I love this recipe. Since it's "pie day" I was looking for a way to teach my kids a little something in addition to baking a treat for them. I described the murky/unknown history of chess pies and the ingredients historical availability. The big surprise though was how wonderful the pie tasted when it was done. Made from easily-at-hand ingredients, I see making it many more times. I'm not a big fan of citrus rind or marmalade. The orange flavor here was not overpowering or bitter. The pie was fantastic served just slightly warm with a dollop of whipped topping. Easy, sort of fast, plain ingredients, and just plain wonderful. This recipe is a keeper.
Orange Chess Pie
- 1 (15-ounce) package refrigerated piecrusts
- 1 1/2 cups sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon yellow cornmeal
- 1/4 teaspoon salt
- 1/4 cup butter or margarine, melted
- 1/4 cup milk
- 2 teaspoons grated orange rind
- 1/3 cup fresh orange juice
- 1 tablespoon lemon juice
- 4 large eggs, lightly beaten
- Garnishes: sweetened whipped cream, orange slices, and orange rind, if desired
- Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into one 12-inch circle. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
- Bake piecrust at 450º for 8 minutes; cool on a wire rack.
- Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.
- Bake at 350º for 40 to 45 minutes or until center is set, shielding edges of crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish, if desired.
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