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Tangerine Cream Pie
4 from 3 votes

Tangerine Cream Pie

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
1 hr
Cook Time
34 mins
Total Time
1 hr 34 mins
Servings: 8 slices
Calories: 476 kcal
Course: Dessert
Cuisine: American

Ingredients

Gingerbread Crust
  • 21 gingersnap cookies
  • 1 T. granulated sugar
  • 1/4 tsp. ground ginger
  • salt pinch
  • 1/4 cup butter melted and cooled
Tangerine Filling
  • 3 large egg
  • 2 large egg yolk
  • 1 cup granulated sugar
  • 1 T. cornstarch
  • 1/4 tsp. salt
  • 6 T. tangerine juice freshly squeezed
  • 2 T. lemon juice freshly squeezed
  • 1 T. tangerine zest
  • 1 tsp. lemon zest
  • 1/2 tsp. ginger peeled and grated, fresh
  • 1/4 cup butter cubed, unsalted
Topping
  • 1 1/2 cups heavy cream
  • 2 T. granulated sugar
  • 1/2 tsp. tangerine zest
  • 1 T. crystallized ginger finely chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
Crust
  1. In a food processor, add in the gingersnap cookies, sugar, ground ginger and salt. Pulse until fine crumbs are formed.
  2. Add in the melted and cooled butter and pulse 8 to 10 times until the crumbs are coated with butter.
  3. Firmly press the crumbs into a 9 inch pie pan. The book recommends a metal pan, but I only had glass.
  4. Place into the oven and bake for 12 minutes or until golden brown. Let the crust cool and work on the filling.
Tangerine filling
  1. In a medium saucepan, add in the whole eggs, egg yolks, sugar, cornstarch, and salt. Whisk to combine.
  2. Whisk the tangerine juice and lemon juice into the egg/sugar mixture until incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the filling into the prepared crust.
  7. 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.
  8. Place the pie into the fridge for at least 4 hours to overnight. I let mine chill overnight before adding the topping.
Topping
  1. In a cold mixing bowl, add in the heavy cream and granulated sugar. Whip using a hand mixer until soft peaks form.
  2. 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.

Notes

  • This recipe was slightly adapted from Sweeter Off The Vine. (aff. link)

Nutrition Information

Calories 476kcal (24%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 32g (49%) Saturated Fat 19g (95%) Cholesterol 216mg (72%) Sodium 252mg (11%) Potassium 131mg (3%) Sugar 29g (58%) Vitamin A 1185IU (24%) Vitamin C 1.1mg (1%) Calcium 64mg (6%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 476

% Daily Value*

Calories 476kcal 24%
Carbohydrates 41g 14%
Protein 5g 10%
Fat 32g 49%
Saturated Fat 19g 95%
Cholesterol 216mg 72%
Sodium 252mg 11%
Potassium 131mg 3%
Sugar 29g 58%
Vitamin A 1185IU 24%
Vitamin C 1.1mg 1%
Calcium 64mg 6%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.