1 9-inch graham cracker crust, baked. 1 14-oz can sweetened condensed milk 1 8-oz carton sour cream 1/4 cup plus 2 tablespoons Tang powder. (The exceedingly adventurous may substitute any other sort of instant drink powder) 4-oz Cool Whip. (Chef Andy always makes two pies at once, using up a full 8-oz tub!) Mix the sweetened condensed milk, sour cream, and Tang together. Fold in the Cool Whip. Spoon into the pie shell. Chill until set.
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