Monday 25 June 2012

Reader Recipe: Tang Pie

I’ve previously mentioned how cakers don’t think things through before naming our dishes. Take the unfortunately-named but undeniably delicious Dump Cake. Cakers just aren’t smart about these things. We lack style. Sophistication. Panache.

In short, we lack adjectives.

When fellow caker Bob sent me a recipe for Tang Pie, I thought, “Meh. Probably tastes like baby aspirin.” But I gave it a whirl. Let me go on record by saying that this is one of the most delicious recipes ever featured on Caker Cooking. It’s creamy, orange, smooth and light. Who’s lacking adjectives now?

But do yourself a favour and call it Orange Creamsicle Pie. It’ll go over much better with company – and it really does taste like a creamsicle, especially when served frozen. Your non-caker guests will be none the wiser and you’ll come across looking like one of those Grey Poupon types. When in the company of cakers, however, simply scream, “I DONE MADE TANG PAH!” and you'll be met with a round of squeals.

Thanks, Bob! Between this and your Tater Tot Casserole, I'm proud of how far you've come in embracing your caker self.  I hereby christen you Bob, Duke of Cakers. Wear that title with honour, but remember it also carries a huge responsibility. Serve your fellow cakers well, preferably with a big slice of this pie.

1 9-inch graham cracker crust, baked
1 14-ounce can sweetened condensed milk
1 8-ounce carton sour cream (see note)
¼ cup plus 2 tablespoons Tang powder
1 8-ounce tub Cool Whip

Mix the milk, sour cream, and Tang together.  Fold in half of the Cool Whip.  Spoon into the pie shell.  Top with the rest of the Cool Whip.  Chill.

Note: 8 ounces = a small size container

UPDATE: My sister made this and while she said it was delicious, she was a little confused about the measurements. I think Cool Whip only comes in one size here in Canada, so just use that. If you find that the pie gets too full of the orange filling (and what a good problem to have!), just slice it and serve with a dollop of Cool Whip on the side.

Source: Bob, Duke of Cakers, via Fashionable Foods: Seven Decades of Food Fads by Sylvia Lovegren


  1. So glad you liked it! Nobody was more surprised than I the first time I made it. I mean, a pie? With Tang?
    And then upon first taste, I believe I screamed "OMG I LURRRRVE TANG PAH!"
    I think freezing it is pure genius.
    Thank your for bestowing my title. I will wear it proudly. While making Six-Can Casserole.

    1. Bob, I feel like this pie will be an uphill battle for us. How, oh how, do we convey the absolute heaven that is this pie? How do we get people to put aside their Tangophobia and just make the damn thing?

    2. What we do is just serve it without comment. Then when people are oohing and aahing we say "Oh, by the way, it's made with Cool Whip! And TANG!!!" Followed quickly by an evil chuckle.
      Perhaps we can make the sharing of the recipe contingent on taking some sort of Caker Oath? Just off the top of my head here--upholding the creation of casseroles with canned cream soup. Not pre-judging a recipe merely because it contains a Whip product (Cool/Dream/Miracle), being open to foods containing Jell-O and/or Twinkies. If we put our heads together, I'm sure we could come up with something thoughtful and elegant. Ooh, maybe we could even print out the oath on imitation parchment paper, suitable for framing.

  2. I am already trying to figure out how to "Weight Watcher" this sucker up.

    1. Mimi, you could use low-fat Cool Whip and sour cream for starters. I did and it tasted pretty decadent to me. As far as the orange powder, maybe a sugar-free substitute? The crust, of course, could mirror the Rice Krispies crust of your lovely Peanut Butter Cup Pie. But the sweetened condensed milk... That's going to be the tough one to replace. Anyone have any suggestions?

    2. They do make fat free condensed milk.

  3. Yeah, I know this post is 4 years old, and this blog is dead, but I'm commenting anyways. I make this, but with a can of frozen juice concentrate instead of the sour cream and tang. I was never given a name for it, so I call it stoner pie since the guy who gave me the recipe was a heavy smoker.

    1. I hope some of the smoke managed to find its way into the pie. I think Smoked Tang Pie has a nice ring to it.

    2. I'm making this for thanksgiving at my cuzzy's house! Because it was such a huge hit last time I brought it.

      Miss this blog so much.

    3. Glad you hear you're keeping the Tang Pie alive and well and part of your Thanksgiving celebrations, Cheryl! Thanks for missing the blog. I do, too. My digestive system? Not so much.

    4. Thank you! Was searching for this recipe. Used to make it a lot probably 30 years ago! Everybody loved it.

    5. I'm glad you found the recipe. It's a definite keeper.