Tangerine Chess Pie

Recipe from

Southern Living

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

Preparation

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.

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

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

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.

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.

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.

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.

January 2001
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