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Tangerine Chess Pie

Photo: Jennifer Davick; Styling: Annette Joseph
Hands-on time 15 mins
Total time 2 hrs, 18 mins
Yield Makes 6 to 8 servings
The refreshing hint of citrus in Tangerine Chess Pie tempers the overt sweetness of traditional chess pie.

Ingredients

  • 1 (14.1-oz.) package refrigerated piecrusts
  • 1 1/2 cups sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon plain yellow cornmeal
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 2 teaspoons tangerine or orange zest
  • 1/3 cup fresh tangerine or orange juice
  • 1 tablespoon lemon juice
  • 4 large eggs, lightly beaten
  • Garnishes: sweetened whipped cream, tangerine slices

How to Make It

  1. Preheat oven to 450°. Unroll piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes; cool on a wire rack 15 minutes. Reduce oven temperature to 350°.

  2. Whisk together sugar and next 8 ingredients until blended. Pour into prepared piecrust.

  3. Bake at 350° for 40 to 45 minutes or until center is set, shielding edges with foil after 20 minutes to prevent excessive browning. Cool 1 hour.