Tangerine Chess Pie

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

Ingredients

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

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

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.