My dear friend Ashley and her mom gave me this recipe years ago, and it has become Nathan’s favorite pie for his birthday. He loves that it’s so light and cool—especially when we’re in the States on his birthday and it’s hot. This year, we’ve been enjoying the cool weather in Madagascar so much that he asked for a different dessert for his birthday: coconut cream cake. Yum!!
But still, these Dreamsicle-reminiscent pies are a family favorite! We have to use lots of substitutions when we make this here in Madagascar: no pre-made cool whip, no sour cream, no canned mandarins, no Tang. But, as long as I bring home plenty of heavy whipping cream it all works out!
The other trick is to be sure to puree the whole oranges I use. One year I didn’t and we all had achy teeth from biting into frozen orange slices! And then of course there was the year I WAYYYY overdid the Tang substitute I was using. I’ve got a very high threshold for sourness, but everyone else eating the pie was struggling 😉 Live and learn, right? 😉
Hope you all enjoy this fluffy, refreshing pie!
Sissy and Ashley Grisham’s Mandarin Orange Pie
- 2 Graham Cracker crusts
- 1 can Eagle Brand (sweetened condensed milk)
- 1 can Mandarin orange sections
- 1/4 cup orange instant breakfast drink (like Tang)
- 1 16 oz container sour cream
- 1 8 oz container cool whip
- Mix Eagle Brand and instant orange breakfast drink powder.
- Add orange sections.
- Whip with wire wink to break up and incorporate sections–leave tiny bits.
- Add sour cream and softened cool whip.
- Pour into crusts and chill.
- Garnish with several reserved Mandarin orange sections.