Tang Pie

Slice of orange cream pie with mandarin orange bits and a fluffy white topping, served on a white plate with a silver fork and orange peel curls for garnish.

This retro Tang Pie recipe is a creamy, no-bake dessert with that bright orange flavor we all secretly love. Made with cream cheese, Cool Whip, and Tang drink mix, it’s sweet, tangy, and delightfully retro — perfect for holiday tables, potlucks, or any night you need a little extra sunshine in the season.

Course Dessert- Pie

Cuisine American - Vintage

Prep Time 5

Chilling time 8

Total Time 8 5

Servings

Calories 482kcal

Author Marye Audet-White

Ingredients

½ cup orange Tang drink mix
14 ounces sweetened condensed milk I stick with Eagle Brand
8 ounces cream cheese softened (Philadelphia for me)
9- inch prepared graham cracker crust
8 ounces Cool Whip thawed, divided use
1 cup mandarin orange segments well-drained - reserve some for garnish

Instructions

In a big mixing bowl, beat together the Tang, condensed milk, and cream cheese until it’s smooth enough to make the Jetsons jealous.
Fold in 2 cups of the Cool Whip and the mandarin orange pieces—gentle now, this isn’t a wrestling match.
Scoop the mixture into the graham cracker crust and smooth the top like you mean it.
Chill at least 8 hours, until set.
Top with the rest of the Cool Whip and garnish with a few bright orange mandarins—because nothing says “Atomic Age dessert” like canned fruit and neon powder in the same pie.

Notes

Storage:

Keep the pie in the fridge, covered with plastic wrap or a pie dome, and it’ll be fine for up to 5 days.

You can freeze it instead—wrapped tight in foil or a freezer-safe container—for up to a month.

Tips:

Use full fat cream cheese and regular Cool Whip. Low fat substitutes don’t work well.
Soften that cream cheese - it will blend better. Also remember - never whip cream cheese unless you want a super fluffy filling.

Nutrition