1 c Graham cracker crumbs
1/2 Stick unsalted butter;
-melted
5 c Sliced tangerines; rind
-removed
1 c Sugar
1/2 ts Vanilla
3 tb Cornstarch
2 tb Brandy
1/2 c Spiced whipped cream
Fresh mint sprigs
Shaker of powdered sugar
ESSENCE OF EMERIL SHOW#EE2311
For the crust: In the bottom of a 9-inch pie pan, mix the crumbs and butter
together. Press the mixture into the pie pan to form a crust. Bake for 7 to
8 minutes or until golden. Remove from the oven and cool. For the filling:
In a sauce pan, combine the tangerines, sugar and the vanilla. Stir until
the sugar dissolves. Dissolve the cornstarch and brandy together forming a
slurry. Add the slurry to the tangerine mixture. Cook, stirring
occasionally, until the mixture thickens, about 10 minutes. Pour into the
prepared pie crust and refrigerate for 6 hours, or until the filling sets.
Place a piece of the pie on a plate. Garnish with spiced whipped cream,
fresh mint sprigs, and powdered sugar.
Yield: 1 pie
Yields
1 Servings