Tangy Bavarian Pie

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: Baking

Cuisine: Latin

Courses: Desserts

Difficulty: Intermediate

Servings: 4

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

Unflavored gelatin
Sugar, divided
Salt
Eggs, separated
Milk
Fresh lemon juice
Grated fresh lemon peel
Grated fresh tangerine peel
Diced tangerine sections
Heavy cream, whipped
Baked pastry shell

Directions

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
In a medium saucepan, combine the softened gelatin, 1/2 cup of the sugar, and the salt.
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
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
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
Stir the fresh lemon juice, grated lemon peel, and grated tangerine peel into the thickened custard base.
7
Fold the diced tangerine sections into the custard mixture gently.
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
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
Fold in the whipped heavy cream until just combined.
11
Pour the finished filling into the baked pastry shell.
12
Refrigerate the pie for at least 4 hours, or until fully set, before serving.

Nutrition Facts

Servings 4 cups

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.

Read it online: https://www.chefs-mate.com/recipe/tangy-bavarian-pie/