Enjoy this delicious tangerine pie that’s garnished with whipped cream – a wonderful dessert.
Tangerine Chess Pie
- Prep Time 20 min
- Total 2 hr 15 min
- Servings 8
- Ingredients 12
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
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, in large bowl, mix all filling ingredients with whisk until blended. Pour into partially baked crust.
-
Step3Bake 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.
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
4Tips from the Betty Crocker Kitchens
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