INGREDIENTSSHORTBREAD PIE CRUST
- 6 ounces finely crushed shortbread cookies
- 2 tablespoons (28g) unsalted butter, melted
PIE FILLING
- 2 packages (16 ounces) cream cheese, softened to room temperature
- 1 1/3 cup (293g) confectioners sugar
- 1 (about 1/4 cup) orange, zested (optional) and juiced
- 1 tablespoon orange extract (start with 2 teaspoons and taste test)
- pinch kosher salt
- 2 cups (476 g) whipped topping
TOPPING
- 1-2 cups whipped topping, for over the creamsicle pie filling
- 4 wedges orange, for garnish
INSTRUCTIONSSHORTBREAD PIE CRUST
- In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into a prepared 8 in pie dish and firmly press to the edges to form a pie crust.
PIE FILLING
- In a large bowl, beat the cream cheese until it is light and fluffy.
- Add in the powdered sugar, orange juice, orange extract, and salt and beat until everything is combined. (If you are adding the zest, add it here.)
- Gently fold in the whipped topping.
- Pour creamsicle filling into prepared pie crust. Smooth out with a small offset spatula.
TOPPING
- Smooth out a layer of whipped topping (about 2 cups, can use more or less depending on preference) over the creamsicle filling.
- Refrigerate for at least 1 hour, up to 3 days if covered. Top with an orange wedge. (optional)
