Favorite Tang Cream Pie Recipes

ORANGE TANG PIE RECIPE

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.

BETTER TANG PIE

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.

OLD-FASHIONED PEACH CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

CANTALOUPE CREAM PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
• Bake crust in the preheated oven for 20 minutes. Set aside to cool.
• Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
• In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.

CREAMY PINA COLADA PIE

Steps:

• In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.

TANG PIE

Steps:

• Mix Graham cracker crust ahead and press into bottom and up sides of pan or pie plate. Bake at 375* 8-10 min and set aside to cool.
• Blend the sour cream,cool whip,condensed milk and tang until smooth and put in a cooled graham cracker crust. Chill before serving. Can decorate with sliced Kiwi fruit and Mandarin Oranges to look festive. Pie can also be frozen.

FAVORITE TANG CREAM PIE

Steps:

• Add water to drink mix in large bowl; stir until dissolved. Stir in sweetened condensed milk. Gently stir in 2 cups COOL WHIP.
• Spoon into crust; top with remaining COOL WHIP.
• Refrigerate 4 hours.

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

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.