Name: Triple Citrus Creamsicle Pie
Yield: 8–12 servings
Ingredients: Nonstick vegetable oil spray; 2 cups (250 g) finely ground Biscoff cookies (from about one 8.8-oz sleeve); 6 Tbsp. unsalted butter, melted, slightly cooled; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 2 tsp. unflavored powdered gelatin; 8 oz. cream cheese, room temperature; ½ cup (1 stick) unsalted butter, room temperature; 1 14-oz. can sweetened condensed milk; 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; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ¼ cup orange marmalade

Triple Citrus Creamsicle Pie with swirl design and Biscoff cookie crust

Photograph by Rana Duzyol, Food Styling by Jesse Szewczyk, Prop Styling by Marina Bevilacqua

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.