This orange chess pie can be made with fresh squeezed orange juice or premade juice. For maximum flavor, if you use premade orange juice, be sure to buy 100% pure. Some of the store brands are watered down to maximize profits and nowhere close to being 100% pure juice. When orange juice says “from concentrate” it still might not be 100% juice. The processors might remove 50% of the water to create the concentrate but then create the finished product by adding 100% water. This leaves you with a juice that almost 34% water and only 66% juice.
I found several recipes online for blood orange chess pie. You can use blood orange juice if you’re lucky enough to find blood oranges. They have a very short season and aren’t available in most areas of the country. If you have multiple types of oranges available I’d recommend Valencia, Cara Cara navels, or Clementines. The Clementines are usually sold under the brand names of Halo or Cuties. I personally prefer mandarin oranges but it takes a lot or fruit to obtain 1/2 cup of juice.
Once again I should reiterate that you should never dump both dry and liquid ingredients in a bowl and just whisk together. It irritates me when I notice a recipe recommends dumping dry and liquid ingredients together. Unless you’re using an electric mixer there will always be patches of unmixed ingredients. Eggs should be whisked together before they’re added to dry ingredients. If the recipe calls for melted butter, juices, milk, or liquid flavorings, whisk all of them together before adding to the dry ingredients.
Orange Chess Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 large bowl
- 1 medium bowl
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust (or make your own crust)
- 1 1/2 cups granulated sugar
- 1/2 cup orange juice (preferably fresh squeezed)
- 6 Tbsp butter melted and cooled
- 2 Tbsp yellow cornmeal
- 1/2 tsp vanilla extract
- 5 eggs large
Instructions
Prebake The Crust
- Refrigerated pie crusts should always sit at room temperate for 15-20 minutes as directed on the package.
- The package should show directions on how to prebake the crust. If not, bake at 400℉ for 10 minutes.
- If you notice any bubbles forming while the crust is baking, gently press them down with a spoon.
- Allow crust to cool to room temperature before adding the filling.
- Reduce oven temperature to 350℉.
Prepare The Filling
- In large bowl whisk together the sugar and cornmeal.
- In medium bowl whisk together the eggs, cooled butter, orange juice, and vanilla extract until thoroughly blended.
- Pour the liquid ingredients over the dry ingredients and mix until completely incorporated. Mix until none of the liquids are visible, ie no streaks of egg or juice.
- Pour or spoon the mixture into the cooled pie crust.
Bake
- Bake on middle rack at 350℉ for 45-50 minutes.
- IF you notice the crust becoming too dark, use a pie crust shield or wrap strips of aluminum foil around the edge of the crust.
- Pie is done when center if firmly set and not jiggly.
Cool
- Allow to sit on wire cooling rack for 2 hours or until the pie plate is cool to the touch.