Tangerine Chess Pie

Tangerine Chess Pie

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

Prep Time

20

Minutes

Total Time

2:15

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings (1 slice)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
Orange peel and juice can be substituted for the tangerine peel and juice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • Total Fat 21g
      • (Saturated Fat 10g,),
    • Sodium 410mg;
    • Total Carbohydrate 63g
      • (Dietary Fiber 0g,
    • Protein 5g;
    Percent Daily Value*:
      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.