Mandarin Cream Pie

Mandarin Cream Pie


1 person made this

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.


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

Preparation:20min  ›  Extra time:1hour  ›  Ready in:1hour20min 

  1. 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.
  2. Filling: Heat the juice from the tin of mandarins and melt the jelly into it, then leave to cool while you whisk the milk.
  3. Drizzle the cooled jelly mixture into the milk mixture gradually (I use an electric hand whisk).
  4. Keep whisking until it thickened, mix any broken bits of mandarins in.
  5. 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!).
  6. Arrange mandarin segments onto top and refrigerate for at least an hour.

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