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This easy fuzzy navel ice cream pie is light and summer-y, and best of all, quick to put together and totally no bake!

Easy Fuzzy Navel Ice Cream Pie

Easy, no-bake, and slightly boozy, this pie just screams summer!

Course Dessert
Cuisine American
Prep Time 20 minutes
Freezing time 8 hours
Total Time 8 hours 20 minutes
Servings 8
Author Kelsie

Ingredients

Crust:

  • 7 tablespoons unsalted butter melted
  • 1 1/2 cups graham cracker crumbs from about 9 graham cracker sheets
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon salt

Filling:

  • 14 ounces sweetened condensed milk
  • finely grated zest from 3 oranges
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons peach schnapps
  • orange food coloring optional
  • 2 cups heavy cream well chilled

Topping:

  • 3/4 cup heavy cream well chilled
  • 3 tablespoons powdered sugar
  • 1 tablespoon peach schnapps

Instructions

Crust:

  1. Lightly grease a 10-inch pie plate. Set aside.
  2. Combine all ingredients in a medium mixing bowl and stir until well combined. Press into an even layer in the bottom and part way up the sides of the prepared plate. Freeze for at least half an hour.

Filling:

  1. Combine the sweetened condensed milk, orange zest, and schnapps in a small mixing bowl and stir until combined. Add food coloring (if using) and mix well.
  2. Beat the heavy cream in the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl with an electric mixer) until the cream holds stiff peaks. Fold about a quarter cup of the heavy cream into the sweetened condensed milk mixture just to lighten, then gently fold in the remaining heavy cream until combined.
  3. Pour into the frozen pie crust and freeze for half an hour. (You’ll probably have a little filling left over. This is for you to snack on.)

Topping:

  1. Beat the heavy cream in a stand mixer fitted with the whisk attachment (or in a large mixing bowl with an electric mixer) until it thickens. Add the powdered sugar and beat until the cream holds stiff peaks. Beat in the schnapps just to combine. Spread the topping over the frozen pie. Freeze for at least 8 hours. Serve and enjoy.