Hello lovely Blog is the New Black friends!   My name is Erin and I am so happy to be guest posting here today. Usually you can find me at BigFatBaker or chatting away on Twitter and Facebook – feel free to say hi!

Like I said, I am so excited to be posting here today. I have been a fan of Liz’s site for a long time and always loved her recipes. When I saw her tweet asking for a guest post I immediately offered. I wasn’t sure what exactly to make though. This post was on a little bit of a deadline, so I needed to find something quick! 

After rummaging around my refrigerator I found 4 very ripe tangerines begging to be used up. I started thinking about what I could possible do with tangerines… I noticed a block of cream cheese in my refrigerator that was expiring the next day, so I searched for a tangerine cream cheese pie recipe that sounded appetizing.

With not much luck finding a recipe and waiting a day too long to use the cream cheese I had to find something else. I found sweetened condensed milk and thought about trying to improvise a tangerine pie… After a little more searching I found this orange pie recipe that sounded like something I might have all the ingredients for!  I subbed the pie crust in the recipe for a graham cracker crust, and instead of the whipped cream I thought a torched swiss meringue would be delicious!  (It was.)

Now that citrus is in season, you can find a variety of items to use, so if you can’t find tangerines try grapefruits, clementines or navel oranges!

Tangerine Pie

Ingredients:

• 1 ½ cups graham cracker crumbs
• ⅓ cup white sugar
• 6 tbsp butter, melted
• 5 egg yolks
• 1-14 ounce can of sweetened condensed milk
• ⅓ cup freshly squeezed tangerine juice
• 2 tsp freshly grated tangerine zest
• 5 egg whites
• 267 grams white sugar

To Make the Pie:

1. 1. Pre-heat the oven to 375 degrees Fahrenheit.
2. 2. In a large bowl mix together the graham cracker crumbs and sugar. Pour the melted butter in the bowl and mix well.
3. 3. Press the graham cracker mix into the bottom of a springform pan or pie plate. Bake for 7-8 minutes, or until lightly golden brown.
4. 4. While the pie is baking mix together the egg yolks, sweetened condensed milk, juice and zest until 1 mixture.
5. 5. When the pie crust is done pour the filling over the crust and bake for 20-22 minutes – or until the center is no longer jiggly.

While you are baking the pie you can make the Swiss meringue! I used Sweetapolita’s method and proportions. It is very simple!

1. Combine the sugar and egg whites in your mixing bowl and set over a pot of simmering water. DO NOT LET THE BOWL TOUCH THE WATER. And do not let the water boil!
2. Whisk “constantly, but gently” until the egg whites are hot and sugar is completely dissolved (will read 140 degrees Fahrenheit on a candy thermometer).
3. At this point remove the bowl from the pot and attack the whisk attachment to your stand mixer. Beat the egg whites and sugar until thick, fluffy, and glossy. And until the bowl is neutral to the touch (not cool, but no longer noticeably warm).
4. Once the meringue is done pipe onto the still warm pie. Torch with a kitchen torch or place under the oven broiler for a minute. If you do the oven method watch it closely so it doesn’t burn!
5. Serve the pie immediately or wait until chilled.