So, I’m in love with the name of this pie. Tangerine Cream Pie. It has a ring to it doesn’t it? So, I went on a hunt for tangerines awhile back for this recipe. They weren’t in season, but I did not care. I paid the extra and got myself some out of season tangerines for this pie and I don’t regret it. The pie is sort of like a lemon cream pie, but with tangerines.
This recipe came from the book Sweeter Off The Vine. I was sent the book to review and of course I made a recipe out of it for you and myself. 😉 The book itself is packed full of recipes that use seasonal produce. My kind of book! I love using fruit in my recipes!
The table of contents is divided up by seasons which is neat. You’ll find this recipe in the winter section. At the time of making this recipe, rhubarb wasn’t quite in season yet, but I really want to try the recipe for roasted rhubarb pavlova.
Reading through the book, I have noticed that this book requires ingredients that you may not have on hand. Things like crystallized ginger, rose water, pomegranate molasses and orange flower water are used in the book. If you like to use just the basics, I wouldn’t splurge on the book. If you want to try new flavors and recipes though and don’t mind spending a few extra dollars, give it a try. It is fully loaded with gorgeous photos. I adore the gingersnap crust. I’m a ginger fanatic anyway, but my goodness. The flavor combination of tangerine curd filling and gingerbread crust tastes heavenly.
Tangerine Cream Pie
- 21 gingersnap cookies
- 1 T. granulated sugar
- 1/4 tsp. ground ginger
- pinch of salt
- 1/4 cup butter melted and cooled
- 3 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 1 T. cornstarch
- 1/4 tsp. salt
- 6 T. freshly squeezed tangerine juice
- 2 T. freshly squeezed lemon juice
- 1 T. tangerine zest
- 1 tsp. lemon zest
- 1/2 tsp. fresh ginger peeled and grated
- 1/4 cup unsalted butter cubed
- 1 1/2 cups heavy cream
- 2 T. granulated sugar
- 1/2 tsp. tangerine zest
- 1 T. crystallized ginger finely chopped
- Preheat oven to 350 degrees.
- In a food processor, add in the gingersnap cookies, sugar, ground ginger and salt. Pulse until fine crumbs are formed.
- Add in the melted and cooled butter and pulse 8 to 10 times until the crumbs are coated with butter.
- Firmly press the crumbs into a 9 inch pie pan. The book recommends a metal pan, but I only had glass.
- Place into the oven and bake for 12 minutes or until golden brown. Let the crust cool and work on the filling.
- In a medium saucepan, add in the whole eggs, egg yolks, sugar, cornstarch, and salt. Whisk to combine.
- Whisk the tangerine juice and lemon juice into the egg/sugar mixture until incorporated.
- Place over medium heat and whisk constantly until the filling becomes thick and can coat the back of a wooden spoon. It took mine about 8 minutes to thicken completely.
- Strain the curd with a fine mesh strainer to remove any lumps and cooked egg. Don't press a spatula against the strainer, instead try jiggling and tapping the strainer.
- Whisk the tangerine zest, lemon zest, granted ginger, and cubes of butter into the curd. Whisk until the butter is completely melted and incorporated into the filling.
- Pour the filling into the prepared crust.
- Place into the oven and bake for 10 - 15 minutes until the pie is set and the center is slightly jiggly. It will resemble jello in the center. Mine took 13 minutes. Remove from the oven and let cool to room temperature.
- Place the pie into the fridge for at least 4 hours to overnight. I let mine chill overnight before adding the topping.
- In a cold mixing bowl, add in the heavy cream and granulated sugar. Whip using a hand mixer until soft peaks form.
- Top the chilled pie with the topping. Sprinkle the tangerine zest and crystallized ginger for decoration. I didn't have the ginger, but I added a slice of lemon.
Want to get your hands on the book? Here it is!
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