eat with our eyes first, there are a number of easy ways you can level up the presentation. You could pipe dollops of whipped cream (or coconut whipped cream) around the outer perimeter to create a decorative edge. You could grate orange zest on top of the whipped cream or cut orange slices into triangles and stick them into the cream. Or you can cover the top of the pie with thin orange slices or even candied orange peel. You could also garnish the pie with a few sprigs of mint.
How Do I Store Leftovers?
Cover any leftover pie with a tight layer of plastic wrap followed by a layer of tinfoil, and store it in the fridge for up to 4 days. If you have an airtight container large enough to fit the pie, you can also place the double-wrapped pie in it before refrigerating. While you can freeze this pie, I don’t recommend it, as it’s likely to become watery and the eggs may separate upon thawing.
Serving Suggestions
If you’re like me and think pie isn’t complete without a side of ice cream, I highly suggest serving a slice of this pie with a scoop of Cottage Cheese Ice Cream. It’d also be equally delicious with a few generous dollops of Chocolate Whipped Cream. This pie would also pair well with a number of refreshing beverages, especially in the warmer months, such as a Tropical Smoothie, a Strawberry Mojito, or an Agua De Jamaica.
Ingredients
For The Crust:
- 1 cup almonds 140 grams
- 3 tablespoons oat flour
- 2 tablespoons almond butter melted
- 1 tablespoon coconut oil softened to room temperature
- Pinch of salt
- 1 large egg white
For The Filling:
- 3/4 cup fat-free cottage cheese
- 1/4 cup honey
- 3 tablespoons orange juice
- 1 tablespoon orange zest packed
- 1 tablespoon oat flour
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
- Pinch of salt
Instructions
- Preheat your oven to 375°F and use parchment paper to line the inside of a 9-inch tart pan with a removable bottom. Set aside.
- In a large food processor, crush the almonds until they broken down, but still a little chunky. Transfer into a large bowl.
- Stir the oat flour into the almonds and then add the melted almond butter, softened coconut oil, and a pinch of salt. Use your hands to mix until it's crumbly. Add in the egg white and continue mixing until the mixture loses its stickiness.
- Transfer the dough into the prepared tart pan and press up the sides and across the bottom evenly. Bake until lightly golden brown and the tart begins to pull away from the sides, about 15 minutes. Don't worry if there are some bubbles in your tart when it comes out of the oven; this is normal.
- Let the crust cool for 15 minutes while you make the filling. Additionally, reduce your oven temperature to 325°F.
- Wipe your food processor out and then add in all the ingredients for the filling. Blend until smooth, making sure to stop a few times to stir and check that the honey isn't just sitting at the bottom of the food processor.
- Pour the filling into the cooled crust and carefully transfer to the oven. Bake until the filling just begins to rise and feels set, about 35 minutes. Let cool completely at room temperature, and then refrigerate for at least 6 hours to overnight.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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