Wednesday, February 8, 2012

Orange Chess Pie

My mom from the South we get to talking about her childhood there and what pie she like of her most loved dessert was a chess pie for it was not to sweet and a lovely silky pie filling,my dear mom then said she had not had a chess pie in along time.
i had little trouble i ran into i had no idea what a chess pie was i never see one or eating one i was born in Californian i had a lot of dessert's from all over but not chess,So i did what anyone would do go to the Internet and like it up.As you get to know there is no set recipe for the pie i look on alot of websites to find one that look right i  get it and made the pie for mom  and she WAS SO HAPPY.Anyway i find it on i  made a adapted i use orange's as the baking bites was a lemon chess pie, it was wonderful. O you can use  graham cracker pie crust or pie dough blind-bake it first and let it cool before adding the filling.

                                                          (Orange Chess Pie)
                                                                  4 large eggs, separated
                                                                  3/4 cup sugar
                                                                 3 tbsp butter, melted and cooled
                                                                  1/2 cup fresh orange juice
                                                                  1 tbsp orange zest
                                                                  1/2 tsp vanilla extract
                                                                 2 tbsp all purpose flour
                                                                    1/4 tsp salt

Preheat oven to 350F. Place pie crust on a baking sheet.
In a large bowl, whisk together egg yolks and sugar until well-combined. Add in butter, orange juice, orange zest, vanilla, flour and salt and whisk until smooth.
In a medium bowl, beat egg whites to stiff peaks. Gently whisk into the lemon mixture until batter is uniform, and no big streaks of egg white remain. Pour into prepared crust.
Bake for 30-35 minutes, until filling is set and the top of the pie is a dark golden color. Allow pie to cool on the pan for 20-30 minutes, then transfer it to a wire rack or to the counter top to cool (moving the pie while the filling is too hot may crack the crust).
Pie may be served slightly warm or chilled. If serving warm, allow pie to cool for at least 1 hour before serving.

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