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Tangerine Chess Pie
Tangerine Chess Pie
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Prep Time:
20 minutes
Total Time:
2 hours 15 minutes
Indulge in a delightful tangerine pie topped with fluffy whipped cream for a delectable treat.
Ingredients:
  • 1 box refrigerated pie crusts, softened as directed on box
  • 1 1/2 cups sugar
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon yellow cornmeal
  • 1/4 cup butter, melted
  • 2 teaspoons grated tangerine peel
  • 1/3 cup fresh tangerine juice
  • 1 tablespoon lemon juice
  • 4 eggs, slightly beaten
  • Sweetened whipped cream
  • Tangerine peel strips
Instructions:
  • Preheat oven to 450°F. Take pie crusts out of pouches and gently unroll them on a floured surface. Stack the crusts and roll them out into a 12-inch round shape. Press the crust into a 9-inch glass pie plate, folding and crimping the edges. Prick the bottom and sides of the crust with a fork. Bake for 8 minutes. Lower the oven temperature to 350°F. Allow the crust to cool for 15 minutes.
  • In a large bowl, whisk together all filling ingredients until fully blended. Transfer the mixture into the partially baked crust.
  • Bake for 40-45 minutes until the center is set, covering the edges with foil after 20 minutes to avoid over-browning. Allow to cool on a rack for 1 hour. Garnish as desired and store covered in the refrigerator.

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