Tangerine Chess Pie

Enjoy this delicious tangerine pie that’s garnished with whipped cream – a wonderful dessert.

  • Prep Time 20 min
  • Total Time 2 hr 15 min
  • Servings 8

Ingredients

Crust

1
box refrigerated pie crusts, softened as directed on box

Filling

1 1/2
cups sugar
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon yellow cornmeal
1/4
teaspoon salt
1/4
cup butter, melted
2
teaspoons grated tangerine peel
1/3
cup fresh tangerine juice
1
tablespoon lemon juice
4
eggs, slightly beaten

Garnish, if desired

Sweetened whipped cream
Tangerine peel strips

  • 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on lightly floured surface. Stack crusts; roll into12-inch round. Press in bottom and up side of 9-inch glass pie plate; fold edges under and crimp. Prick bottom and side of crust with fork. Bake 8 minutes. Reduce oven temperature to 350°F. Cool crust 15 minutes.
  • 2 Meanwhile, in large bowl, mix all filling ingredients with whisk until blended. Pour into partially baked crust.
  • 3 Bake 40 to 45 minutes or until center is set, covering edges with foil after 20 minutes of baking to prevent excessive browning. Cool on cooling rack 1 hour. Garnish, if desired. Store covered in refrigerator.

Expert Tips

Orange peel and juice can be substituted for the tangerine peel and juice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
,
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
),
Sodium
410mg
410%;
Total Carbohydrate
63g
63%
(Dietary Fiber
0g
0%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 2 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.