Lemon cream pie is my absolute favorite pie- so when I saw this recipe for Tamarind Cream pie from Melissa Clark- I knew I had to make it. It’s topped with a citrus whipped cream rather than a meringue This pie is tart and complex and fruity in all the correct ways with a buttery graham cracker crust. I’ve made this twice following the recipe almost precisely – this recipe works !

Preheat oven to 350F

Crust:In the food processor- add 170 g of graham crackers and pulse them into crumbs (not powder). Add 6 tbsp of melted butter and mix by hand till the crumbs are moistened. Pack into a 9 inch pie plate on bottom and 1-2 inches up the sides. Bake for 12 minutes till golden brown (this burns quickly ! Start watching from 10 minutes). Cool

Filling: Mix 1/4 cup of orange juice with 1-2 tbsp of lemon juice and 1/2 cup of tamarind paste (I used the Swad brand) with 1/2 tsp of kosher salt. If you are using fresh pulp- make sure you taste it and you may have to vary the proportions to get it as tart as you wish.

In your stand mixer- whisk 4 egg yolk for 5 minutes, add 1 can of sweetened condensed milk (14 oz) and slowly whisk in the tamarind orange juice mixture till just combined. Scrape down the sides to make sure everything is well incorporated.

Add to cooled pie shell and bake at 350F for 15-20 minutes till the filling is just set (jiggles slightly when moved without any browning). Refrigerate at least 2 hours (preferably overnight)

Topping: Whisk 1/2 cup whipping cream with 4 tbsp sugar till soft peaks form. Add the zest of 1 orange

Serve pie slice topped with whipping cream