Ingredients for Nutty Creamsicle Pie
- Pecan Halves
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- Whipped Cream Cheese
- Orange, Juice And Zest Of
- Sugar Free Orange Gelatin
- 1 cup heavy cream
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How to Make Nutty Creamsicle Pie
- Preheat oven to 350°F (175°C).
- In a food processor, finely chop 1 ½ cups pecan halves.
- Transfer the chopped pecans to a 9-inch pie plate.
- Stir in ½ cup granulated sugar and ¼ cup melted unsalted butter until pecans are evenly moistened.
- Press the pecan mixture firmly into the bottom and up the sides of the pie plate to create an even crust.
- Bake for 6-8 minutes, or until the crust is lightly golden.
- Let the crust cool completely on a wire rack.
- While the crust cools, prepare the filling: In a medium bowl, beat 8 ounces cream cheese with ¼ cup orange juice until smooth and creamy.
- Sprinkle 1 packet (1 teaspoon) unflavored gelatin over 1 tablespoon cold water and let it bloom for 5 minutes.
- Add the bloomed gelatin to the cream cheese mixture and stir vigorously until completely dissolved.
- Pour the cream cheese mixture into the cooled crust and spread evenly.
- In a separate bowl, beat 1 cup heavy cream with 1 teaspoon vanilla extract and remaining ½ packet (½ teaspoon) unflavored gelatin (bloomed as in step 9) until stiff peaks form.
- Gently spread the whipped cream over the cream cheese filling.
- Sprinkle the top with 1 tablespoon finely grated orange zest.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
13g
Fat
95g
Carbs
3g
