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Tangerine Chess Pie
2 hr 15 min
box refrigerated pie crusts, softened as directed on box
tablespoon Gold Medal™ all-purpose flour
tablespoon yellow cornmeal
cup butter, melted
teaspoons grated tangerine peel
cup fresh tangerine juice
tablespoon lemon juice
eggs, slightly beaten
Garnish, if desired
Sweetened whipped cream
Tangerine peel strips
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.
Meanwhile, in large bowl, mix all filling ingredients with whisk until blended. Pour into partially baked crust.
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.
Orange peel and juice can be substituted for the tangerine peel and juice.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Starch; 2 1/2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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