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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The refreshing hint of citrus in Tangerine Chess Pie tempers the overt sweetness of traditional chess pie. Ingredients:
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 |
Directions:
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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