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Tangerine Chess Pie

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Tangerine Chess Pie
  • Prep 20 min
  • Total 2 hr 15 min
  • Servings 8
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Enjoy this delicious tangerine pie that’s garnished with whipped cream – a wonderful dessert.
Updated Feb 14, 2013

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Orange peel and juice can be substituted for the tangerine peel and juice.

Nutrition

450 Calories, 21g Total Fat, 5g Protein, 63g Total Carbohydrate

Nutrition Facts

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