You don’t have to make this Creamsicle-inspired pie in a pie crust if you don’t want to. Just divide it between some cups to make individual frozen treats. Bring it to a party; eat it alone in the middle of the night. This dessert doesn’t care about “hows” or “whys”—it just wants you to be happy.
- In a medium saucepan, whisk together the orange juice, cornstarch, and sugar until thoroughly combined. Cook over medium heat, whisking constantly, until the mixture becomes a thick gel. Continue cooking for 30 seconds, then remove from heat.
- In a medium bowl, whisk together the egg, yolk, and ½ cup heavy cream. Once thoroughly combined, slowly stream in the orange mixture while whisking. Add the salt and vanilla.
- Fill the pie crust halfway with the orange blancmange and place it in the freezer. Set the remainder aside to cool to room temperature.
- Once the pie base is set, whip the remaining heavy cream to firm peaks. Fold in the orange zest and remaining blancmange until thoroughly combined. Spread on top of the pie and return to freezer until solid—about two hours.
Allison Robicelli is a D-list celebrity-chef chef, author, humorist, entrepreneur, general polymath, and all-around good time. You may remember her from such places as Food52, Eater, Food Network, VH1, and many other quirky corners of the food Internet. She is the author of the critically acclaimed cookbook/memoir Robicelli's: A Love Story, With Cupcakes, which has been called one of the funniest food-related books of all time. You should buy it.