Best Better Tang 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.

CREAMSICLE PIE

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.

TANG PIE

Steps:

• 1. 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.
• 2. 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.

TANG ICEBOX PIE

Steps:

• Mix sweetened condensed milk and sour cream until well blended.
• Stir in Tang drink mix. Fold in Cool Whip
• Pour into prepared graham cracker pie crusts. Garnish with mandarin orange slices (optional).
• Chill well before serving.

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.

TANGERINE CHIFFON PIE

Steps:

• Preheat oven to 350 degrees. Boil juice in a small saucepan over medium-high heat until it has reduced to about 1 cup, 18 to 20 minutes. Remove from heat; set aside.
• Pulse cookies, 1 tablespoon lemon zest, and 1/4 cup sugar in a food processor until thoroughly combined. With processor running, add melted butter; process until combined. Press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
• Put lemon juice into a small bowl. Sprinkle with gelatin. Let soften 10 minutes. Meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes (do not let boil). Remove from heat. Add gelatin mixture, and whisk until gelatin has dissolved completely.
• Transfer gelatin-egg yolk mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes.
• Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form. Fold egg-white mixture into gelatin-egg yolk mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight.

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.