So maybe this isn’t exactly the pie that fits into the current season, but I assure you it can fit into your stomach without a problem. It fit into mine, that’s for sure!
This is such an easy pie. It comes together quickly. It does take a little bit of cooling and chilling, but you don’t have to slave all day in the kitchen for this treat. What’s even better is it’s just as good with a store-bought graham cracker crust, making it all that much easier to put together.
I have a deep admiration for things that can be quickly put together without painful effort. As much as I love a rainy day off to bake, I also don’t exactly have all the time or energy to do so. I sure don’t want to compromise my sweet tooth either, so this works great for being able to have it all!
Mandarin Pie
Ingredients
Crust
- 10 oz Coconut Bar Cookies crushed
- 4 tbsp Butter melted
- 1/2 c Powdered Sugar
Filling
- 15 oz Canned Mandarin Oranges in juice, undrained
- 4 lg Eggs
- 3/4 c Greek Yogurt plain
- 3/4 c Heavy Cream
- 1/4 c Sugar
- 3/4 c All Purpose Flour
Instructions
- In a small bowl combine the crushed cookies, melted butter and powdered sugar until well combined. Then press into the bottom of a 10" or 12" pie plate.
- Ina large bowl, combine the mandarin oranges, eggs, yogurt, heavy cream and sugar. Beat until smooth.
- Add in the flour and mix again until smooth. Pour into the crust.
- Cool on the stovetop completely, then chill in the refrigerator, uncovered, for at least 4 hours before cutting
- Serve with whipped cream, if desired. For a quick homemade whipped cream recipe, click here.
- Enjoy!
Notes
- Coconut cookie crust– This can easily be replaced with a regular graham cracker crust.
For a video demonstration on how to prepare this recipe, please check out my video on YouTube.
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