I, lamentably, but predictably, took some liberties. Oh, help. Guests for dinner! Didn’t have time to fool with piecrust, but had a grocery store crumb crust on hand. Had a bunch of mandarin oranges. Made the filling otherwise as directed, filled the pie crust, baked it, and topped with freshly whipped cream, to which I’d added a wee bit of Cointreau. It really was very good, and a nice change of pace from the common key lime pie. May well make it again, but perhaps with a little more cornmeal, and a little less sugar. Great part is you can make it late afternoon and serve at dinnertime that same evening. No overnight refrigeration required.
I loved this pie. It isn't close to the same recipe I made, as a child, but I am sure it will be more kind to my 30+ body!This has more of the texture of lemon meringue than pecan pie (which is the texture I remember from chess pie).
As a professional caterer, I am always trying new recipes out on my family, neighbors, + friends...I made this recipe this week. Everyone (including my guests) told me NOT to ever make it again. Except for my delicious, flaky pie crust, nothing else was eaten in total. It was gritty, lacking in taste, + lacked that chess pie texture we love. I will go back to my great grandmother's tried and true one. Do not waste your time with this one.
This pie was excellent! Much like another Southern Living recipe for a key lime pie from years ago that is a favorite, but much easier to make! Everyone (kids included) loved it!
excellent results -