Ingrédients pour Mandarin Orange Pie
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar + ¾ cup granulated sugar
- Butter
- Unflavored Gelatin
- Water
- Boiling Water
- Fresh Lemon Juice
- Whipping Cream
- 1 (11-ounce) can mandarin orange segments, drained
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Comment préparer Mandarin Orange Pie
- Preheat oven to 350°F (175°C).
- Crush 1 ½ cups graham cracker crumbs. In a medium bowl, combine the crumbs with ¼ cup granulated sugar and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden.
- Let cool completely on a wire rack.
- In a small bowl, sprinkle 1 packet (2 ¼ teaspoons) unflavored gelatin over ¼ cup cold water. Let stand for 1 minute to bloom.
- In a saucepan, heat 1 cup boiling water. Add the bloomed gelatin and stir until completely dissolved.
- Remove from heat and stir in ¾ cup granulated sugar until dissolved. Stir in ¼ cup lemon juice.
- Refrigerate until the mixture begins to thicken, about 30-45 minutes.
- In a large bowl, beat 1 cup heavy cream with an electric mixer until stiff peaks form.
- Gently fold half of the whipped cream into the gelatin mixture.
- Add 1 (11-ounce) can mandarin orange segments, drained, and fold gently until combined.
- Pour the filling into the cooled graham cracker crust.
- Top with the remaining whipped cream and refrigerate for at least 3-4 hours, or preferably overnight, to allow the pie to set completely.
- Garnish with extra mandarin orange slices before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
185g
Fat
117g
Carbs
19g
