So.... how many times has someone said to you, "I hear you make really good Tang Pie?" None? Well, today I heard that statement for the second time from a complete stranger in the last three weeks. Fortunately, I do make a mean Tang Pie, so it wasn't a totally creepy, odd thing to say. Also I have made Tang Pie since I've moved to Arkadelphia (for a little dinner party at a friend's house), so it certainly made sense. The "complete strangers" have been parents of my patients, and they have made this statement as small talk during their children's check-ups. Still, typically Tang Pie isn't the Rabbit I pull from my Witty Repartee Hat. Welcome to small town America.
Tang Pie is very easy to make. Thanks to my friend Cindy Barker for the recipe.
For the crust:
Soften one stick of butter in the microwave. Add one cup of flour, 3 TBSP of sugar, a dash of salt and mix together. Then add 1/2 cup of chopped pecans. Press the mixture into an ungreased pie plate. Bake at 350 for 10-15 minutes (until golden brown). Cool completely.
Notice the use of my Pi Plate. (Thanks, Misty Leigh and Marty.)
Now mix together 3/4 cup of Tang (yes, what Astronauts drink) and 1-14 oz can of sweetened condensed milk (yes, what I drink) until well blended. Then add 1/2 cup of sour cream (this helps to cut the sweetness). Then fold in one 9 oz container of Cool Whip. Pour the Tang mixture into the cooled pie shell. Then use most of another 9 oz container of Cool Whip to cover the Tang mixture. Sprinkle with some chopped Pecans and refrigerate for at least 4 hours.
Now, enjoy a delicious slice of Tang Pie.
Don't lick the plate in public because you know whoever sees you is going to tell their friends, and pretty soon, at work, you'll hear from total strangers, "I hear you can lick a dessert plate clean in no time flat!"