Filling is outstanding. Would be delighted if I saw this on a restaurant menu and tasted the result. Super easy too. Made with homemade crust and baked it partially before filling. Crust came out tough. Next time I'll try baking the crust along with the pie without any pre-baking.
Tangerine Chess Pie
Photo: Jennifer Davick; Styling: Annette Joseph
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Total: 2 Hours, 18 Minutes
- 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
- 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.
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