Lemon Chess Pie

Southerners are renowned for their dessert specialties and this recipe doesn't disappoint!
Chess Pie
Ready in
45 m

But every true Southern cook goes back over and over to the simplest of all pies; the one that doesn’t rely on fancy fruit and exotic ingredients. I’m talking about chess pie.

We're using store-bought frozen piecrusts for consistency and expediency for this recipe. They work well, and unlike many homemade piecrusts, the frozen crusts don’t need to be blind-baked before baking the filling.

This recipe is courtesy of Hotty Toddy.

10
Servings
353
Calories Per Serving
Deliver Ingredients
Makes
1 pie

Ingredients

  • pie dough for 1 single-crust pie (10-inch) baked and cooled OR make it from scratch
  • 2 Cups white granulated sugar
  • 1/2 Cup salted butter
  • 5 large eggs
  • 1 Cup whole milk
  • 1 T all-purpose flour
  • 1 T yellow cornmeal
  • 1/4 c fresh lemon juice
  • Zest of 3 lemons (about 3 T grated lemon rind)

Directions

Preheat oven to 350˚F.

Cream sugar and butter; add eggs and milk. Beat well. Mix in the flour, cornmeal, lemon juice and lemon zest.

 Pour mixture into a 10-inch pie shell; bake at 350˚F in preheated oven until done, about 35 to 40 minutes. 

Serve immediately.

Nutritional Facts

Total Fat
13g
20%
Sugar
42g
N/A
Saturated Fat
7g
36%
Cholesterol
120mg
40%
Protein
6g
12%
Carbs
54g
18%
Vitamin A
129µg
14%
Vitamin B12
0.4µg
5.9%
Vitamin C
4mg
7%
Vitamin D
1µg
0.2%
Vitamin E
0.6mg
3.1%
Vitamin K
1µg
2%
Calcium
64mg
6%
Fiber
0.7g
3%
Folate (food)
22µg
N/A
Folate equivalent (total)
86µg
22%
Folic acid
38µg
N/A
Iron
1mg
7%
Magnesium
13mg
3%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
5%
Phosphorus
98mg
14%
Polyunsaturated
1g
N/A
Potassium
107mg
3%
Riboflavin (B2)
0.2mg
14%
Sodium
259mg
11%
Sugars, added
40g
N/A
Thiamin (B1)
0.1mg
9.1%
Trans
0.4g
N/A
Zinc
0.6mg
4.2%

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