When it comes to cool and delicious summer desserts, few things beat a creamy and refreshing Mandarin Orange Pie. This no-bake wonder combines a crunchy vanilla cookie crust with a creamy filling full of the tropical goodness of mandarin oranges and pineapple.
It is the perfect pie for satisfying your sweet tooth on hot days when you’d rather not turn on the oven! It has just a few ingredients and you don’t need any baking expertise to make this tasty treat.
This dessert is also playfully known as Pig Pickin’ Pie. Why the unusual name? It’s probably because the pie flavor resembles the frosting of a classic Southern Pig Pickin’ cake.
Whatever you call it, it will surely be a hit at any summer gathering, from a potluck to your next cookout. I’ll guide you through each step of making this easy pie in this post. And once you try it, you’ll see why it’s a family favorite.
If you want more summer no-bake desserts, try my ice cream pie, lemonade pie, or peanut butter pie.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Vanilla sandwich cookies
- Unsalted butter
- Crushed pineapple
- Mandarin oranges
- Instant vanilla pudding mix
- Milk
- Whipped topping
🥣How to Make Mandarin Orange Pie
- Start by crushing your vanilla sandwich cookies in a food processor until they’re fine crumbs. If you don’t have a food processor, put them in a zippered bag and roll them with a rolling pin to crush them.
- Melt the butter in a bowl, then combine it with the cookie crumbs until well-mixed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Use an electric mixer to combine the drained crushed pineapple and mandarin oranges.
- Mix the vanilla pudding and milk in a separate small bowl until smooth and thick. Add the pudding mixture to the fruit and mix well.
- Gently fold in the whipped topping until well combined. Spoon the filling into your prepared crust, spreading it out evenly.
- Refrigerate the pie for at least 4 hours to let it set.
- Before serving, garnish the pie with more mandarin oranges and a cherry on top for that classic look.
🍴Serving Ideas
The most straightforward way to enjoy this pie is to cut it into generous slices and serve it as is. The creamy, fruity filling paired with the crunchy vanilla crust is a match made in heaven, especially on a hot summer day.
For an extra indulgence, add a dollop of whipped cream to each slice. You can also garnish each slice with mandarin orange segments and a cherry.
For a truly decadent treat, serve a slice of Mandarin Orange Pie with a scoop of vanilla or coconut ice cream—the cold, creamy ice cream pairs perfectly with the fruity filling.
If you’re hosting a party, consider making mini versions of this pie in a muffin tin. Press the cookie crust into each muffin cup and fill it with the fruit mixture. They’re adorable and easy to serve, and everyone loves having their own individual pie.
💭How to Store
Any leftover pie should be placed in an airtight container and stored in the refrigerator. It will stay fresh for up to three days. When you’re ready to eat, just slice and serve.
If you want to keep it longer, you can freeze the pie. Wrap it tightly in plastic wrap and aluminum foil. It will keep well for up to 3 months. Thaw it overnight in the refrigerator when you’re ready to enjoy it.
⭐Tips
Be sure to check out the step by step instructions
- While I love the classic vanilla flavor of Golden Oreos, 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. Stirring too vigorously can deflate the whipped topping, making the filling dense.
- Letting the pie chill for at least 4 hours is essential so it sets and holds its shape. If you’re in a hurry, you might be tempted to cut it short, but patience pays off.
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Mandarin Orange Pie Recipe
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
- Crush your cookies in a food processor until fine.22 vanilla sandwich cookies
- In a bowl, melt the butter and add the cookie crumbs.5 tablespoons unsalted butter
- Combine the cookie crumbs and butter until well-mixed.
- Press the cookie crumb mixture into the bottom and sides of a 9-inch pie pan.
- Using an electric mixer, combine the drained crushed pineapple and mandarin oranges in a large mixing bowl.1 can crushed pineapple, 1 can mandarin oranges
- Using the electric mixer, mix the vanilla pudding and milk in a small bowl until smooth. This mixture will be thick.1 box instant vanilla pudding, 1 cup milk
- Add the pudding to the fruit.
- Fold in the whipped topping.8 ounces whipped topping
- Spoon all of the filling into your crust.
- Refrigerate for at least 4 hours.
- 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.
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Nutrition Information
Nutrition facts are estimates.
