TANGERINE CHESS PIE

Tangerine Chess Pie image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 8

Number Of Ingredients 12

1 box refrigerated pie crusts, softened as directed on box
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
Sweetened whipped cream
Tangerine peel strips

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