Cara Mia Cream Pie
Ginger-Graham Crumb Crust
1 cup Ginger Thins Cookie Crumbs
1 cup Honey Graham Cracker Crumbs
¼ cup granulated sugar
6 tablespoons melted unsalted butter
Cara Mia Citrus Blend
2 Cara Cara Pink oranges
2 Minneola tangelo
2 Meyers Lemons
2 egg yolks
4 whole eggs
1 cup granulated sugar
½ cup Cara Mia Citrus Juices
2 tablespoons grated citrus zest (from Cara Cara Citrus Blend)
½ cup unsalted butter cut into tablespoons
1 ½ cup heavy (whipping cream)
½ teaspoon orange extract
Crust: Combine cookie and graham crumbs with sugar and melted butter. Press into 9” buttered pie pan. Bake 10 min. in 350 oven to set. Remove and cool before filling.
Zest citrus fruits to yield 2 tablespoons grated zest. Using vegetable peeler, remove remaining solid peel from fruit, cut off any lingering white pith and julienne finely to prep for candying the strips.
Squeeze juice from the variety of fruits, strain to remove pulp. There will be more juice than you need, so have fun either sipping or creating something special later on.
Place egg yolks and whole eggs in double boiler, whisk briskly or beat for 2 minutes.
Add in sugar, citrus zest, stir to combine. Place double boiler over simmering water (medium/medium low heat) and continue to stir.
Add in the butter pieces one at at time, stirring and melting completely before adding the next. Continue until all butter is used and the custard has thickened, about 20 minutes. Should look thick and silky, easily coating the back of your spoon.
Remove from heat and place on a ice bath to cool down.
Cover the surface of the custard with plastic wrap and place in the refrigerator until well chilled. McNair says at this stage it can be “stored up to 1 month.”
While cooling, whip the heavy cream and orange extract into stiff peaks.
Gently fold the whipped cream into the custard a third at a time until fully incorporated.
Put cream mixture into prepared crust and chill for 2-3 hours.
Top with candied citrus zest/peels.
A fresh blend of seasonal citrus juices transforms this adapation of James McNair's Citrus Cream Pie. Tangy ginger cookie crust and candied peels complete this creamy, fluffy light hearted delight.
Citrus Cream Pie
February 12, 2012