Tangerine Chess Pie

1- deep dish pie crust

1-1/2 Cups sugar

1 Tbsp all-purpose flour

1 Tbsp yellow cornmeal

¼ tsp salt

¼ cup butter or margarine, melted

¼ cup milk

2 tsp grated tangerine rind

1/3 cup fresh tangerine juice (get two tangerines)

1 Tbsp lemon juice

4 large eggs, lightly beaten

Garnishes: sweetened whipped cream (cool whip), tangerine slice

Bake piecrust according to directions

Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.

Bake at 350 F for 40 to 45 minutes or until center is set, shielding edges of crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish if desired.

Lemon-lime Chess pie

Substitute fresh lime juice for tangerine juice and 1 tsp fresh lime rind and 1 tsp fresh lemon rind for tangerine rind. Garnish with sweetened whipped cream, lime and lemon wedges , and grated lime and lemon rind if desired.

Orange Chess Pie

Substitute fresh orange juice and rind for tangerine juice and rind. Garnish, etc.

January 2001 Southern Living