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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) package refrigerated piecrusts |
1 1/2 cups sugar |
1 tablespoon all-purpose flour |
1 tablespoon yellow cornmeal |
1/4 teaspoon salt |
1/4 cup butter or margarine, melted |
1/4 cup milk |
2 teaspoons grated tangerine rind |
1/3 cup fresh tangerine juice |
1 tablespoon lemon juice |
4 large eggs, lightly beaten |
garnishes: sweetened whipped cream, tangerine slices |
Directions:
1. Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into one 12-inch circle. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Bake piecrust at 450° for 8 minutes; cool on a wire rack.
3. Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.
4. Bake at 350° for 40 to 45 minutes or until center is set, shielding edges of crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish, if desired.
5. Lemon-Lime Chess Pie: Substitute fresh lime juice for tangerine juice and 1 teaspoon fresh lime rind and 1 teaspoon fresh lemon rind for tangerine rind. Garnish with sweetened whipped cream; lime and lemon wedges; and grated lime and lemon rind, if desired.
6. Orange Chess Pie: Substitute fresh orange juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream, orange slices, and orange rind, if desired.
7. Grapefruit Chess Pie: Substitute fresh grapefruit juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream and grapefruit rind or lime rind and lime pieces, if desired.
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