Dreamsicle Pie with Meyer Lemon Cookie Crust

Crust

• 1 box Dewey’s Meyer Lemon Cookie Thins
• ¼ c sugar
• 5 tbsp unsalted butter, melted

Filling

• 4 eggs
• 5 egg yolks
• 1 ½ c freshly squeezed tangerine juice (from 6–7 tangerines)
• ¾ c granulated sugar
• ¼ tsp kosher salt
• 6 tbsp salted butter

Topping

• 2 Noble Juicy Crunch Tangerines, peeled and segmented
• 2 tbsp fresh mint, chopped
• 1 c heavy cream
• 1 tbsp confectioner’s sugar
• ½ tsp vanilla extract

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Preheat oven to 350°F.

Crust: In a food processor, add 1 ½ sleeves of cookies and sugar; pulse until fine. While running, pour in melted butter and process about 30 seconds more. Place in 9-inch pie plate and press crumbs evenly into bottom and sides. Bake 10 minutes.

Filling: In a medium saucepan, add first five ingredients and whisk constantly over medium heat until mixture becomes thick (just enough to coat the back of a spoon without running off, but not as thick as pudding), about 10 minutes. Remove from heat and gradually stir in butter, 1 tbsp at a time. Pour mixture onto crust and return to oven for 12-14 minutes until the filling is set around the edges (center will be jiggly still). Remove from oven and allow to cool completely. Refrigerate for 2 hours or until set.

Topping: In a small bowl, combine tangerine segments and fresh mint. Set aside. In a chilled, stainless steel bowl, combine heavy cream, sugar and vanilla. Beat with an electric hand mixer on high speed until the cream begins to thicken and stiff peaks form. To serve, spoon whipped cream over pie and top with fresh tangerine segments and mint.