Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2464.43 Kcal (10318 kJ) | ||
| Calories from fat | 592.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.88g | 101% | |
|---|---|---|---|
| Cholesterol | 121.48mg | 40% | |
| Sodium | 1108.42mg | 46% | |
| Potassium | 2218.68mg | 47% | |
| Total Carbs | 418.24g | 139% | |
| Sugars | 292.24g | 1169% | |
| Dietary Fiber | 7.34g | 29% | |
| Protein | 25.93g | 52% | |
| Vitamin C | 382.9mg | 638% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.7mg | 26% | |
| Calcium | 252mg | 25% | |
| Amount Per 100 g | |||
| Calories | 135.25 Kcal (566 kJ) | ||
| Calories from fat | 32.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 101% | |
|---|---|---|---|
| Cholesterol | 6.67mg | 40% | |
| Sodium | 60.83mg | 46% | |
| Potassium | 121.76mg | 47% | |
| Total Carbs | 22.95g | 139% | |
| Sugars | 16.04g | 1169% | |
| Dietary Fiber | 0.4g | 29% | |
| Protein | 1.42g | 52% | |
| Vitamin C | 21mg | 638% | |
| Iron | 0.3mg | 26% | |
| Calcium | 13.8mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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