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Tangerine Chess Pie

Yield Makes 1 (9-inch) pie

Ingredients

  • 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 tangerine rind
  • 1/3 cup fresh tangerine juice
  • 1 tablespoon lemon juice
  • 4 large eggs, lightly beaten
  • Garnishes: sweetened whipped cream, tangerine slices

How to Make It

  1. Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into one 12-inch circle. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

  2. Bake piecrust at 450° for 8 minutes; cool on a wire rack.

  3. Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.

  4. Bake at 350° 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.

  5. Lemon-Lime Chess Pie: Substitute fresh lime juice for tangerine juice and 1 teaspoon fresh lime rind and 1 teaspoon fresh lemon rind for tangerine rind. Garnish with sweetened whipped cream; lime and lemon wedges; and grated lime and lemon rind, if desired.

  6. Orange Chess Pie: Substitute fresh orange juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream, orange slices, and orange rind, if desired.

  7. Grapefruit Chess Pie: Substitute fresh grapefruit juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream and grapefruit rind or lime rind and lime pieces, if desired.