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:
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1 ½ cups graham cracker crumbs
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⅓ cup white sugar
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6 tbsp butter, melted
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5 egg yolks
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1-14 ounce can of sweetened condensed milk
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⅓ cup freshly squeezed tangerine juice
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2 tsp freshly grated tangerine zest
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5 egg whites
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267 grams white sugar
To Make the Pie:
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1. Pre-heat the oven to 375 degrees Fahrenheit.
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2. In a large bowl mix together the graham cracker crumbs and sugar. Pour the melted butter in the bowl and mix well.
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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.
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4. While the pie is baking mix together the egg yolks, sweetened condensed milk, juice and zest until 1 mixture.
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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!
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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!
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Whisk “constantly, but gently” until the egg whites are hot and sugar is completely dissolved (will read 140 degrees Fahrenheit on a candy thermometer).
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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).
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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!
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Serve the pie immediately or wait until chilled.
That is a gorgeous pie! I love fresh citrus.
Looks fantastic! Pretty meringue! I’ll have to try this since I have a surplus of citrus!
Yum! It’s almost like a tangerine key lime pie (which is my favorite). Great recipe and guest post!
Looks so good and pretty!!
So pretty!
Liz AND Erin in the same post?! Pure magic!
I love the topping on this pie – - the torched top makes it glow
beautiful and fresh – - just the way a pie should be
It looks so beautiful. I can’t believe it’s only 4 tangerines. (I’m discounting the sugar and eggs lol)
I’m also drooling over Katherine Martinelli’s tangerine key lime pie.
I must stop visiting my favorite blogs or I’ll weigh 300 pounds for sure.
That meringue?! To die for!
Such a pretty meringue. Love the flavors in this!
What a great twist on meringue. Those honey tangerines at the grocery store have been calling to me…
I love the torched top…what a gorgeous pit!
Great guest post
What a great idea! I have maybe 20 clementines in my fridge right now, and this would be the perfect way to use them in something out of the ordinary. Love it!
Awesome guest post! What a great recipe, and so pretty too!
this looks heavenly!!! love your photos!
I’ve never heard of tangerine pie…and I love the idea! Beautiful meringue!!
Super guest post and loving the tang of tangerines as a twist.
Oh wow, tangerine sounds like such a perfect, refreshing flavor!
And look at that meringue 
Great guest post!
Wow, that pie looks great. The meringue is so impressive!
Congrats for making the Top nine!
267 grams white sugar = how many cups?
I need one of those torches, yes I do!
Also, I am a HUGE fan of Key Lime, but I could definitely go for a tart Tangerine Pie!
The pie looks wonderful.