Orange Chess Pie
1 (9-inch) pie
Prep Time 12 min
Baking Time: 53 min
package (15-ounce) refrigerated pie crusts
- 1-1/2 cups
- 1/4 teaspoon
- 1/4 cup
- 1/4 cup
- 1/3 cup fresh
Tablespoon lemon juice
large eggs, lightly beaten
Garnish: sweetened whipped cream, tangerine slices
Preheat oven to 450° F.
Unfold pie crust and stack pie crusts on a
lightly floured surface. Roll into 1 12-inch circle.
Fit pie crust into a 9-inch pie plate
according to package directions. Fold edges under and crimp.
Bake pie crust for 8 minutes and cool on a
Reduce oven to 350° F.
In a mixing bowl, whist together sugar,
flour, salt, cornmeal, butter or margarine, milk, orange rind,
orange juice, orange juice, and eggs. Pour into piecrust.
Bake for 40 to 45 minutes or until center
is set, shielding edges of crust with aluminum foils after 20
minutes to prevent excessive browning.
Cool on wire rack. If desired, garnish with whipped cream,
orange rind, and orange slices.