Lemon, lime, and orange team up to create the creamy ice pop of your dreams—and in pie form. With just enough dairy to tame, not drown, the bracing acidity of winter citrus, this no-bake beauty can be assembled in less than 30 minutes. You can substitute an equal quantity (by weight) of vanilla wafers or saltine crackers for the Biscoff cookies.
For your benefit, step away from the low-fat, reduced-fat, and/or whipped cream cheese and stick to the regular full-fat version as the pie won’t set quite the same otherwise. If you’re not a fan of marmalade, use an equal quantity of raspberry jam instead; it’ll no longer be a triple citrus pie, of course, but it’ll be special in its own way.
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What you’ll need
Pie Pan
$20 At Amazon
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Food Processor
$70 At Amazon
Small Offset Spatula
$5 At Amazon
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Recipe information
Yield
8–12 servings
Ingredients
Crust
Filling and assembly
Preparation
Crust
Step 1
Lightly coat a 9"-diameter pie dish with nonstick vegetable oil spray. Stir 2 cups (250 g) finely ground Biscoff cookies (from about one 8.8-oz sleeve), 6 Tbsp. unsalted butter, melted, slightly cooled, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until crumbs are moistened and mixture holds together when squeezed in your hand. Transfer to prepared dish and press firmly and evenly across bottom and up sides of dish with a flat-bottomed measuring cup.
Filling and assembly
Step 2
Combine 2 tsp. unflavored powdered gelatin and 2 Tbsp. cold water in small microwave-proof bowl and let sit until gelatin swells, about 5 minutes. Microwave in 5-second intervals until melted (or set in a bowl of very hot water and let sit until melted).
Step 3
Pulse 8 oz. cream cheese, room temperature, ½ cup (1 stick) unsalted butter, room temperature, and one 14-oz. can sweetened condensed milk in a food processor until smooth, about 2 minutes. Add melted gelatin, zest of 1 large lemon, zest of 1 large lime, ¾ cup mixed fresh lemon and lime juice (from about 2 large lemons and 2 large limes), ¾ cup heavy cream, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and process until well combined. Scrape filling into crust and smooth surface with an offset spatula.
Step 4
Stir ¼ cup orange marmalade in a small bowl to loosen, then spoon small dollops of preserves over filling. Using a chopstick or butter knife, swirl preserves into filling. Chill pie until filling is set, at least 4 hours and up to 1 day.
Recipe notes
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