RECIPE # 4815 - TANGERINE CHESS PIE - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4815 - TANGERINE CHESS PIE - Thursday, April 26, 2012

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DAISY KING / MISS DAISY'S KITCHEN

1 (14.1-oz.) package refrigerated piecrusts

1 1/2 cups sugar

1 tablespoon all-purpose flour

1 tablespoon plain yellow cornmeal

1/4 teaspoon salt

1/4 cup butter, melted

2 teaspoons tangerine or orange zest

1/3 cup fresh tangerine or orange juice

1 tablespoon lemon juice

4 large eggs, lightly beaten

Garnishes: sweetened whipped cream, tangerine slices

Preparation

  1. 1. Preheat oven to 450°. Unroll piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes; cool on a wire rack 15 minutes. Reduce oven temperature to 350°.
  2. 2. Whisk together sugar and next 8 ingredients until blended. Pour into prepared piecrust.
  3. 3. Bake at 350° for 40 to 45 minutes or until center is set, shielding edges with foil after 20 minutes to prevent excessive browning. Cool 1 hour.

Southern Living
FEBRUARY 2012

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