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Mandarin Orange Pie Recipe

Beat the summer heat with this cool, refreshing Mandarin Orange Pie! This no-bake wonder features juicy mandarin oranges and fluffy whipped cream, all in a light and easy recipe.

Prep Time
15 mins
Chill Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8
Calories: 425 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 22 vanilla sandwich cookies like Golden Oreos
  • 5 tablespoons unsalted butter
  • 1 can crushed pineapple 20 ounces drained
  • 1 can mandarin oranges 15 ounces drained
  • 1 box instant vanilla pudding 3.4 ounces
  • 1 cup milk
  • 8 ounces whipped topping like Cool Whip

Instructions

    Cup of Yum
  1. Crush your cookies in a food processor until fine.
  2. In a bowl, melt the butter and add the cookie crumbs.
  3. Combine the cookie crumbs and butter until well-mixed.
  4. Press the cookie crumb mixture into the bottom and sides of a 9-inch pie pan.
  5. Using an electric mixer, combine the drained crushed pineapple and mandarin oranges in a large mixing bowl.
  6. Using the electric mixer, mix the vanilla pudding and milk in a small bowl until smooth. This mixture will be thick.
  7. Add the pudding to the fruit.
  8. Fold in the whipped topping.
  9. Spoon all of the filling into your crust.
  10. Refrigerate for at least 4 hours.
  11. Garnish with more oranges and a cherry.

Notes

  • You can experiment with other cookies for the crust. Graham crackers, shortbread, or even gingersnaps can work well.
  • The key to a firm, sliceable pie is ensuring your crushed pineapple and mandarin oranges are well-drained. Excess moisture can make the filling too liquidy. Let the fruit sit in a strainer for a few minutes, and then press down gently with a paper towel to remove any remaining juice.
  • When incorporating the whipped topping, fold it in gently using a spatula. This keeps the filling light and airy. 
  • Letting the pie chill for at least 4 hours is essential so it sets and holds its shape. 
  • You can experiment with other cookies for the crust. Graham crackers, shortbread, or even gingersnaps can work well.
  • The key to a firm, sliceable pie is ensuring your crushed pineapple and mandarin oranges are well-drained. Excess moisture can make the filling too liquidy. Let the fruit sit in a strainer for a few minutes, and then press down gently with a paper towel to remove any remaining juice.
  • When incorporating the whipped topping, fold it in gently using a spatula. This keeps the filling light and airy. 
  • Letting the pie chill for at least 4 hours is essential so it sets and holds its shape. 

Nutrition Information

Calories 425kcal (21%) Carbohydrates 62g (21%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 23mg (8%) Sodium 239mg (10%) Potassium 294mg (8%) Fiber 3g (12%) Sugar 47g (94%) Vitamin A 690IU (14%) Vitamin C 22mg (24%) Calcium 101mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 425

% Daily Value*

Calories 425kcal 21%
Carbohydrates 62g 21%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 0.3g 15%
Cholesterol 23mg 8%
Sodium 239mg 10%
Potassium 294mg 6%
Fiber 3g 12%
Sugar 47g 94%
Vitamin A 690IU 14%
Vitamin C 22mg 24%
Calcium 101mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.