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Orange Cream Cheese Pie

Course Dessert, Pie
Author Terri


For the Pie Crust

  • 1 3/4 cups graham crackers, crushed
  • 1/3 cup sugar
  • 1/2 cup butter, melted

For the Pie

  • 3.4 oz box vanilla instant pudding and pie filling
  • 5 oz can evaporated milk
  • 2 - 8 oz packages cream cheese
  • 3/4 cup orange juice concentrate, let thaw a bit
  • 1 Tbs grated orange peel.
  • Orange food coloring


For the Pie Crust

  1. In a medium mixing bowl, add crushed graham crackers, sugar and melted butter. Stir until well incorporated.
  2. Press into a deep dish pie plate. Using the back of a flat surface, press crust in the bottom and up the sides of the pie dish.
  3. Bake crust at 350° for 10 minutes. Remove from oven and let cool.

For the Pie Filling

  1. In a medium mixing bowl, combine evaporated milk and pudding mix.
  2. Beat on low speed for 2 minutes. Mixture will be thick. Set aside.
  3. In a medium mixing bowl, beat cream cheese until nice and fluffy, about 3 minutes .
  4. Gradually beat in frozen orange juice concentrate. Beat until mixed well.
  5. Stir in grated orange peel.
  6. Gradually beat in pudding mixture.
  7. Add orange food coloring to desired color.
  8. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
  9. Cover and refrigerate for at least 4+ hours.
  10. Best served cold.