Recipe: Tangerine Chess Pie (with orange, grapefruit and lemon-lime variations)
Desserts - Pies and TartsTANGERINE CHESS PIE
"On a cold, dreary day, Tangerine Chess Pie offers sweet sunshine by the slice. All of your favorite citrus fruits are in great supply right now. Mounds of ruby red grapefruit, juicy oranges, sweet tangerines, and tart lemons and limes dominate the produce section. Give them a squeeze, and turn the refreshing essence into this terrific dessert. When you need a shortcut, you can use cartons of fresh-squeezed juice. Some markets even carry fresh-squeezed tangerine juice. If tangerines aren't your favorite citrus fruit, then try a lemon-lime, orange, or grapefruit pie.
Classic chess pie gets a tangerine twist in this recipe. Also try the lemon-lime, orange, and grapefruit variations; then get ready to sample and smile."
1 (15-ounce) package refrigerated piecrusts
1 1/2 cups sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 tablespoon yellow cornmeal
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 (OPTIONAL):
Sweetened whipped cream
Tangerine slices
Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Bake piecrust at 450 degrees F for 8 minutes; cool on a wire rack.
Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.
Bake at 350 degrees F 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 with whipped cream and tangerine slices, if desired.
VARIATIONS:
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 slices, if desired.
LEMON-LIME CHESS PIE:
Substitute fresh lime juice for tangerine juice and 1 teaspoon grated lime rind and 1 teaspoon grated lemon rind for tangerine rind. Garnish pie with sweetened whipped cream, lime and lemon wedges, and grated lime and lemon rind, if desired.
Makes 1 (9-inch) pie
Source: Southern Living Annual Recipes 2001 by Southern Living Magazine
"On a cold, dreary day, Tangerine Chess Pie offers sweet sunshine by the slice. All of your favorite citrus fruits are in great supply right now. Mounds of ruby red grapefruit, juicy oranges, sweet tangerines, and tart lemons and limes dominate the produce section. Give them a squeeze, and turn the refreshing essence into this terrific dessert. When you need a shortcut, you can use cartons of fresh-squeezed juice. Some markets even carry fresh-squeezed tangerine juice. If tangerines aren't your favorite citrus fruit, then try a lemon-lime, orange, or grapefruit pie.
Classic chess pie gets a tangerine twist in this recipe. Also try the lemon-lime, orange, and grapefruit variations; then get ready to sample and smile."
1 (15-ounce) package refrigerated piecrusts
1 1/2 cups sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 tablespoon yellow cornmeal
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 (OPTIONAL):
Sweetened whipped cream
Tangerine slices
Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Bake piecrust at 450 degrees F for 8 minutes; cool on a wire rack.
Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.
Bake at 350 degrees F 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 with whipped cream and tangerine slices, if desired.
VARIATIONS:
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 slices, if desired.
LEMON-LIME CHESS PIE:
Substitute fresh lime juice for tangerine juice and 1 teaspoon grated lime rind and 1 teaspoon grated lemon rind for tangerine rind. Garnish pie with sweetened whipped cream, lime and lemon wedges, and grated lime and lemon rind, if desired.
Makes 1 (9-inch) pie
Source: Southern Living Annual Recipes 2001 by Southern Living Magazine
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!