Mandarin Orange Pie
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 would have given this recipe 5 stars if it wasn’t for the consistency. It tasted great, but frozen, even sitting out for 15 mins was still too frozen. (Especially the oranges)
Tried putting it in the fridge and it got mushy and runny.
I have made this for every special occasion since I found this recipe a few years ago. We have had to change the name. I made it for my wedding reception a couple years ago and my husband dropped one on the floor. He and my brother were standing over it discussing how parts of it weren’t technically touching the ground. I walked in as they were stuffing a big chunk into their mouths.
We now call it floor pie, cause it’s so good you can eat it off the floor! lol
I love that story LOL. And am so glad you love the pie!
I will NEVER forget your story as long as I live. It convinced me, I am making it tomorrow. Thank you for sharing, it made my week.
what if u don’t hv lemon juice?
You can:
A. use lime juice
B. Squeeze a lemon until it gives you it’s juice (sometimes you have to scare them a bit)
C. Go buy lemon juice (this is my personal preference if A is not an option).
D. Make the pie without lemon juice (it will be minus an ingredient so there will be a flavor difference)
E. Not make the pie – but then your taste buds will be sad because they have already got their hopes up at this point.
My Mama was the best pie-maker ever. In fact, at her funeral which a shirt-tail cousin of ours preached, he said “If Aunt Lois knew how many people were going show up, she wouldn’t have died. She’d be in her kitchen, making pies for all of us.” In fact, she had her heart attack in the kitchen, making a pie.
She would have loved this pie, since she would have it ready-made for company.
I made the recipe, it was lush and I’m keeping the second one in the freezer as she would have done. Thank you.
Hi Christy, hope Your having a good Memorial day. I hope you see this. A couple things. Your wrote “When you wake up to find you’ve been given an entire day, the world and all its possibilities, complete with sunshine, love, and hope –
The best first response would be “Thank you.” ~Me You should add and I know there are those that wont like it but you should (anyway) write “Thank You God” ~ Me 😉 And I loved what you added at the end of your blog here about memorial day & those that made it possible. I too am a vet and I Thank God every chance I get for our military and country. Even though we may be hurting. And lastly I will (maybe not this weekend) but i will make this recipe. my wife and I love mandarin oranges and pineapple. So I know we will love the pie. God Bless You & Yours Christy. 🙂
May God Bless you and yours as well John!! I hope you have a wonderful day and thank you so very much for your service!!! Enjoy a piece of pie for me as well 🙂
Oh YUMMMM!
Christy-
I just made this pie with key lime juice & a shortbread crust (because that’s what I had in the pantry) and it’s wonderful! A keeper for sure! =)
I am so glad you liked it Rachel!!