Tang-y Orange Creamsicle Pie

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A celebration is in order! NASA successfully landed it’s largest Mars rover, Curiosity, on the red planet this week. So technically, we have become the aliens, right?! In honor of this milestone achievement, I have a pie that would satisfy any astronaut. That’s right, we’re bringing back Tang, people!

This is the second recipe from our exchange at my family reunion last month in Gaylord, Michigan. (Shameless plug: it’s such a cute town! If you’re ever driving through northern Michigan, take the time to stop and wander the streets of this Alpine village)

If you love orange creamsicle push-pops, this pie is gonna blow your pants off! It’s perfect for a hot summer day because, if you buy a pre-made crust, there is no baking involved. And the finished pie is frozen, so it will take the edge off these sizzling 90 degree summer days most of the country has been sweating out.

So, chill out this summer and eat like an astronaut! And as you enjoy these warm summer nights, take a moment to look up at the sky and marvel at the wonders of space and the achievement of mankind.

Gaylord: Otsego Lake

SUE’S TANGY ORANGE CREAMSICLE PIE:

CRUST:
You can use a pre-made graham cracker crust shell
– or –
1 1/4 cup flour
1 3 1/4 oz pkg dry cocunut cream pudding mix (or banana cream)
1/4 tsp salt
1/2 cup shortening
1 egg
2 Tbsp butter (softened)

*Mix all above together and press into an ungreased 10 in pie pan.
*Bake at 350 for 15-18 minutes.

FILLING:
1/2 cup tang (or orange jello)
1 can eagle brand milk
3/4 pint sour cream
whipped cream or cool whip for topping
1 can mandarin orange slices (if desired)

*Mix tang, milk and sour cream together and pour into cooled pie shell.
*Top with whipped cream or cool whip & mandarin orange slices.
*Freeze overnight.
*Thaw (if desired) at room temp for 20-30 minutes before serving.

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