Mandarin Orange Pie II
A very good pie that uses canned mandarin orange segments, and when I go back home (Thailand), I will be using fresh mandarin oranges for this.
Ingredients
- 1 package cream cheese, room temperature, (250 g / 8 oz)
- 1 can condensed milk, (396 g / 14 oz)
- 1/2 cup orange marmalade
- 1/2 cup sour cream
- food coloring, 2 drops yellow, 1 drop red, optional
- 1 tub Cool Whip, thawed, (8 oz)
- 1 chocolate crumb pie crust, store bought or homemade, Shortcut
- 1 can Mandarin oranges, drained
- melted chocolate/almond bark, for drizzle, as desired
Instructions
- To a mixing bowl, add the cream cheese and beat with an electric mixer until light and well beaten.
- Add the condensed milk, orange marmalade, and sour cream. Beat again until well mixed. At this point the filling is ready if you are not using the food coloring.
- To use the food coloring, simply add 2 drops of yellow and 1 drop of red coloring. Mix with the mixer for another 30 seconds or so or until the coloring is fully mixed in. Feel free to add more coloring as desired.
- Fold in the Cool Whip.
- Spoon half of the filling into the crust and spread out evenly.
- Set aside 6 or 8 orange segments (depends on how many slices you want to get from the pie), place the rest of the orange segments on the filling.
- Spoon the rest of the filling over the oranges.
- Place 6 to 8 segments equally spaced onto the top.
- Drizzle with melted chocolate as desired.
- Place in the fridge for at least 4 hours to chill before serving.
- Slice, serve, and enjoy.
Notes
Overall, low cost per serving.
Shortcut: Cookie Crusts.
Adapted from an internet recipe.