Monday, 25 June 2012
Reader Recipe: Tang Pie
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.