Mandarin Cream Pie
1
Mandarin Cream Pie
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.
Ingredients
Serves: 8
- Base
- 170g digestive biscuits, crushed
- 85g butter, melted
- Filling
- 1 (298g) tin mandarins in juice, drained and juice reserved
- 1 orange jelly
- 1 (410g) tin evaporated milk
Directions
Preparation:20min ›
Extra time:1hour ›
Ready in:1hour20min
- Base: Mix crushed digestive biscuits and melted butter together and press into the bottom of a large flan dish (mine is about 25cm). Put it into the fridge to cool fully.
- Filling: 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 until it thickened, mix any broken bits of mandarins in.
- To Serve: Spoon as much filling 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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