| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to recipelu-digest by molony <[email protected]> on Feb 28, 1998
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