- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
This is a recipe that was very popular in the 60s and 70s when evaporated milk was in everybody's cupboard. My husband loves it, and when I made it again for my children it has become one of my children's favourites. Looks nice enough to have at a birthday or dinner party.
34 people made this
- 170g (6 oz) digestive biscuits, crushed
- 85g (3 oz) butter, melted
- 1 (298g) tin mandarins in juice, drained and juice reserved
- 1 (410g) tin evaporated milk
- 1 orange jelly
MethodPrep:20min ›Extra time:1hr chilling › Ready in:1hr20min
- Mix crushed digestive biscuits and melted butter together and press into the bottom of a large flan dish (mine is about 10 inches). Put it into the fridge to cool fully.
- Heat the juice from the tin of mandarins and melt the jelly into it, then leave to cool while you whisk the milk.
- Drizzle the cooled jelly mixture into the milk mixture gradually (I use an electric hand whisk).
- Keep whisking till thickened, mix any broken bits of mandarins in and spoon as much mix on top of the biscuit base as you can (there will be some left over so you may need a helper to clean up the bowl!).
- Arrange mandarin segments onto top and refrigerate for at least an hour.
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- 1 (18.25 ounce) package yellow cake mix
- 8 ounces cream cheese
- 1 ½ cups confectioners' sugar
- 1 (20 ounce) can crushed pineapple with juice
- 2 (8 ounce) cans mandarin oranges, drained
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
Place one cake layer on a cake plate cut side up spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.
World’s Best Coconut Cream Pie Secret #1
I decided to make my own recipe with tons of real coconut flavor, without all the pitfalls,ਊnd that starts with coconut milk instead of dairy milk.
The coconut milk adds a subtle, true coconut flavor that helps you avoid the fake coconut taste that ruins too many pies. (Make sure it&aposs coconut milk and not cream of coconut.) The milk and coconut solids usually separate while in the can, so you&aposll need to whisk it together before adding it to the recipe. Some people might use all coconut milk, but I find that some dairy milk adds a balance of taste and flavor.
Preheat oven to 325°F. Combine crushed cookies (see Tip#1 below), melted butter and brown sugar transfer to 9” pie plate. Using your fingers, press crumbs evenly onto bottom and up side of pie plate. Bake for about 10 minutes or until firm let cool on rack.
Meanwhile, in saucepan, whisk together coconut milk, sugar, cornstarch and salt stir in cream of coconut. Bring to boil over medium heat, stirring constantly cook, stirring, for about 6 minutes or until thickened.
Add egg yolks to a large bowl and stir in half the coconut mixture pour mixture back into saucepan. Cook, stirring, for about 3 minutes or until thickened. Remove from heat. Stir in rum (if desired), vanilla and ½ teaspoon cinnamon pour into pie shell. Press plastic wrap onto filling refrigerate for at least 2 hours.
Before serving, whip cream until stiff peaks form spread over pie. Sprinkle with toasted shredded coconut (see Tip #2 below) and remaining cinnamon.More Cooking Tips
Mandarin Orange Pig Pickin' Cake
How y'all liking that vintage Tupperware Cake Taker plate up there? I know for photo styling I should have used my mama's fancy footed cake plate, but this is one of those refrigerated cakes so in the cake taker it went. This one, in that classic mustard color, dates back to the 70s of course, and has been used many, many times. I actually have two of them - one was mine from back then and the other my mama's, which she very well may have purchased at a Tupperware party at my house! I also have the rectangular one for sheet cakes. Anybody else still have one of these oldies hanging around?
But, we're here for the cake aren't we? I absolutely adore this cake and always have, and Mandarin Orange Cake is what we typically call this dessert in this part of The Deep South, and in many other parts of the country. In many other areas of The South however, especially in the southeast, and more particularly the Carolinas, this cake is most commonly known as Pig Pickin' Cake.
The name pig pickin' apparently dates back many years, and comes from the regular appearance of this dessert at good ole southern barbecues, particularly in the Carolinas, where the guest of honor is a whole roasted pig. The pig is usually cooked on an open pit, or in an enclosed grill and sometimes even an old barrel converted to a grill, where the succulent meat, once done, is then pulled, or "picked" off. Now that's your original pulled pork y'all. All the usual fare is served at a pig pickin' just as at any other southern barbecue or picnic. Goodies like baked beans, macaroni salad, potato salads, coleslaw, hush puppies and all the usual dishes, with this cake being one of the traditional desserts to finish off the feast.
Bell's Best, some of the first cookbooks I owned as a young bride in the 70s, and from where I first made this recipe, lists this cake by at least three names - Mandarin Orange Cake, Pea Pickin' Cake and Pig Pickin' Cake. Those, however, are not the only name this cake has picked up along the way. Some other names it is known by include, Pig Cake, Pig Pickin' Good Cake, Pig Lickin' Cake, Pig Eatin' Cake, Pineapple Cake, Orange Pineapple Layer Cake, Pineapple Orange Cake, Celestial Snow Cake, Summer Cake, Sunshine Cake, Okoboji Sunrise, Better Than Sex Cake, (or if you're Paula Deen, Not Better Than Sex Cake), and of course, Mandarin Orange Cake. There may even been more, who knows!
This cake dates at least back to then, but these days, seems that folks either love it, or they think it's downright bland and are totally un-impressed with its simplicity. A lot of folks who don't know this cake from back in the day, seem to expect this to be an orange cake by virtue of its name, but it's not and really was never intended to be. It's a cake that has mandarin oranges in the batter which mostly adds tenderness and moisture, and in its traditional form, doesn't have a distinct orange flavor.
You can certainly enhance it by draining the canned juices and substituting orange juice, or by adding in orange zest or extract, or even substituting more oranges for the standard pineapple in the frosting, but to be honest, this ain't orange chiffon cake y'all! Personally, I kinda like it best the old school way myself, and, I can tell you that almost every southerner I know loves this cake in its original form. As always, it comes with a multitude of variations, mostly in the sizes of the products or whether to drain them or not, although these days, folks are using all kinds of different flavored cake mixes, and other add-ins like cream cheese too.
Here's how to make our beloved Mandarin Orange Cake. As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Preheat the oven to 350 degrees F. I decided to make three layers and I like to use parchment when I'm making layer cakes, so I butter the bottom and sides of the pan, stick in the rounds and then butter the tops of them. You can also just butter and flour the pans of course. I also love these stainless cake pans .
Add the cake mix, oil and 3 eggs to the mixing bowl and mix on low until well blended.
Set aside three of the mandarin oranges for a garnish in the center. I never manage to remember this one! Actually, the whole sunshine cake theme came from some clever soul who decorated the entire edge of the top with oranges. If you want to do that, set aside about 20 or so pieces from a second drained can, and add the remaining oranges to the batter here, along with the other can and it's juices. Mix on medium for 2 minutes.
Divide the batter evenly between the cake pans and transfer to the oven. For these three layers it will take about 20 to 25 minutes.
Let the cake cool in the pan for 15 minutes.
Then you'll turn out the layers onto the rack and carefully peel off the parchment. This is actually Reynolds Wrap non-stick, pan lining paper that The Cajun picked it up for me at the grocery store once when they were out of the regular parchment paper.
Let the layers cool completely. See the little specks of orange in there?
When you are ready to frost the cake, first mix the instant pudding with the pineapple and its juice. Make sure that you are using instant pudding and not the cook and serve variety!
Let this mixture rest for about 5 minutes or so.
Then fold in the whipped topping.
Lay out strips of wax paper on the edge of your cake plate to protect it from getting frosting on it. I'm using the bottom of that trusty cake taker! It sure is handy when you need to refrigerate a layered cake, and there are several different brands available now. Then place the bottom layer on top of the strips and put about 3 large spoons of frosting on top.
Spread it out and repeat with the remaining two layers. Put the rest of the frosting on top and pull it down along the sides all around, then slowly pull the strips out and discard.
To go in the fridge y'all, not to eat! Yes, this is the hard part. While you can certainly eat this right away, it's not nearly as good. This cake really must be refrigerated for several hours, or really overnight. Even an extra day in the fridge only does this cake good y'all so go ahead and make it ahead by a day or two.
For more of my favorite cake recipes, visit my page on Pinterest!
Mandarin Orange Pig Pickin' Cake
- 1 box butter style yellow cake mix
- 1/3 cup vegetable or canola oil
- 3 large eggs
- 1 (11 or 15 ounce) can of mandarin oranges, undrained
- 1 (4-1/2 serving size) package of instant vanilla pudding
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (16 ounce) carton whipped topping (like Cool Whip)
- Sprig of fresh mint, for garnish, optional
- Preheat oven to 350 degrees F. Butter three 8 or 9 inch cake pans and flour or line with parchment paper set aside.
- Add the cake mix, oil and eggs to the bowl of a mixer and mix on low until blended.
- Reserve a couple of the oranges for garnish if desired. Add the remaining oranges with their juice, blend in on low then mix on medium speed for about 2 minutes.
- Divide evenly into the three prepared cake pans and bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the middle comes back clean.
- Let cool in the pan for 15 minutes, then turn out onto a cake rack to cool completely.
- Blend together the instant pudding and crushed pineapple set aside for 5 minutes. Gently fold in the whipped topping and spread in between the layers, frosting the sides and top of the cake.
- Garnish the top with a sprig of mint and the reserved orange segments, if desired.
- Cover and refrigerate overnight. Store any leftovers in the fridge.
While any butter style yellow cake mix will work, Duncan Hines butter recipe was the traditional cake mix used back in the 70s, and will give you the best result. Make sure you are using instant pudding and not the cook and serve variety. I actually use just a little bit less than the full 16-ounce Cool Whip. Add 1/2 teaspoon of orange extract to the batter for more orange flavor.
Although there are some brands still offering standard sized (18.25 ounce) cake mixes, the traditional Duncan Hines brands used for this cake have been reduced. To compensate, the "cake mix lady" Anne Byrn, who has multiple cookbooks with recipes based on the old box size, suggests whisking in 6 tablespoons of all-purpose flour with the cake mix, then proceed with recipes as before.
For Garnish: To garnish, use 2 cans of oranges, but set aside about 20 orange segments from one can to decorate the top of the cake. Use all of the remaining oranges and the juice from only one can in the batter. A light garnish on the top with toasted coconut and maraschino cherries is also very pretty.
Variations: Coconut is a great flavor addition to this cake. Add 3/4 cup of coconut to the cake batter, and 1/2 cup to the frosting. For a different variation, follow the layering directions on my Fresh Citrus Cake.
Coconut Cream Pie (Vegan + GF)
- 1 cup gluten-free rolled oats
- 1 cup raw almonds
- 1/4 tsp sea salt (optional)
- 2 Tbsp coconut sugar
- 5 Tbsp melted coconut oil
- 3 Tbsp cornstarch*
- 1/3 cup coconut sugar
- 1 pinch sea salt (optional)
- 1 2/3 cups light coconut milk (1 can coconut milk yields 1 2/3 cup // do not use carton)
- 1 tsp pure vanilla extract
- 1/2 cup shredded coconut (optional // toasted or untoasted // plus more for topping)
- 2 14-ounce cans coconut cream (or two cans full-fat coconut milk // refrigerated overnight)
- 1/2 tsp vanilla extract
- 3-7 Tbsp organic powdered sugar (organic often indicates vegan friendliness // check package for more information)
Nutrition (1 of 10 servings)
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1/2 15-ounce package refrigerated unbaked pie crust (1 crust)
2/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 12-ounce can evaporated fat-free milk
1/2 cup canned unsweetened light coconut milk
1 tablespoon butter
1/2 cup flaked coconut
1 1/2 teaspoons vanilla
1/2 teaspoon coconut extract
1/2 teaspoon cornstarch
1/4 teaspoon cream of tartar
1 tablespoon unsweetened coconut chips
- 4 cups heavy cream, divided
- 1 1/2 cups whole milk
- 1 1/2 cups plus 2 teaspoons sugar, divided
- 1 vanilla bean, split in half lengthwise, seeds scraped
- 3 large egg yolks
- 2 large eggs
- 1/2 cup cornstarch
- Perfect Graham Cracker Crust
- 3 pounds firm but ripe bananas (6 to 7), peeled and cut crosswise into 1/4-inch-thick slices on the bias
- 1/2 teaspoon vanilla extract
Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.
Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl whisk until pale yellow in color. Set aside.
Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly if it does, remove from heat and beat with an electric mixer until thick and smooth.) Strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against surface to prevent a skin from forming. Chill in refrigerator about 4 hours.
To assemble, spread 1/2 cup custard over bottom of prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third of them) in a tight, tiled pattern over custard, pressing down with hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down layer evenly. For third layer, spread 3/4 cup custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill at least 4 hours or overnight.
Whip remaining 2 cups heavy cream in a medium bowl until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form.
Remove pie from refrigerator. Fill a pastry bag with whipped cream and pipe onto pie. (Alternately, spread whipped cream evenly over pie.) With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Serve.
Sour Cream Pie Crust
Yield Makes 2 single or one double 9-inch crust
- Calories 271
- Fat 19.3 g (29.7%)
- Saturated 11.9 g (59.6%)
- Carbs 21.5 g (7.2%)
- Fiber 0.7 g (2.8%)
- Sugars 1.7 g
- Protein 3.2 g (6.5%)
- Sodium 108.4 mg (4.5%)
unbleached all-purpose flour
(2 sticks) butter, cut into 1/2-inch cubes
(8-ounce) container sour cream
In a medium mixing bowl, whisk the flour, sugar and salt to combine. Add the butter to the flour mixture and toss to coat. Put the bowl in the freezer for 10 minutes.
Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces. Using your hands or a bench scraper gather the mixture together then roll over it again with the pin. Repeat one more time, then scrape the mixture back into the bowl and place in the freezer for 5 minutes.
Turn the mixture back onto the counter and roll and scrape it together three more times. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Shape the dough into a ball. If the dough isn't moist enough to hold its shape, add 1 to 2 tablespoons cold milk.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes, then divide the dough in half and roll out to fit your pie plate.
When crust is shaped, proceed by pre-baking, or filling, according to your recipe.
- All-purpose flour, for dusting
- 1 recipe Pat Brisee, use 1 disc and reserve remaining disc for another use
- 1/4 cup cornstarch
- 1/4 teaspoon coarse salt
- 4 large egg yolks
- 2 cups whole milk
- 2 tablespoons cold unsalted butter
- 3 ripe bananas, halved lengthwise, then thinly sliced crosswise
- 1 1/2 cups heavy cream
- 2 teaspoons confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 block (about 5 ounces) bittersweet chocolate
Make the crust: Preheat oven to 425 degrees. On a lightly floured work surface, roll out dough into a 14-inch round (1/4 inch thick). Fit dough into a 9-inch pie plate. Trim dough to extend above edges by 1 inch, fold under, and crimp. Prick bottom with a fork, and freeze until firm, about 15 minutes. Cut a large round of parchment paper (about 11 inches), and place in pie shell, allowing excess to extend above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
Bake crust 15 minutes. Reduce oven temperature to 375 degrees. Remove pie weights and parchment, and bake until golden brown, about 20 minutes more. Let cool on a wire rack.
Make the filling: Combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes.
Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.
Make the topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks.
Using a vegetable peeler, shave chocolate at a 45-degree angle, and scatter over pie. (You will only need about 1 ounce of chocolate for the shavings, but it will be easier to shave if you start with a larger piece than you need.) Serve.