The nice folk at Southern Living featured a tangerine chess pie a month or so ago, and I was sorely tempted. Then, I picked up a bag of kinda late-season Clementines, and they were not as sweet and smooth as I prefer.
A plan was formed…
•1-1/2 cup sugar
•1 tbsp flour
•1 tbsp yellow cornmeal
•1/4 tsp salt
•1/4 cup butter or margarine, melted
•1/4 cup milk – I used 1/8 cup skim and 1/8 cup half & half
•2 tsp grated tangerine rind
– about 8 clementines
•1/3 cup fresh tangerine juice
– also JUST about 8 clementines
•1 tbsp lemon juice
•4 large eggs, lightly beaten
•One pie crust – the nice folk at Southern Living called for store bought, I made my own favorite, but you do what you like.
However you’ve come to it, lay your pie crust in your pie pan and crimp the edges.
Bake for 8 minutes and set aside on a rack to cool. I used pie weights, but you could probably get by without them.
Reduce the oven temp to 350°.
Whisk the sugar together with everything else until well blended. I used my stand mixer with the whisk attachment, and mixed on high until light and bubbly.
Check after about 20 minutes, and cover the crust edges with a bit of aluminum foil to keep it from browning too much.
Remove the finished pie from the oven and cool on a rack.
I served mine with a bit of fresh whipped cream and some Mandarin orange slices.