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Orange Chess Pie with Cranberry Gelée
A layered dessert featuring a bright citrus chess filling topped with a tart cranberry gelée and mascarpone whipped cream. The contrast between the rich, sweet orange filling and the sharp, clear cranberry layer creates a beautifully balanced flavor profile. Serve it as a colorful finish for holiday gatherings or winter dinner parties. Expect a creamy, bright, and slightly tangy bite with a buttery crust.
Ingredients
- 1 (14.1-oz.) pkg. refrigerated piecrusts (such as Pillsbury)
- 1½ cups granulated sugar
- 1 Tbsp. all-purpose flour, plus more for work surface
- 1 Tbsp. plain yellow cornmeal
- ¼ tsp. kosher salt
- ¼ cup butter, melted
- 2 tsp. grated orange zest plus ⅓ cup fresh juice (from 1 large navel orange)
- 1 Tbsp. fresh lemon juice (from 1 lemon)
- 4 large eggs, lightly beaten
- 1 (12-oz.) pkg. fresh cranberries
- ¼ cup fresh lemon juice (from 2 large lemons)
- ½ cup plus 1 Tbsp. granulated sugar, divided
- 2½ tsp. unflavored gelatin (from 1 [¼-oz.] envelope)
- 2 Tbsp. fresh orange juice (from 1 orange)
- 1 (8-oz.) container mascarpone cheese
- ¼ cup powdered sugar
- 2 tsp. vanilla extract
- 1 cup heavy whipping cream
Instructions
- 1Preheat the oven to 450°F. Stack the unrolled piecrusts on a lightly floured surface and roll them into a 12-inch circle. Lightly grease a 9-inch pie plate with cooking spray. Fit the crust into the plate, fold the edges under, and crimp. Prick the bottom and sides with a fork. Line the crust with parchment paper, fill with pie weights, and bake for 9 minutes. Remove the weights and parchment, then let the crust cool on a wire rack for 15 minutes. Reduce the oven temperature to 350°F.
- 2Whisk the sugar, flour, cornmeal, and salt together in a large bowl. Add the melted butter, orange zest, orange juice, lemon juice, and eggs, whisking until thoroughly combined. Pour the filling into the prepared piecrust.
- 3Bake at 350°F for 40 to 45 minutes until the center is set. Shield the edges with aluminum foil after 30 minutes if they begin to brown too quickly. Let the pie cool on a wire rack for 2 hours, then cover and chill in the refrigerator for about 2 hours until completely cold.
- 4Combine the cranberries and 4 cups of water in a saucepan, bringing the mixture to a boil over medium-high heat. Cover the pan, reduce the heat to medium-low, and simmer for 15 to 20 minutes until the berries pop. Pour the mixture through a fine mesh strainer into a small bowl and discard the solids without pressing on them to keep the liquid clear. Return the strained juice to the saucepan. Stir in the lemon juice and a half cup of granulated sugar. Cook over medium-high heat for about 3 minutes, stirring constantly until the sugar dissolves.
- 5Stir 1 and 1/4 cups of the prepared cranberry juice mixture and the remaining 1 tablespoon of granulated sugar together in a small saucepan. Sprinkle the gelatin over the top and let it stand for 5 minutes. Cook over medium heat for about 5 minutes, stirring occasionally, just until the mixture steams and the gelatin dissolves. Remove the pan from the heat, let it cool for 20 minutes, and stir in the orange juice.
- 6Gently drizzle the cranberry gelatin mixture evenly over the top of the chilled pie. Cover and chill for about 1 hour until the gelée sets completely.
- 7Whisk the mascarpone cheese, powdered sugar, and vanilla extract together in a large bowl just until blended. In a separate bowl, beat the heavy whipping cream with an electric mixer on medium speed for about 1 and 1/2 minutes until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. Dollop the cream over the top of the chilled pie before serving.