Pineapple Chess Pie3 Reviews
“I have no idea if this pie should be put in the ice box since I have never had any leftovers!!!” - by Victor
Original recipe yields 1 -9 inch pie
- Preheat oven to 425 degrees F (220 degrees C).
- Mix the white sugar, corn meal, eggs, melted butter or margarine, lemon juice and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9 inch unbaked pie shell.
- Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.
Amount Per Serving (8 total)
- 381 cal
- 16 g
- 56.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This pie will be great for the summer. Very easy and yummy. I used crushed pineapple in juice instead of syrup and added a litte bit more sugar and it worked out just fine...." See more"
"I found this pie to be excellent. I doubled the receipe, used fresh squoze lemon juice, extra large eggs, and a 20oz can of Libbys Pineapple sweetened with Splenda (I had that for some reason) I took..." See more the extra pineapple to equal the receipe and reserved it for a grilled mahi mahi with fresh ginger root, lemon,,,etc. Made Ina Gartens Perfect Pie Crust in the food processor and this was a truly inspiring dish that I will make again!"
Beth's Chess Pie
Bill Clinton's Lemon Chess Pie
Just swipe to see more like this.