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1 Tasse | graham cracker crumbs |
1/2 | Stick unsalted butter; melted |
5 Tasse | Sliced tangerines; rind removed |
1 Tasse | sugar |
1/2 Teelöffel | vanilla |
3 Esslöffel | cornstarch |
2 Esslöffel | Brandy |
1/2 Tasse | Spiced whipped cream |
| Fresh mint sprigs |
| Shaker of powdered sugar |
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.
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