3.666665
6 ratings

Lemon Chess Pie

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

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.

Ready in
45 m
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%