Mandarin Orange Pie
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Made with a sweet and creamy combination of whipped topping, sweetened condensed milk, mandarin oranges, and crushed pineapple pieces in a graham cracker crust, this mandarin orange pie recipe screams summer and couldn’t be easier to make.
Those of you familiar with the second recipe I ever posted on Southern Plate know how much I love my Mama’s mandarin orange cake. It’s so light and refreshing and the little bits of mandarin oranges taste just like sunshine. This pie combines all the flavors in the mandarin orange icing into the wonders of a pie.
The cool thing about it (well, other than the fact that it really is “cool”) is that the recipe makes two and you store them in the freezer. So you can have one for dessert and save the other one for unexpected company or little treats as you need them. Summer is prime time for drop-ins and I don’t know anyone in my neck of the woods who isn’t looking for something cool, light, and refreshing in the middle of a sunny day.
Another cool thing about my mandarin orange pie recipe is that it couldn’t be easier to make. You only need five ingredients: lemon juice, whipped topping, sweetened condensed milk, crushed pineapple, and mandarin oranges. You simply mix the ingredients together and then pour the pie filling into the two graham cracker crusts. That’s it! After they freeze you’re ready to serve them to family and friends.
This no-bake mandarin orange pie is light, creamy, fruity, and refreshing all at once. After one bite I bet you’ll understand why it’s a favorite, so let’s get mixing!
Recipe Ingredients
- Mandarin oranges
- Crushed pineapple (or pineapple chunks)
- Sweetened condensed milk
- Lemon juice
- Whipped topping
- Graham cracker crusts
How to Make Mandarin Orange Pie
Place your sweetened condensed milk, whipped topping, and lemon juice in a medium bowl.
If you don’t get a good taste of that sweetened condensed milk then I’m gonna disown ya here and now.
I love that stuff. Any recipe that has it in there is bound to be good.
Mix that up until nice and creamy.
Don’t blink, we’re almost done.
Drain your mandarin oranges and pineapple and toss them in.
Don’t worry about a little bit of liquid left in there. I know crushed pineapple tends to want to hang onto the juice a bit so no sense in arguing with it. It’ll be fine.
Now stir that up really well with a spoon, it won’t take much.
And spoon the filling into two graham shells.
Place lids on and freeze.
Before serving, set them out on the counter for about 10 minutes but even that is optional.
If you don’t feel like waiting, just dive on in like I just did.
Oh yum! LOVE this stuff!
Storage
Store leftover pie in the freezer for up to 3 months. Simply let it thaw at room temperature for a few minutes before serving.
Recipe Notes
You can definitely make a homemade graham cracker pie crust if you like, but I just used store-bought pie crusts. Another option is to use a simple shortbread crust, whether it’s store-bought or homemade.
You may also like these other fruit pie recipes:
Caramel Banana Pie (a.k.a Easy Banoffee Pie)
Ingredients
- 2 pie crust graham cracker
- 1/2 cup lemon juice
- 8 oz Cool Whip
- 20 oz crushed pineapple , drained
- 15 oz mandarin oranges , drained
- 14 oz sweetened condensed milk
Instructions
- In a medium bowl, mix together the whipped topping, sweetened condensed milk, and lemon juice until smooth and creamy.1/2 cup lemon juice, 8 oz Cool Whip, 14 oz sweetened condensed milk
- Stir in the drained fruit.20 oz crushed pineapple, 15 oz mandarin oranges
- Fill crusts and freeze.2 pie crust
- Remove from the freezer approximately 10 minutes or so before serving.
Nutrition
Happiness cannot be traveled to, owned, earned, worn, or consumed.
Happiness is the spiritual experience of living every minute with love, grace, and gratitude.
– Denis Waitley. Submitted by Jenny
I look at the positive most days because when you have been told at one point in your life that you may have a certain form of cancer, you always think of how lucky you are to have your life and enjoy your children as many days as you can. I never was diagnosed with Thyroid cancer but they had to remove it when it became full of nodules. They told me it was a certain percentage possible when I was pregnant with my youngest son, so they could not operate until after he was born. Luckily I was cancer free and just have to take my synthroid medicine daily, but I still am so blessed that I was never in any danger and each day is truly a blessing.
This looks SO refreshing – I can’t wait to try it. No better time than the present, since it’s going to be in the 90’s today! Thanks for the uplifting words. Sometimes I need to be reminded to focus on the positive. 😉 Have a great day!
Good Morning Christy =) I was thinking the same thing myself about the sweetened condensed milk before I read what you said about it, it must be good with that yummy stuff in it and I always sneak a taste on it’s own! Thank you for sharing all your recipes and your sunny outlook on life. Can’t wait to try this pie and I will count it as one of my blessings today to share it with my little family =)
What to do with the pineapple juice from this recipe;
APPLE SALAD
Cook in microwave until thick
Pineapple juice from drained can of pineapple
1 egg
3 Tablespoons cornstarch
1 Tablespoon Butter
Cool. Then pour over 3 pealed & chopped apples into bit size . can of chunk pineapple.drained & a cup of small marshmallows.
Good one. Isn’t this kinda like Christy’s Fruit Salad dressing. YUMMY! A covering for fruit is always good. Reddi Whip or homemade whipped cream is my all time favorite yeh but sometimes when I’m in the mood for different this is very good. Thanks for sharing with us. We all like our memory refreshed as ahem some of us need to be reminded there is other yummy stuff out there! Have a great day! Thanks again…
I make something like this but I use cream cheese, cool whip and orange jello (dry) and fold in the fruit, pour into a graham crust and top with cool whip. It reminds me of Dreamcicles!
I was in a gloomy-it’s-Monday-morning mood this morning, and was anxious about the week ahead. Thank you for reminding me how much difference perspective makes! Your post brightened my morning.
This sounds so good-will be making these tonight after work-Christy how long do they need to be in the freezer before you can eat them?
This pie doesn’t “have” to be frozen but it sets up better that way. I you want to make it after work, just stick it in there for fifteen or twenty minutes and it’ll be a little softer but just as good! Some people only refrigerate it anyway. Hope you love it as much as we do!
Gratefully,
Christy