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Cheryl's Lemon Chess Pie

Cheryl's Lemon Chess Pie

Cost $6, save $10

Source: Recommended by CookPal

  • 50 Min
  • 10 Servings
  • $6

INGREDIENTS

  • Crust

    • 1 refrigerated pie crust (such as Pillsbury®)

  • Filling

    • 🥚 4 extra large eggs
    • 🍋 2 small lemons, juiced
    • 🧂 2 cups white sugar
    • 🧈 ½ cup unsalted butter, at room temperature
    • 🥛 ½ cup whole milk
    • 🌾 2 tablespoons all-purpose flour
    • 2 tablespoons corn muffin mix (such as Jiffy®)
    • 🧂 ¼ teaspoon salt

STEPS

1

Preheat the oven to 350°F (175°C).

2

Let the pie crust come to room temperature for 10 minutes.

3

Unroll the crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust without pressing too hard. Transfer the crust into a 9x5/8-inch glass deep-dish pie plate. Gently form the sides and pinch the top edge to shape the crust without stretching. Place in a refrigerator.

4

In a bowl, beat eggs and lemon juice with an electric mixer until fluffy.

5

In another bowl, mix sugar and butter until creamy. Add this mixture to the egg mixture and beat for 1 minute until well mixed.

6

Add milk, flour, corn muffin mix, and salt to the mixture, beating until just blended. Pour the mixture into the prepared pie crust.

7

Bake in the preheated oven until the center is slightly browned, set, and does not wiggle, about 50 to 60 minutes.

8

Allow the pie to cool completely on a wire rack for 20 to 30 minutes.

9

Refrigerate the cooled pie for at least 2 hours before serving.

NUTRIENTS

Per 1 serving

🔥

385

Calories

  • 5
    Protein
  • 53
    Carbs
  • 18
    Fats

💡 Use fresh lemons for a more vibrant citrus flavor.Make sure the pie is fully set in the oven to avoid undercooked texture.Always refrigerate the pie as it helps the filling set and enhances the flavor.