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:

Peaches and Cream Pie

Cherry Jello Pie

Orange Meringue Pie

Impossible Lemon Pie

Caramel Banana Pie (a.k.a Easy Banoffee Pie)

Fresh Strawberry Pie

 

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