Tang Pie

Ingredients

1 1/2 cups (170 g) graham cracker crumbs

3 tablespoons (40 g) brown sugar

7 tablespoons (100 g) melted butter

1 14 oz (396 g) can sweetened condensed milk

3/4 cup (150 g) Tang powder drink mix, orange flavor

1/2 cup (120 g) sour cream

9 oz (255 g) Cool Whip*

Directions

For the crust: Mix the graham cracker crumbs, brown sugar, and melted butter together. Press it into the sides and bottom of a 9-inch (23 cm) pie pan. Place the crust in the refrigerator to firm up while you make the filling.

For the filling: In a large bowl, stir together the sweetened condensed milk and the Tang until combined and a shocking shade of orange. Add the sour cream and stir until smooth. Gently fold in the Cool Whip a little at a time until just combined so that you maintain the fluffiness.

To assemble: Pour the filling mixture into your graham cracker crust and smooth the top. Refrigerate for at least 4 hours.

Slice the chilled pie and serve it forth.