Orange Creamsicle Pie

Gather the ingredients.

Heavily grease a 7-inch tart pan with butter and set aside.

Add the boiling water to the jello powder and stir to dissolve. Set aside to cool.

Melt the butter in a saucepan, add the graham cracker crumbs and sugar, and mix thoroughly. Once mixed, check to see the crumb will set by squeezing a little in your hand. It should hold together, but not be soggy. If it's too dry, it will need a little more butter; if too greasy, just add a touch more crumb. 

Using your hands, press the mixture into the greased tart pan, evenly across the bottom and up the sides. Using a flat-bottomed glass or cup, push the crumb down to create a firm crust. Place in the refrigerator to chill. 

Whip 1 1/4 cups of the cream with a hand or electric whisk until firm, but not stiff. Gently pour the jello, marmalade, and 1 tablespoon of the zest into the cream and stir carefully with a metal spoon until thoroughly mixed. Try not to flatten the cream. 

Carefully pour the mixture into the pie crust. Tap the pan on a work surface to release any air bubbles then place it in the freezer for about 1 hour. Once frozen, wrap in plastic wrap if you are not eating immediately. 

Remove the pie from the freezer at least 30 minutes before eating (or it will be too hard).

Before serving, whip the remaining 1/4 cup cream and spoon or pipe in generous swirls onto each slice of pie; add a small slice of orange or a sprinkle of orange zest.

Enjoy.