Mandarin cream pie

    1 hour 20 min

    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.


    41 people made this

    Serves: 8 

    • 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

    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. 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.
    2. 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 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!).
    5. Arrange mandarin segments onto top and refrigerate for at least an hour.

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