Sunday, March 23, 2014

Tangerine Pie

It's Ojai Pixie Tangerine season, and a welcome one it is. Sinking my teeth into sweet, juicy, delicious tangerines has been one of my great pleasures during this rather bleak and frigid month. For a moment, I had a taste of summer. Find them, buy them, and enjoy what surely must be the most delicious piece of citrus fruit available.  I juiced a few of them, and it was heavenly; the fragrance permeated the room and was intoxicating.

So much can be done with citrus, both sweet and savory, but I wanted to try something different and made a pie. Move over, key lime! Wow, was this good. If you are a fan of dreamcicles (and really, is anyone not a fan of them?), then you will love this version in pie form.

The tangerines are so sweet that I cut the juice with that of Meyer lemons to keep it from being cloying. Perfect! I didn't have enough egg whites for a meringue (Okay, I dropped them, if you must know, and some slid down the heating vent. I'll say no more.), so I whipped cream with a little powdered sugar and piped it all over the top, but you can certainly top it with meringue if that is your preference.

Tangerine Pie

For crust:
1 cup graham cracker crumbs
¼ cup ginger snap crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For filling:
1 14-ounce can sweetened condensed milk
4 large egg yolks
½ cup Ojai Pixie Tangerine juice
2 tablespoons Meyer Lemon juice

For topping:
¾ cup heavy cream
¼ cup confectioners’ sugar

Preheat oven to 350°F.

Stir together the graham cracker and ginger snap crumbs.  Add sugar, stir to mix.  With a fork mix in the melted butter and keep mixing until it is well incorporated.  Press mixture into the bottom and up the sides of a 9 glass pie pan.  Bake the crust in the middle of the oven for 12 minutes.  Remove and set aside to cool while you prepare the filling.

In a large mixing bowl, whisk together the condensed milk and egg yolks until thoroughly combined.  Add juices and whisk again until combined.  Pour the filling into the prepared crust and bake in the middle of the oven for 15 minutes.  Remove pie from oven and allow to cool, at room temperature, for an hour.  Cover pie and chill in the refrigerator for 8 hours or overnight.

Before serving beat heavy cream until soft peaks form.  Add sugar and continue beating until stiff peaks form.  Pipe cream on top of pie to cover, or simply cover the pie with the cream in any way that you see fit.  Garnish with slices of tangerine.

Pie will keep in the refrigerator, loosely covered, for 3 days.  It also freezes beautifully.

Disclosure: Melissa's Produce kindly supplied the tangerines, but the recipe is my own.

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The Quintessential Magpie said...

All you had to do was say ginger snaps and tangerines. They are like a Soren's call to me!

Diane said...

When I saw the name of your post on Seasonal Sundays, I almost jumped out of my chair! I love tangerines!! Thank you for sharing this recipe - I am so excited to make this pie!!

~~louise~~ said...

Puckering up for just a taste of that Tangerine Pie, Pattie. Sounds just perfect for this unrelentless weather.

I detest cleaning up "spilled" eggs:) Thanks for sharing, Pattie...

The Tablescaper said...

I've never tasted Tangerine Pie but now I think I must.

Great to have you be a part of SEASONAL SUNDAYS.

- Alma, The Tablescaper

Marigene said...

Beautiful pie...I bet it was yummy, too.
I am so glad I am not the one cleaning up the broken eggs...

Mindie Hilton said...

This sounds like a perfect Spring pie. I have never had a pie like this either. Please come share at Bacon Time Anything Goes linky, if you want a new place to party.

Lady of the Manor said...

This pie sounds so delicious!! I may have to give it a try soon. It sounds perfect for spring!

thistlewoodfarm said...

I've never tried tangerine pie before! But your pictures look delicious!

Happy day to you!

Jan Tanis said...

Mmmmmmmmmm is all I can say about this recipe. Love citrus and the pie looks so good.

Lorrie said...

The combination of tangerines and ginger snaps with whipped cream sounds luscious. And so pretty for summer.

Penny said...

This is an absolutely beautiful pie. I will be making it.

Lisa Boyle said...

Pattie, this looks gorgeous! I have never made something like this before, but I will now! :-) Thanks for linking up with "Try a New Recipe Tuesday." I look forward to seeing what you'll share this week.