12 Desserts in 2018: Tangerine Chess Pie 1/12
After my great aunt sent me a Southern Living magazine full of seasonal desserts, I can't help myself. I haven't baked in ages since being diagnosed with probably IBS and a rather severe case of lactose intolerance, most baked goods are off limits for me. But, this past year I've really been struggling with self control. I'm hoping if I seize the reins and let myself dabble with making some desserts myself, I can limit the amount of milk and cream I'm consuming and indulge with a little more control. This is may be a little silly, but the struggle. is. real.
When I first saw the tangerine chess pie recipe, I was pretty skeptical of the cirtus/chess flavor mix since chess pie is basically just eggs, butter, and sugar. But, I can't believe how much I enjoyed this citrus twist on the traditional southern chess pie. I'm not sure I'll want to have chess pie without the zest again. I tried candying both the peel and sliced tangerines so that I didn't waste any part of the fruit in this recipe and to make some garnish options. I have to say, I'm not sure the candied peel is worth it -- it's a pretty messy endeavor and doesn't have much of that citrusy zing that I wanted. The candied tangerine slices were a different story. They were simpler and packed a more zesty punch that added even more brightness to the pie.
This was a nice, if slightly decadent, finish to my New Year's day brunch. The sweetest part: introducing chess pie to all of these northerners who've never heard of it
Tangerine Chess Pie Recipe from Southern Living