TANGERINE CHESS PIE
Enjoy this delicious tangerine pie that's garnished with whipped cream - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 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.
- Meanwhile, in large bowl, mix all filling ingredients with whisk until blended. Pour into partially baked crust.
- Bake 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 Facts : Calories 450, Carbohydrate 63 g, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 410 mg
TANGERINE CHESS PIE
This is a very simple recipe and really good. I got this from my brother who is a fabulous cook. This is really good topped with a dollup of whipped cream or ice cream.
Provided by L. Duch
Categories Pie
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- WHISK sugar and next nine ingredients until smooth.
- Pour into unbaked pie crust BAKE 350 degrees for 40-45 minutes or u ntil center is set.
- NOTE: Any citrus fruit can be used.
CHESS PIE
This is a very old Southern recipe. It's a very sweet, rich pie which cannot be described as anything but marvelous. This is not my personal recipe but was passed to me by my grandmother and from her grandmother and so on and so forth.
Provided by T. Knecht
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.
- Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 62 g, Cholesterol 125.8 mg, Fat 22.1 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 10.3 g, Sodium 242.3 mg, Sugar 51.1 g
LEMON CHESS PIE
This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.
Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.
TANGERINE CHIFFON PIE
At once luscious and airy, indulgent and light, this pretty pie is a delicious study in contrasts. The crisp, buttery shortbread crust is topped with an ethereal chiffon; a mousselike filling with citrus flavor that's surprisingly bright given the pie's pale-sunshine color.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Boil juice in a small saucepan over medium-high heat until it has reduced to about 1 cup, 18 to 20 minutes. Remove from heat; set aside.
- Pulse cookies, 1 tablespoon lemon zest, and 1/4 cup sugar in a food processor until thoroughly combined. With processor running, add melted butter; process until combined. Press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
- Put lemon juice into a small bowl. Sprinkle with gelatin. Let soften 10 minutes. Meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes (do not let boil). Remove from heat. Add gelatin mixture, and whisk until gelatin has dissolved completely.
- Transfer gelatin-egg yolk mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes.
- Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form. Fold egg-white mixture into gelatin-egg yolk mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight.
TANGERINE MERINGUE PIE
Make and share this Tangerine Meringue Pie recipe from Food.com.
Provided by Irmgard
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
- Gradually add the tangerine juice and water, whisking until smooth.
- Cook over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
- In a medium-size bowl, lightly beat the eggs with a whisk.
- Gradually whisk in the remaining 1/4 cup sugar.
- Stir a small amount of the filling into the egg mixture to temper them.
- Then add the yolk mixture to the saucepan, blending the mixtures together.
- Be sure to reach into the crease of the pan.
- Slowly cook the filling until it is thick, about 1 minute longer.
- Whisk briefly to smooth the filling, but DO NOT OVERMIX.
- Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
- Pour the filling into the baked pie shell.
- MAKE THE MERINGUE: Preheat the oven to 350 degrees.
- Position the oven rack to the lower third of the oven.
- In a small bowl, combine the sugars.
- Set aside.
- In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and increase the mixer speed to medium-high.
- Beat until the egg whites form firm peaks, but are not dry.
- Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
- Beat the whites until thick and glossy, about 30 seconds longer.
- With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
- With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
- Swirl the meringue with the back of the tablespoon to form peaks.
- To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
- Bake the pie for 15 minutes or until lightly browned.
- Cool the pie away from drafts.
- Do not cut the pie until it is almost cool.
OLD-FASHIONED CHESS PIE
This recipe dates back many years and has certainly stood the test of time. It's very rich, so small servings might be in order.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and egg. Add cornmeal and flour until well blended. Beat in milk and vanilla (do not over beat). Pour into the pastry shell. , Bake at 325° for 55-65 minutes or until the filling is almost set. Cool on a wire rack. , For topping, heat 1/2 cup sugar in a small heavy saucepan over low heat without stirring until partially melted, about 5 minutes. Cook and stir with a metal spoon until syrup is completely melted and golden, about 5 minutes. Stir in the milk, butter and remaining sugar (mixture will be lumpy). Cook over medium heat, stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat. , Pour into a small bowl without stirring. Cool, without stirring, to 190°. Beat on high speed until mixture turns light brown and creamy and a candy thermometer reads 130°-137°, about 5 minutes. Immediately spread over pie. Store in the refrigerator.
Nutrition Facts : Calories 710 calories, Fat 36g fat (19g saturated fat), Cholesterol 226mg cholesterol, Sodium 365mg sodium, Carbohydrate 96g carbohydrate (79g sugars, Fiber 0 fiber), Protein 5g protein.
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TANGERINE CHESS PIE RECIPE | MYRECIPES
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5/5 (3)Total Time 2 hrs 18 minsServings 6-8
- 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°.
- 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.
TANGERINE CHESS PIE RECIPE | MYRECIPES
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- 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.
- 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.
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