Tangerine Chess Pie
A southern classic of sweet tangerine deliciousness baked in a flaky buttery crust, & topped with tangerine-zested whipped cream!
Ingredients
Pie Crust - Makes one 9-inch pie shell
- 1 cup flour
- 1/2 cup vegetable shortening or butter
- 1 tablespoon C&H pure cane granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/4 cup cold water
Filling
- 1-1/2 cups C&H Pure Cane granulated sugar
- 2 tablespoons cornmeal (ground in blender for finer consistency)
- 2 tablespoons cornstarch or Clear-jell
- pinch of salt
- 1/2 cup butter, melted and cooled
- 2/3 cup buttermilk
- 2 teaspoons pure vanilla
- 4 large eggs
- zest from 1 tangerine
- 1/3 cup tangerine juice (may use 1/4 cup OJ plus 1 tablespoon lemon)
- 1 prepared unbaked 9-inch pie shell
Tangerine Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup C&H pure cane granulated sugar
- zest from one tangerine
- tangerine curls for garnish (see link to instructions above)
Instructions
Pie Crust - Makes one 9-inch pie shell
- In a large bowl stir together all dry ingredients. Using a large serving fork (or pastry cutter) cut in the shortening until crumbly & pea size.
- Add the cold water all at once, stir just until combined (about 4 or 5 stirs is all it should take).
- On a floured surface, roll out dough and place in a 9-inch pie plate. Cut and crimp edges by hand or fork. Set aside for filling.
Filling:
- Preheat oven to 350 degrees
- Mix the buttermilk with the tangerine juice, set aside.
- In a separate bowl, whisk together the sugar, cornmeal, cornstarch and salt. Using an electric beat in the cooled butter, buttermilk mixture, and vanilla.
- Add the eggs, mixing with electric mixer until thoroughly blended in. Stir in tangerine zest.
- Pour into pie shell and bake at 350 degrees until golden brown and set, about 50 to 60 minutes.
- Cool completely, keep refrigerated after cooled. Serve with tangerine whipped cream (see below) and garnish with tangerine curls, and dig in.
Tangerine Whipped Cream
- Stir the tangerine zest with the granulated sugar and let sit for about 30 minutes (this can be done the night before, room temp). While the sugar is mingling with the sugar go ahead and make your crust.
- With an electric mixer (I am a Kitchenaid fan) add the tangerine zested sugar to the heavy cream and beat until stiff peaks form, about 7 to 8 minutes. Top cooled pie with tangerine whipped cream.