Ingredients
- 21 gingersnap cookies
- 1 T. granulated sugar
- ¼ tsp. ground ginger
- pinch of salt
- ¼ cup butter, melted and cooled
- 3 eggs
- 2 egg yolks
- 1 cup granulated sugar
- 1 T. cornstarch
- ¼ tsp. salt
- 6 T. freshly squeezed tangerine juice
- 2 T. freshly squeezed lemon juice
- 1 T. tangerine zest
- 1 tsp. lemon zest
- ½ tsp. fresh ginger, peeled and grated
- ¼ cup unsalted butter, cubed
- 1 + ½ cups heavy cream
- 2 T. granulated sugar
- ½ tsp. tangerine zest
- 1 T. crystallized ginger, finely chopped (optional)
Recipe Description
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.
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