Tangerine Cream Pie

Introduction

This tangerine cream pie is a vibrant winter treat that balances the sweet-tart punch of fresh citrus with the warm spice of ginger. The silky, tangy custard filling sits atop a crunchy, spicy gingersnap crust and is topped with a cloud of lightly sweetened whipped cream. You’ll find it’s a refreshing and sophisticated twist on a classic cream pie.

Prep & Cook Time

Prep Time: 60 minutes

Cook Time: 34 minutes

Total Time: 1 hour 34 minutes

Servings: 8

Ingredients

• 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)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Make the crust: In a food processor, pulse the 21 gingersnap cookies into fine crumbs. Add 1 T. granulated sugar, 1/4 tsp. ground ginger, and a pinch of salt. Pulse to combine. Add 1/4 cup melted, cooled butter and pulse until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Let cool completely on a wire rack.
4. Make the filling: In a medium heatproof bowl (or the top of a double boiler), whisk together 3 eggs, 2 egg yolks, 1 cup granulated sugar, 1 T. cornstarch, and 1/4 tsp. salt until smooth and pale.
5. Whisk in 6 T. tangerine juice, 2 T. lemon juice, 1 T. tangerine zest, 1 tsp. lemon zest, and 1/2 tsp. grated fresh ginger.
6. Place the bowl over a saucepan of gently simmering water (the bottom of the bowl should not touch the water). Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and registers 170°F (77°C) on an instant-read thermometer, about 10-12 minutes.
7. Remove from heat. Whisk in the 1/4 cup cubed unsalted butter, a few cubes at a time, until fully incorporated and the custard is smooth.
8. Strain the custard through a fine-mesh sieve directly into the cooled pie crust, using a spatula to press it through. Smooth the top.
9. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until completely set, at least 4 hours, preferably overnight.
10. Before serving, make the topping: In a chilled bowl, whip 1 1/2 cups heavy cream and 2 T. granulated sugar until stiff peaks form. Fold in 1/2 tsp. tangerine zest. Spread or pipe the whipped cream over the chilled pie filling. Sprinkle the top with 1 T. chopped crystallized ginger.

Variations

• For individual servings, prepare the crust in large muffin tins or small mason jars for mini pies.
• Layer the tangerine cream into a parfait glass with the gingersnap crumbs for a deconstructed, no-bake dessert.
• Toast additional gingersnap crumbs and sprinkle them over the whipped cream for extra texture.
• For an elegant finish, decorate the top with very thin slices of fresh tangerine or candied tangerine peel.

Tips for Success

• Ensure your eggs and yolks are at room temperature to help them incorporate smoothly into the custard and prevent curdling.
• When making the crust, be sure to press the crumbs firmly and evenly up the sides to prevent crumbling when sliced.
• Use a digital instant-read thermometer when cooking the custard; 170°F is the perfect temperature for a thick, safe, and silky curd.
• Chill your mixing bowl and whisk (or beaters) in the freezer for 10 minutes before whipping the cream for faster, more stable peaks.

Storage & Reheating

Store the fully assembled pie, covered loosely, in the refrigerator for up to 3 days. This pie cannot be frozen well due to the delicate custard texture, and it should not be reheated. Serve it chilled directly from the refrigerator.

FAQ

Can I use store-bought tangerine juice?

No, it’s critical to use freshly squeezed juice for the brightest, purest flavor. Bottled juice often contains preservatives and lacks the fresh acidity needed.

What if I don’t have a double boiler?

You can create one by placing a heatproof glass or metal mixing bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.

Can I make this ahead of time?

Yes, you can bake the crust and prepare the filling 1-2 days in advance. Store the crust at room temperature and the filled pie (without whipped cream topping) in the fridge. Add the whipped cream garnish just before serving.

My custard seems lumpy. Can I fix it?

If you notice small lumps, immediately strain the cooked custard through a fine-mesh sieve as directed. This will catch any bits of cooked egg for a perfectly smooth filling.

Can I substitute another citrus?

This recipe is specifically designed for tangerine’s unique flavor, but you could experiment with equal parts fresh orange or mandarin orange juice and zest. The flavor profile will be different.

What should I do with the leftover egg whites?

You can use them to make a meringue topping instead of whipped cream, or save them for an omelet, pavlova, or macarons.