Follow by Email

Thursday, November 28, 2013

TANGERINE CHESS PIE and CHOCOLATE CHESS PIE

Happy Thanksgiving - here is a little something sweet to finish the festivities!!

TANGERINE CHESS PIE


1 package of refrigerated piecrusts
1 1/2 cups sugar
1 tablespoon flour
1 tablespoon yellow cornmeal
1/4 teaspoon salt
1/4 cup butter, melted
2 teaspoons tangerine or orange zest
1/3 cup fresh tangerine or orange juice
1 tablespoon lemon juice
4 large eggs, lightly beaten

Heat oven to 450F.
Unroll piecrusts, fit one into a 9 inch pie plate. Prick bottom and sides of crust with a fork. Bake 8 minutes, cool on a wire rack 15 minutes. Reduce oven temperature to 350F.
Whisk together sugar, flour, cornmeal, salt, butter, zest, tangerine and lemon juices and eggs, until blended. Pour into prepared piecrust.
Bake for 35 to 40 minutes, or until center is set.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes

CHOCOLATE CHESS PIE


1 ready made pie crust
1/2 cup butter
2 ounces chocolate
2/3 cup evaporated milk
2 eggs
1 teaspoons vanilla extract
1 1/2 cups sugar
3 tablespoons cocoa
2 tablespoons flour
1/8 teaspoon salt

Heat oven to 350F.
Fit pie crust into a 9-inch pie plate.
Microwave butter and chocolate, until melted and smooth, about 1 1/2 minutes, stirring at 30 second intervals.
Whisk in evaporated milk, eggs and vanilla.
Stir together sugar, cocoa, flour and salt. Add sugar mixture to chocolate mixture, whisking until smooth, Pour mixture into prepared crust.
Bake for 35 to 40 minutes, or until pie is set. Remove to a wire rack, and cool completely.
Enjoy!

Recipe adapted from Southern Living, November 2011
www.southernliving.com › Food › Recipes

SOUTHERN CHESS PIE


1/3 cup butter
1 cup sugar
1 tablespoon flour
3 eggs
1 cup evaporated milk
1/4 teaspoon nutmeg
1 teaspoon vanilla
pinch of salt
1 pie shell

Heat oven to 400F.
Cream and sugar in a bowl together. Stir in the flour. Add lightly beaten eggs, evaporated milk, nutmeg, vanilla and salt, mix well.
Pour into unbaked pie shell, bake for 15 minutes. Reduce temperature to 300F and bake for 30 minutes longer. Refrigerate after it cools completely.
Enjoy!

Recipe adapted from The Holiday Cookbook, 2009

No comments:

Post a Comment