Tangerine Chess Pie
1- deep dish pie crust
1-1/2 Cups sugar
1 Tbsp all-purpose flour
1 Tbsp yellow cornmeal
¼ tsp salt
¼ cup butter or margarine, melted
¼ cup milk
2 tsp grated tangerine rind
1/3 cup fresh tangerine juice (get two tangerines)
1 Tbsp lemon juice
4 large eggs, lightly beaten
Garnishes: sweetened whipped cream (cool whip), tangerine slice
Bake piecrust according to directions
Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.
Bake at 350 F 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.
Lemon-lime Chess pie
Substitute fresh lime juice for tangerine juice and 1 tsp fresh lime rind and 1 tsp fresh lemon rind for tangerine rind. Garnish with sweetened whipped cream, lime and lemon wedges , and grated lime and lemon rind if desired.
Orange Chess Pie
Substitute fresh orange juice and rind for tangerine juice and rind. Garnish, etc.
January 2001 Southern Living