Cheryl's Lemon Chess Pie
Preheat oven to 350 degrees f.
Recipe Summary 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.Ingredients | Chess Pie Recipe With Evaporated Milk1 refrigerated pie crust (such as Pillsbury®)4 extra large eggs2 small lemons, juiced2 cups white sugar½ cup unsalted butter, at room temperature½ cup whole milk2 tablespoons all-purpose flour2 tablespoons corn muffin mix (such as Jiffy®)¼ teaspoon saltDirectionsPreheat the oven to 350 degrees F (175 degrees C).Let pie crust come to room temperature for 10 minutes.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.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.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.Info | Chess Pie Recipe With Evaporated Milkprep: 20 mins cook: 50 mins additional: 2 hrs 30 mins total: 3 hrs 40 mins Servings: 10 Yield: 1 9-inch pie
TAG : Cheryl's Lemon Chess PieDesserts, Pies, Vintage Pie Recipes, Chess Pie Recipes,