There are foods I’ll cook for just the fam, and foods I’ll cook for special occasions. Like with desserts – I’ll bake cookies, muffins, scones or biscuits on any ordinary day. Pie, cake, or anything with choux pastry is strictly guest-food. EXCEPT for this pie. This pie took about fifteen minutes to make, true story. And my husband ate three slices in one night.Â
The other day I food shopped by myself (as in, without kids). It was so awesome, I almost took a selfie to remember the moment. After re-reading that statement, I realized my life is sad right now. Anyway, I was perusing the frozen treat aisle and I realized that prices have been jacked since I bought my last fudgesicle. But frozen treats are so good! I saw this recipe in a Food Network mag but ended up changing it a good bit. What I loved, though, was that the pie wasn’t filled with a quart of vanilla ice cream like most “freezer pies”, but could still be eaten without any thawing. Two whole cups of Greek yogurt? Basically it’s health food. And don’t be scared off by “sweetened condensed milk” – it only has two ingredients (milk and sugar).
When my husband came in late and asked if we had anything to eat (PS I HATE that question – we have a kitchen full of food, so it’s like the passive way of asking if I’ll make him something), I asked him if he liked creamsicles. Uhhh, yes? And then just like that, three pieces were gone.
Frozen Creamsicle Pie
Serves 8-12
Crust
1 sleeve honey graham crackers
2 tbsp. sugar
5 tbsp. unsalted butter, melted
Filling
Zest of 1 1/2 Â oranges
Juice of 2 oranges
2 c. 2% plain Greek yogurt
2/3 c. sweetened condensed milk
Juice of 1/2 a lemon
1 tsp. pure vanilla extract
pinch of salt
1. To make crust, preheat oven to 350 degrees. Combine crackers and sugar in food processor and grind into a powder. Mix with melted butter in a medium mixing bowl. Press mixture into bottom and sides of a pie plate. Bake for 12 minutes or until fragrant. Set aside to cool.
2. Zest oranges and set aside. Combine juice from oranges with yogurt, sweetened condensed milk, lemon juice, vanilla and salt in a mixing bowl. Whisk until smooth.
3. Scoop out 1/4 c. of mixture and combine with reserved zest in a small mixing bowl.
4. Pour yogurt mixture into cooled crust. Spoon zest mixture on top and swirl with a spoon. Freeze until set, about 4 hours. Can be stored, covered with plastic, for several days. Cut and serve, no thawing required.
