Best Mandarin Orange Pie Recipes

MANDARIN ORANGE CREAM PIE

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in soda. Set aside 1/2 cup at room temperature. Refrigerate remaining gelatin mixture for 20 minutes or until slightly thickened; pour into crust. Refrigerate for 30 minutes or until set., Whisk whipped topping into reserved gelatin mixture. Slowly pour into crust. Arrange orange segments over the top and press down lightly. Refrigerate for at least 3 hours or until firm.

MANDARIN ORANGE PIE

Steps:

• Beat sweetened condensed milk, cream cheese, and lemon juice together in a bowl until smooth. Fold mandarin orange segments through the creamy mixture and spread into the prepared pie crust.
• Refrigerate until set in the middle, at least 2 hours.

MANDARIN ORANGE PIE

Steps:

• Mix graham wafer crumbs, sugar and melted butter together.
• Spread in the bottom and up the sides of a 9 inch pie plate.
• Refrigerate.
• Mix gelatine with cold water.
• Stir in boiling water.
• Add sugar and stir to dissolve.
• Stir in lemon juice.
• Refrigerate until it starts to thicken.
• Whip cream until thick.
• Fold half of the whipped cream into the gelatine mixture, until blended.
• Fold in the mandarin oranges.
• Spoon into the crumb crust.
• Top with the remaining whipped cream.
• Refrigerate 3- 4 hours.

MANDARIN ORANGE CHEESECAKE PIE

Steps:

• Preheat oven to 375 degrees F.
• Mix cream cheese, sugar, orange juice concentrate, eggs, and reserved mandarin juice on medium speed until fluffy.
• Pour into shortbread crust. Carefully arrange mandarin slices on top. Sprinkle with a little light brown sugar, which will caramelize with the mandarin while baking.
• Bake at 375 for 30-35 minutes, or until cheese portions you can see on top are slightly golden and cheesecake has set.
• Remove from oven. Allow to cool on counter, then refrigerate for 3 hours.
• Note: adopted recipe originally used 1/2 cup of orange juice concentrate and gave no indication of what to do with the mandarin oranges. (LOL, what use is THAT?).

SPARKLING MANDARIN ORANGE CREAM PIE

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Refrigerate 10 min. Stir in club soda.
• Remove 1/2 cup of the gelatin; place in small bowl. Add whipped topping; stir with wire whisk until well blended. Pour into crust. Refrigerate 15 min. or until set but not firm (gelatin should stick to finger when touched). Let remaining gelatin stand at room temperature 15 min.; stir gently 5 sec.
• Arrange 3/4 cup of the orange segments over gelatin layer in crust; press gently into gelatin. Gently spoon clear gelatin over pie. Refrigerate 3 hours or until firm. Top with remaining orange segments just before serving. Store leftover pie in refrigerator.

MANDARIN ORANGE PIE

Steps:

• 1. Mix together cream cheese, powdered sugar, whipped topping, sweetened condensed milk, and lemon juice until smooth and creamy. Stir in drained fruit. Fill crust and freeze. Remove from freezer approximately ten minutes or so before serving. Garnish as desired.

LOW FAT MANDARIN ORANGE PIE

Steps:

• Stir together condensed milk and lemon juice.
• Add drained oranges and 3/4 of the whipped topping.
• Mix together until creamy and pour into pie crust.
• Top with remaining cool whip.
• Refrigerate.

MANDARIN ORANGE CHIFFON PIE

Steps:

• CRUST:.
• Mix coconut and butter in a bowl. Press into bottom and sides of a 9" pie plate. Bake @ 300* for 20-25 minutes, until edges are golden. Let cool.
• FILLING:.
• Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
• Add orange juice concentrate, lemon juice and orange rind; cover & blend.
• Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
• Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.

QUICK & EASY LOW FAT MANDARIN ORANGE PIE

Steps:

• Mix all ingredients together with electric mixer, pour into the graham cracker crust and chill for about 4 hours.
• For faster chilling you can put it into the freezer for about 2 hours.

LOW-FAT MANDARIN ORANGE PIE

Steps:

• 1. Mix first 5 ingredients, reserving some of the mandarin oranges to decorate top of pie, if desired.
• 2. Spread mixture into (2) graham cracker crust & decorate with reserved mandarin oranges.

MANDARIN ORANGE CHEESECAKE PIE

Steps:

• 1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and orange juice concentrate. Beat until combined. Add eggs, one at a time, beating until just combined after each addition.2. Fold in mandarin oranges. Pour into crust. Bake at 375°F about 30 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.3. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

PINEAPPLE MANDARIN ORANGE ICEBOX PIE

Steps:

• 1. Mix sour cream & pudding mix together. Add pineapple(small can w/ juice)and oranges to this.
• 2. Spread in graham cracker crust. Top with toasted coconut.
• 3. Chill at least 30 minutes before serving.

MANDARIN ORANGE CREAM PIE RECIPE

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in soda. Set aside 1/2 cup at room temperature. Refrigerate remaining gelatin mixture for 20 minutes or until slightly thickened; pour into crust. Refrigerate for 30 minutes or until set.
• Whisk whipped topping into reserved gelatin mixture. Slowly pour into crust. Arrange orange segments over the top and press down lightly. Refrigerate for at least 3 hours or until firm.
• Yield: 6-8 servings.
• Originally published as Mandarin Orange Cream Pie in Quick Cooking
• July/August 2002, p37
• Nutritional Facts
• serving (1 slice) equals 180 calories, 6 g fat (2 g saturated fat), 0 cholesterol, 156 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.
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