Lemon Chess Pie

Lemon Chess Pie

Tennessee Lemon Chess Pie

I love chess pies! Unless you live in the south, you may not have heard of this pie. Folklore attributes the name to pie chest with chest said with a southern drawl. Another explanation is when asked what was for dessert, the answer was “jes pie.” No matter the reason for the unusual name, these pies taste great and are really easy to make. This recipe is from a 1984 Oxmoor House Southern Heritage cookbook I’ve had for years. It’s a perfect dessert after Josmo’s Café Salmon Pesto Packets.

1 sheet unbaked refrigerated pie crust in 9” pie plate

4 eggs
2 cups sugar
1 T flour
1T cornmeal
¼ cup melted butter
¼ cup milk
2 tsp. grated lemon rind
¼ cup fresh lemon juice

Lightly beat eggs then beat in sugar. Beat well. Add flour and cornmeal mixing until blended. Add milk, melted butter, lemon rind, and lemon juice. Beat well.

Pour the mixture into the pie shell. Bake at 375 degrees for 50-55 minutes until knife inserted in center comes out clean and the pie lightly browns.

Note: Check pie after 25 minutes for browning. Use pie crust guard and tented foil to cover pie to prevent over browning.

Cool completely before slicing.

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