Tang Pie Recipes

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ORANGE TANG PIE RECIPE



Orange Tang Pie Recipe image

Our updated Tang pie recipe includes Tang orange drink powder, cream cheese, whipped cream, and sweetened condensed milk.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 2h10m

Number Of Ingredients 6

1/2 cup Tang orange drink powder
8 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 cups sweetened whipped cream , divided
1 graham cracker pie crust
Orange slices, or fresh berries, for garnish

Steps:

  • Gather the ingredients.
  • In a mixing bowl with an electric mixer on low, combine the Tang, cream cheese, and condensed milk until well blended and the drink mix is dissolved.
  • Fold 1 1/2 cups of the whipped cream into the cream cheese and Tang mixture.
  • Spoon the filling into the crust; cover and refrigerate for about 2 hours, or until thoroughly chilled.
  • Top the chilled pie with the remaining whipped cream or top individual servings.
  • Garnish with slices of orange or fresh berries.

Nutrition Facts : Calories 491 kcal, Carbohydrate 57 g, Cholesterol 68 mg, Fiber 1 g, Protein 9 g, SaturatedFat 14 g, Sodium 284 mg, Sugar 44 g, Fat 26 g, ServingSize 8 servings, UnsaturatedFat 0 g

BETTER TANG PIE



Better Tang Pie image

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Number Of Ingredients 5

1/2 cup Tang Drink Mix
8 oz Philadelphia Cream Cheese
1 can sweetened condensed milk
1 tub (8 oz.) Cool Whip, thawed, divided
1 (9") graham cracker pie crust

Steps:

  • Mix Tang, cream cheese, sweetened condensed milk until Tang is dissolved and mixture is smooth. Fold in half of the tub of Cool Whip.
  • Pour mixture in the graham cracker crust. Spread the other half of the Cool Whip on top of pie.
  • Cover and refrigerate for 2 hours or overnight.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PASTRY DOUGH (MADAM BENOIT'S NO FAIL LEMON TANG PASTRY)



Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry) image

(September 2010 update below) This recipe was passed to me as an easy to work with no fail pastry that has made doing pastry easy and fun. Originally from a segment on Madam Benoit's cooking show - a recipe that wowed and was quickly passed around. She is right - it is a wonderful no fail pastry that makes for great tasting pies, as well as being freezer friendly. Recipe POSTED April 2004 - UPDATE Sept. 26, 2010 - am very familiar with the no fail recipe using vinegar and egg which was one often made by my mom - and one of Madame Benoits. It is also found on the back of the Tenderflake box. Another of her pastry recipes is her LEMON TANG PASTRY- and yes it does call for three tablespoons of Lemon juice. I am a Madame Benoit fan and this Lemon Tang Pastry is not mine - it is hers - and in my books an absolute winner ( Madame Benoit was a great cooking show host from way back - a Canadian cooking Institution by herself. She attended the Cordon Bleu in Paris and went on to become the famous Madame Benoit) It's a big recipe and if you are only making one pie, taking a few extra minutes to roll out shells for the freezer makes for having those pastry shells on hand for those unexpected moments when needing a special dessert. Works for me! Easily halved as well as very freezer friendly.

Provided by Gerry

Categories     Dessert

Time 10m

Yield 3-4 pies

Number Of Ingredients 6

5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 lb lard, brand of your choice
1 whole egg
3 tablespoons lemon juice, and add enough water to make for one cup of liquid (I use Realemon)

Steps:

  • A LARGE MIXING BOWL: 5 cups flour 1 teaspoon salt 1/2 teaspoon soda Use a whisk to mix.
  • Cut in one pound of lard.
  • Mix to resemble coarse crumbs.
  • IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice Mix with a fork and add enough water to fill the one cup measuring cup.
  • Add the cup of liquid to the dry ingredients and mix until dough forms into a ball.
  • (at this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.) NOTE: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry.
  • This will make 3-4 double pies-- depending on what size pie pans you are using.

Nutrition Facts : Calories 2155, Fat 155.4, SaturatedFat 60.3, Cholesterol 214.6, Sodium 1012.6, Carbohydrate 160.4, Fiber 5.7, Sugar 1.1, Protein 23.7

CREAMSICLE PIE



Creamsicle Pie image

Make and share this Creamsicle Pie recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 4h15m

Yield 2 pies

Number Of Ingredients 5

1/2 cup Tang orange crystals, breakfast drink
1 (14 ounce) can sweetened condensed milk
8 ounces sour cream
16 ounces Cool Whip Topping
2 graham cracker pie crust

Steps:

  • Mix together Tang, sweetened condensed milk, sour cream and one of the containers of Cool Whip.
  • Use second container for topping of the two pies.
  • I sprinkle a little bit of Tang on the top for presentation.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 2837.4, Fat 185, SaturatedFat 89.7, Cholesterol 442.8, Sodium 1801, Carbohydrate 273.7, Fiber 3.7, Sugar 204.1, Protein 32.9

ORANGE PIE II



Orange Pie II image

This is a great pie for summer and only takes minutes to make.

Provided by Christy Wilson

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 6

¼ cup orange-flavored drink mix (e.g. Tang)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (9 inch) prepared graham cracker crust
1 cup frozen whipped topping, thawed
8 mandarin orange segments

Steps:

  • In a large bowl combine the orange drink mix, condensed milk, and cream cheese. Beat on high speed with an electric mixer until well combined.
  • Pour mixture into the graham cracker crust and chill for 1 hour or until firm. Garnish with whipped topping and mandarin orange segments.

Nutrition Facts : Calories 499.6 calories, Carbohydrate 66.3 g, Cholesterol 47.5 mg, Fat 24.1 g, Fiber 2 g, Protein 8 g, SaturatedFat 12.5 g, Sodium 320.2 mg, Sugar 54.8 g

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