Vegan Orange Creamsicle Pie

Flinstone’s push up pops. That was my all time favorite frozen treat growing up.

I love all things orange creamsicle, actually. Orange is one of my favorite fruit flavors and I will choose it every time.

So, the other day after my daughter had made some lemon curd for some little vegan lemon meringue pies, I asked her if she thought she could make a curd with oranges so we could attempt an orange creamsicle pie.

In my mind it was going to be orange creamsicle dreamy deliciousness. She decided it needed a graham cracker crust and I had not arguments with that idea.

So just as quickly as the pie was dreamed up, she had whipped it up and I was shoving it in my face.

The best part about this vegan creamsicle pie is the it is technically a no bake vegan pie. You do have to bake the crust but the pie filing is quickly cooked in a pan, then it just has to cool and set!

We piled our pie high with the best sweet aquafaba whip ever! You can use store bought vegan whipped topping but I am telling you this one is so cheap to make and soooo tasty! All you need is some sugar, a can of white beans, and a pinch of cream of tater to stabilize it. Thats it!! Its so fluffy and sweet and perfect!

So if you love orange creasicle things too, and you love easy vegan pies, then by all means, make this one ASAP. I don’t think you will be disappointed. And once again, lets give Peyton all the high fives for her amazing baking abilities and always humoring my many pie and cakes ideas.

I am pretty sure our powers combined are responsible for that extra 5 lbs that seems impossible to lose, and thats ok. I’ll take it for the sake of pie.

INGREDIENTS:

• 1 batch sweet aquafaba whip or your favorite vegan whipped topping

The Crust:

• 2 sleeves of graham crackers (make sure the brand is vegan)

• 6 tablespoon vegan butter, melted

The Filling:

• 2 cup coconut cream, divided ( heavy coconut cream in the can, shaken well)

• 4 tablespoons coconut oil

• 2/3 cup fresh squeezed orange juice

• 1 cup white sugar

• 1/2 cup corn starch

• pinch of salt

• zest from 1 orange

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Place 2 sleeves of graham crackers in a food processor and pulse until you have achieved a crumb consistency. If you do not have a food processor you can place the crackers in a large zip lock bag. Make sure all the air is out of the bag and using a rolling pin, roll over the bag crushing up the crackers to a crumb.

2. If using the food processor, add the melted butter and pulse to mix. If using a bag, pour the crumbs and butter into bowl and mix to incorporate. Spray a 9 inch pie plate or pan with a light coating of oil and press the crumb mix into the pan and up the sides. Place in the middle oven rack and bake for about 20 minutes. Remove and allow to cool.

3. In a medium sauce pan, whisk together 1 cup coconut cream and remaining curd ingredients over medium/low heat until the mixture thickens (about 5-10 minutes.) Just make sure it has thickened before removing from the heat. It will thicken more as it cools but it needs to simmer and thicken in the pot before removing it from the heat.

4. Remove from heat and stir in the remaining 1 cup coconut cream. Pour the curd into a bowl and pop it into the fridge for about an hour.

5. Pour the cooled orange curd filling over the pie crust and place back in the fridge allowing the filling to set up (it should be ready to slice in about half an hour.)

6. While the pie is in the fridge, prepare a batch of sweet aquafaba whip according to directions. Once the pie is set you can top it with the whip and serve. I always wait to top the pie with the whip right before serving. Aquafaba whip will begin to weep once it gets warm or sits in the fridge for a day or two so keep that in mind for serving.

7. If you are feeling fancy, you can add some orange slices, or zest to the top of the pie for garnish.

If you like this recipe, then try these:

Orange Creamsicle Pancakes

Vegan Strawberry No Bake Pie

Vegan Chocolate Orange Cake

Vegan Orange Creamsicle Pancakes

We have 4 kids, so we eat a lot of pancakess in this house. That said, I am always trying to think up new toppings to keep it interesting.

I am not a huge fan of maple syrup on my pancakes so fruit is normally a go to. I also LOVE orange creamsicle flavored anything, so it seemed like a natural answer to my most recent pancake breakfast ponderings!

Ringing in the new year, I am also making a conscience effort to cut as much refined sugar from our diets as I can.

So these pancakes are not only delicious but also pretty healthy! If you have never made a sweet tofu ricotta, I promise you will probably be surprised and delighted by just how tasty it is!

Winter time is also citrus season where we live, and its cara cara orange season! I love using up those beautiful pinkish red, flavorful oranges any way I can! Seriously, if you have never eaten this particular orange, go, search, find them and buy them all! They are soooo delicious!

So whip up a batch of these low sugar, protein packed vegan pancakes and let me know what you think!

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INGREDIENTS:

The Pancakes

• 2 tablespoons agave nectar

• 3/4 cups white flour

• 3/4 cups whole wheat or spelt four

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon vanilla extract

• 1 1/4 cups plant based milk

• 1 tablespoon melted vegan butter or coconut oil

• sliced almonds for garnish ( do not add to the pancake mix)

Orange Syrup

• 2 large seedless oranges ( I used cara cara navel oranges)

• 1 cup water

• 3 tablespoons agave nectar

Sweet Vanilla Ricotta

• 1 block firm tofu

• 3 tablespoons maple syrup

• Juice from 1/2 lemon

• 1 teaspoon vanilla extract

• pinch of salt

• 1 teaspoon cinnamon

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COOKING INSTRUCTIONS:

1. FOR THE ORANGE SYRUP: Peel oranges. Cut oranges into quarters and place in a high speed blender or food processor. Process until the oranges are liquified. In a medium sized pot add the orange, water, and agave. Heat on medium heat, whisking often for about 20 minutes, until the mixture begins to thicken and seems sticky. Set aside to cool.

2. FOR THE PANCAKES: Whisk all dry ingredients in a large bowl.

3. Add in the melted butter, plant based milk, vanilla, and stir well.

4. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.

5. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

6. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

7. FOR THE RICOTTA: Add all of the ricotta ingredients to a hight speed blender or food processor and blend until the mixture is completely smooth. Taste for sweetness. You can add more maple syrup if it is not sweet enough for you.

8. Top pancakes with a scoop of vanilla ricotta, drizzle with the oranges syrup, and sprinkle with sliced almonds to serve.

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Serves 3 - 4. The pancake recipe can easily be doubled to serve more. The ricotta and syrup will serve more and will not need to be doubled.