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
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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