Pie- Tangerine Pie
Source of Recipe
St Petersburg Times 1/30/02
List of Ingredients
4 egg whites
1/2 teaspoon cream of tartar
Dash of salt
1 cup sugar
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
1-1/2 teaspoons finely shredded Florida tangerine peel (set aside)
1-3/4 cups Florida tangerine juice
1/4 cup lime juice
4 beaten egg yolks
1 tablespoon butter
8-ounce container frozen fat-free, light or regular whipped dessert topping, thawed
More finely shredded Florida tangerine peel or tangerine sections
Chocolate leaves (optional)
Recipe
For pie shell, let egg whites stand in a large mixing bowl at room temperature for 30 minutes. Add cream of tartar and the dash of salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Add one cup sugar, a tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved.
Spread mixture over the bottom and up the sides of a very well buttered 9-inch pie plate. Bake at 300 degrees for 45 minutes. Turn off oven. Let shell dry in oven, with door closed, for 1 hour.
Meanwhile, for filling, in a medium saucepan combine cornstarch, the 1/2 cup sugar and 1/8 teaspoon salt. Add tangerine juice and lime juice. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
Gradually stir hot mixture into beaten egg yolks; return to saucepan. Bring to a gentle boil, stirring. Cook and stir 2 minutes more. Remove from heat. Stir in the 11/2 teaspoons tangerine peel and the butter. Transfer to a bowl; cover and cool 1 hour.
Fold 1/4 container whipped topping into the thickened mixture. Spoon into prepared pie shell. Cover and chill at least 2 hours.
To serve, garnish with more whipped topping. If desired, trim with tangerine peel or sections and chocolate leaves. Makes 8 servings.
Each serving: 249 calories, 4 gm fat, 0 gm fiber, 101 mg sodium.
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