Lemon Chess Pie I9 Reviews
“The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!” - by Victor
Original recipe yields 1 - 9 inch pie
- Combine eggs, sugar, cornmeal, melted butter or margarine, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set. Serve at room temperature.
Amount Per Serving (8 total)
- 365 cal
- 16.2 g
- 53 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"I have been looking for a lemon chess pie recipe like that used by Rich's (a Southern dept. store) years ago. This one is pretty darn close. :-) I used evaporated milk and the juice of three lemons ..." See morerather than just two. The next time I make it, I'll reduce the sugar a little, because it *was* a little sweeter than I remember. A standard 9" pie crust was a little too shallow for the custard - next time, I'll try a deep-dish pie crust. And I'm still trying to work out the perfect baking time. All in all, this is a great recipe - with a little tweaking, I think it'll be perfect!"
"Agree with other reviewers that this pie is very easy to make. Used evaporated milk (for extra creaminess) and added grated rind from one lemon (for more lemon flavor). My family enjoyed it, although ..." See moreI found the filling a little too sweet. The pie is also very good eaten cold. Baked for approximately 25 minutes at 350 degrees."
Beth's Chess Pie
Shaker Lemon Pie
Just swipe to see more like this.