TANGERINE CHESS PIE
Enjoy this delicious tangerine pie that's garnished with whipped cream - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 12
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
CLASSIC CHESS PIE
Classic chess pie filling consists of butter, eggs, flour and sugar. There are many variations, however, and I am partial to my spins! In this recipe, cornmeal and buttermilk add a boost in texture and tang that brings me home to my Southern roots. The oven temperature is lowered to cook the egg-based custard low-and-slow, making for a smooth and more tender filling.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
- Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
- Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
- Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F.
- For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F.
- Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve.
TANGERINE CHESS PIE
This is a very simple recipe and really good. I got this from my brother who is a fabulous cook. This is really good topped with a dollup of whipped cream or ice cream.
Provided by L. Duch
Categories Pie
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- WHISK sugar and next nine ingredients until smooth.
- Pour into unbaked pie crust BAKE 350 degrees for 40-45 minutes or u ntil center is set.
- NOTE: Any citrus fruit can be used.
CHESS PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h35m
Yield 8 to 10 servings (one 9-inch pie)
Number Of Ingredients 13
Steps:
- For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
- In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
- Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
- For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
- Slice the pie and serve with a dollop of whipped cream.
PAPAYA TANGERINE CHEESE PIE
This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Preparation time includes neither the time needed for the yogurt to strain nor the time for the finished pie to chill.
Provided by Sydney Mike
Categories Pie
Time 13m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spoon the yogurt into a large strainer lined with cheesecloth or white paper towels over a bowl, & allow to drain, loosely covered, in the refrigerator, until the yogurt has reduced to about 1 3/4 cups & is the consistency of soft cream cheese.
- In a food processor, process the gingersnaps to fine crumbs, then add the melted butter & process briefly to combine.
- Press the crumb mixture into the bottom & up the sides of an 8-inch pie pan.
- In a medium bowl, beat together the yogurt cheese & the sour cream until smooth, then beat in the sugar, tangerine zest & vanilla & set aside.
- In a small saucepan, sprinkle the gelatin over the tangerine juice concentrate, then warm the mixture over low heat, stirring just until the gelatin is dissolved, before removing from the heat.
- Beat the gelatin mixture into the yogurt cheese mixture.
- Stir 1 1/2 cups of the papaya into the yogurt cheese mixture, then pour the filling into the prepared crust, before refrigerating for 6 hours or overnight so the the filling is set.
- Just before serving, top the pie with the Mandarin oranges (in a tight circle around the edge & 8-10 in a tight circle in the middle, then sprinkle the remaining chopped papaya over the pie,.
Nutrition Facts : Calories 223.2, Fat 5.7, SaturatedFat 2.9, Cholesterol 12.8, Sodium 174.5, Carbohydrate 36.7, Fiber 1.6, Sugar 22.1, Protein 7.6
TANGERINE CHIFFON PIE
At once luscious and airy, indulgent and light, this pretty pie is a delicious study in contrasts. The crisp, buttery shortbread crust is topped with an ethereal chiffon; a mousselike filling with citrus flavor that's surprisingly bright given the pie's pale-sunshine color.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Boil juice in a small saucepan over medium-high heat until it has reduced to about 1 cup, 18 to 20 minutes. Remove from heat; set aside.
- Pulse cookies, 1 tablespoon lemon zest, and 1/4 cup sugar in a food processor until thoroughly combined. With processor running, add melted butter; process until combined. Press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
- Put lemon juice into a small bowl. Sprinkle with gelatin. Let soften 10 minutes. Meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes (do not let boil). Remove from heat. Add gelatin mixture, and whisk until gelatin has dissolved completely.
- Transfer gelatin-egg yolk mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes.
- Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form. Fold egg-white mixture into gelatin-egg yolk mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight.
TANGERINE SOUFFLé
Forget Paris! This tangerine-prickly pear soufflé‚ just went global and is alive and well in the Southwest.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h10m
Yield 12
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, mix 3/4 cup sugar, the water, tangerine juice, salt and gelatin. In small bowl, beat egg yolks slightly; stir into gelatin mixture. Heat just to boiling over medium heat, stirring constantly; boil and stir 1 minute. Remove from heat. Stir in 1 tablespoon tangerine peel. Refrigerate 20 to 30 minutes, stirring occasionally, just until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place pan in bowl of hot water; stir constantly until mixture is proper consistency.)
- Make 4-inch band of triple-thickness foil 2 inches longer than the circumference of 6-cup soufflé dish. Extend dish by securing band around outside edge.
- In large bowl, beat egg white powder and water with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold gelatin mixture into egg whites.
- In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold whipped cream into egg white mixture. Carefully turn into soufflé dish. Refrigerate about 8 hours or until set.
- In food processor or blender, place prickly pears. Cover and process until smooth. Press through sieve to remove seeds. In 1-quart saucepan, mix pears, honey and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in 1 teaspoon tangerine peel; cool.
- Just before serving, carefully remove foil band from soufflé. Serve soufflé with sauce. Store in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg
More about "tangerine chess pie food"
TANGERINE CHESS PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 2 hrs 18 minsServings 6-8
- Preheat oven to 450°. Unroll piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes; cool on a wire rack 15 minutes. Reduce oven temperature to 350°.
- Bake at 350° for 40 to 45 minutes or until center is set, shielding edges with foil after 20 minutes to prevent excessive browning. Cool 1 hour.
CHESS PIE RECIPES: TASTE OF THE SOUTH | SOUTHERN LIVING
From southernliving.com
OLD FASHIONED CHESS PIE RECIPE | I HEART RECIPES
From iheartrecipes.com
TANGERINE CHESS PIE - PORTLANDIA PIE LADY
From portlandiapielady.com
YOU'RE GOING TO WANT TO BAKE EVERY SINGLE ONE OF THESE CITRUS PIES
From southernliving.com
CHESS PIE WITH TOASTED MERINGUE — BRENALOU BAKES.
From brenaloubakes.com
RECIPE: TANGERINE CHESS PIE (WITH ORANGE, GRAPEFRUIT AND LEMON …
From recipelink.com
TANGERINE CHESS PIE | YUMMY FOOD, CHESS PIE, FOOD
From pinterest.co.uk
FRIENDS & FOODIES FOREVER: TANGERINE CHESS PIE
From friendsfoodiesforever.blogspot.com
TANGERINE CHESS PIE - RECIPELINK.COM
From recipelink.com
CHESS PIE RECIPE | THE NIBBLE WEBZINE OF FOOD ADVENTURES
From blog.thenibble.com
TANGERINE CHESS PIE | RECIPE | DESSERT PIE RECIPES, TANGERINE …
From pinterest.co.uk
WHAT IS CHESS PIE AND WHAT DOES IT TASTE LIKE? - MASHED
From mashed.com
TANGERINE CHESS PIE - PORTLANDIA PIE LADY | RECIPE | TANGERINE …
From pinterest.ca
TANGERINE CHESS PIE, A HARRY POTTER + SUPERNATURAL CROSSOVER …
From fanfiction.net
MAYBELLINE BABY LIPS CHERRY KISS
From mibxiz.ksadamboniecki.pl
TANGERINE CHESS PIE - CHAPTER 1 - GOWITHTHEFLO20 - SUPERNATURAL …
From archiveofourown.org
TANGERINE CHESS PIE RECIPE | MYRECIPES.COM - MASTERCOOK
From mastercook.com
TANGERINE RECIPES | ALLRECIPES
From allrecipes.com
FOODCOMBO
TANGERINE CHIFFON PIE INSPIRED BY GIRL SCOUT ... - FRESH FOOD IN A …
From freshfoodinaflash.com
RECIPE DOODLE: TANGERINE CHESS PIE AND CHOCOLATE CHESS PIE
From recipedoodle.blogspot.com
86 BEST TANGERINE RECIPES IDEAS | TANGERINE RECIPES, RECIPES, FOOD
From pinterest.ru
10 FRESH TANGERINE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHESS PIE - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
TANGERINE CREAM PIE | DESSERT RECIPES EASY, TANGERINE RECIPES, …
From pinterest.ca
TANGERINE CHESS PIE | YUMMY FOOD, CHESS PIE, FOOD
From pinterest.com
CHESS PIE ARCHIVES - PORTLANDIA PIE LADY
From portlandiapielady.com
SOUTHERN LIVING - TANGERINE CHESS PIE CALORIES, CARBS & NUTRITION …
From frontend.myfitnesspal.com
TANGERINE CHESS PIE - SOUTHERN RECIPES
From fooddiez.com
SLALOM HOLIDAYS
From ryyk.restauracjakopalniasmaku.pl
TANGERINE CHESS PIE - SOUTHERN RECIPES
From fooddiez.com
WWW.FANFICTION.NET
TANGERINE PIE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST CHESS PIE RECIPE - HOW TO MAKE CHESS PIE - THE PIONEER …
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love