Cheryl's Lemon Chess Pie

Recipesfull introduces to you: Pie Recipes. (Cheryl's Lemon Chess Pie). A true Southern favorite, this is a wonderful chess pie with the tart taste of lemon. My great grandmother gave me this recipe and I make it every year for the holidays. This pie must be refrigerated.

Brief

Prep 20 mins

Cook: 50 mins

Additional: 2hrs30 mins

Total: 3hrs40 mins

Servings: 10

Yield: 1 9-inch pie

Cheryl's Lemon Chess Pie

Ingredients

1 refrigerated pie crust (such as Pillsbury®)

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

No-Bake Mile-High Banana Split Pie

Dessert

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Let pie crust come to room temperature for 10 minutes.

Step 3

Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.

Step 4

Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed for 1 minute. Add milk flour corn muffin mix and salt; beat until just blended. Pour into the prepared pie crust.

Step 5

Bake in the preheated oven until center is slightly browned set and does not wiggle 50 to 60 minutes. Place on a wire rack until completely cool 20 to 30 minutes. Refrigerate for at least 2 hours.

Nutritional Information

Cheryl's Lemon Chess Pie

Servings Per Recipe:10

Calories: 384.5

% Daily Value *

Protein: 5g 10%

Carbohydrates: 53.3g 17%

Dietary Fiber: 1.5g 6%

Sugars: 41g

Fat: 18.1g 28%

Saturated Fat: 8.3g 42%

Cholesterol: 112mg 37%

Vitamin A Iu: 417.8IU 8%

Niacin Equivalents: 1.8mg 14%

Vitamin B6: 0.1mg 4%

Vitamin C: 13.1mg 22%

Folate: 30.7mcg 8%

Calcium: 46.2mg 5%

Iron: 1.2mg 7%

Magnesium: 8.9mg 3%

Potassium: 89.8mg 3%

Sodium: 223mg 9%

Thiamin: 0.1mg 11%

Calories From Fat: 163.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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