Clementine Chess Pie

ChessPieSliceWhippedCreamForkbfLOSO. It turns out that Chess pie is basically custard pie with a bit of cornmeal in it – who knew?

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
ClementineZestbfLO•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.

ChessPieBatterbfLOHeat the oven to 450°.

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.

ChessPieBakedAngledbfLOPour into the pie shell and bake for 40 to 45 minutes, or until the center of the pie is set.

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.


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