Better Tang Pie Recipes

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.

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.

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.

Steps:

• MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
• Gradually add the tangerine juice and water, whisking until smooth.
• Cook over medium heat, stirring constantly until the mixture comes to a boil.
• Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
• In a medium-size bowl, lightly beat the eggs with a whisk.
• Gradually whisk in the remaining 1/4 cup sugar.
• Stir a small amount of the filling into the egg mixture to temper them.
• Then add the yolk mixture to the saucepan, blending the mixtures together.
• Be sure to reach into the crease of the pan.
• Slowly cook the filling until it is thick, about 1 minute longer.
• Whisk briefly to smooth the filling, but DO NOT OVERMIX.
• Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
• Pour the filling into the baked pie shell.
• MAKE THE MERINGUE: Preheat the oven to 350 degrees.
• Position the oven rack to the lower third of the oven.
• In a small bowl, combine the sugars.
• Set aside.
• In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
• Add the cream of tartar and increase the mixer speed to medium-high.
• Beat until the egg whites form firm peaks, but are not dry.
• Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
• Beat the whites until thick and glossy, about 30 seconds longer.
• With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
• With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
• Swirl the meringue with the back of the tablespoon to form peaks.
• To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
• Bake the pie for 15 minutes or until lightly browned.
• Cool the pie away from drafts.
• Do not cut the pie until it is almost cool.

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.

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.