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Tangy Bavarian Pie

Tangy Bavarian Pie recipe image
This elegant Tangy Bavarian Pie offers a delicate balance of sweet and tart flavors, perfect for those who enjoy light yet sophisticated desserts. The filling is a creamy mousse made from a custard base enriched with gelatin, whipped egg whites, and fresh whipped cream. Bright notes of fresh lemon juice and zest cut through the richness, while juicy tangerine sections add bursts of citrusy freshness. The texture is incredibly light and airy, melting in your mouth with every bite. Served in a crisp baked pastry shell, this pie is a refreshing choice for spring gatherings, summer picnics, or as a finishing touch to a holiday dinner. It requires no baking of the filling, making it a reliable option for warm weather entertaining.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 325.6
Dietary: Vegetarian
Description
This elegant Tangy Bavarian Pie offers a delicate balance of sweet and tart flavors, perfect for those who enjoy light yet sophisticated desserts. The filling is a creamy mousse made from a custard base enriched with gelatin, whipped egg whites, and fresh whipped cream. Bright notes of fresh lemon juice and zest cut through the richness, while juicy tangerine sections add bursts of citrusy freshness. The texture is incredibly light and airy, melting in your mouth with every bite. Served in a crisp baked pastry shell, this pie is a refreshing choice for spring gatherings, summer picnics, or as a finishing touch to a holiday dinner. It requires no baking of the filling, making it a reliable option for warm weather entertaining.
Ingredients
  • 1 Envelope Unflavored gelatin
  • 3/4 cup Sugar, divided
  • 1/4 teaspoon Salt
  • 3 Eggs, separated
  • 3/4 cup Milk
  • 2 teaspoon Fresh lemon juice
  • 1 teaspoon Grated fresh lemon peel
  • 1 teaspoon Grated fresh tangerine peel
  • 1 cup Diced tangerine sections
  • 1/2 cup Heavy cream, whipped
  • 1 Baked 9-inch pastry shell
Directions
  1. 1
    Sprinkle the unflavored gelatin over 1/4 cup of cold water in a small bowl and let stand for 5 minutes to soften.
  2. 2
    In a medium saucepan, combine the softened gelatin, 1/2 cup of the sugar, and the salt.
  3. 3
    In a separate bowl, beat the egg yolks with the milk until well combined, then stir this mixture into the gelatin and sugar mixture in the saucepan.
  4. 4
    Cook the mixture over low heat, stirring constantly, until the gelatin is completely dissolved and the mixture thickens slightly, about 5 minutes. Do not boil.
  5. 5
    Remove the saucepan from heat and place it in a larger bowl of ice water, or refrigerate, stirring occasionally, until the mixture is thick enough to mound slightly when dropped from a spoon.
  6. 6
    Stir the fresh lemon juice, grated lemon peel, and grated tangerine peel into the thickened custard base.
  7. 7
    Fold the diced tangerine sections into the custard mixture gently.
  8. 8
    In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
  9. 9
    Gently fold one-third of the beaten egg whites into the custard mixture to lighten it, then carefully fold in the remaining egg whites until no white streaks remain.
  10. 10
    Fold in the whipped heavy cream until just combined.
  11. 11
    Pour the finished filling into the baked pastry shell.
  12. 12
    Refrigerate the pie for at least 4 hours, or until fully set, before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 325.6kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 6.3g32%
Cholesterol 22.6mg8%
Sodium 911.0mg38%
Total Carbohydrate 41.0g14%
Dietary Fiber 0.2g1%
Sugars 32.3g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Preparing Tangerines: To dice the tangerine sections, peel the tangerines and separate them into segments. Carefully remove any white pith, seeds, and membranes. Slice the segments into small, bite-sized pieces to distribute evenly throughout the mousse.

Pastry Shell: Use a pre-baked (blind-baked) 9-inch pastry shell. Ensure the shell is completely cool before adding the filling to prevent the gelatin from melting.

Storage: This pie must be kept refrigerated at all times due to the gelatin and egg whites. It can be stored in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent it from absorbing other odors.

Variations: You can substitute tangerines with mandarin oranges or clementines. For a stronger citrus flavor, increase the amount of lemon juice to 1 tablespoon.

Keywords: bavarian cream, citrus pie, dessert, gelatin, lemon, mousse, no-bake, pastry shell, tangerine, whipped cream
Read it online: https://www.chefs-mate.com/recipe/tangy-bavarian-pie/