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State Fair Pie Competition 2009
Grand Rapids, Michigan

Lemon Chess Pie

Smooth and lemony, this zesty pie won a blue ribbon at the Michigan State Fair.

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  • prep time 25 min
  • total time 3 hr 10 min
  • ingredients 14
  • servings 8
 

Ingredients

3/4
cup granulated sugar
3/4
cup packed brown sugar
1/4
cup all-purpose flour
1/4
teaspoon salt
1/2
cup milk
1/2
cup butter
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
egg
1
egg yolk
1/2
teaspoon vanilla
1/4
cup fresh lemon juice
3
tablespoons grated lemon peel
1
egg, beaten
1/2
cup whipping cream, whipped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In 1-quart saucepan, mix granulated sugar, brown sugar, flour, salt, milk, and butter. Cook over medium heat until butter is melted and sugar is dissolved, stirring constantly. Set aside; cool.
  • 2 Make pie crust as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, whisk 1 egg, the egg yolk and vanilla. Stir egg mixture into sugar mixture in saucepan. Stir in lemon juice and peel. Pour into crust-lined plate.
  • 3 Top with second crust and flute; cut slits in several places. Brush beaten egg over top crust. Cover crust edge with strips of foil to prevent excessive browning.
  • 4 Bake 45 to 55 minutes or until golden brown. Cool at least 2 hours before serving. Serve with whipped cream. Store covered in refrigerator.
  • 1 Heat oven to 350°F. In 1-quart saucepan, mix granulated sugar, brown sugar, flour, salt, milk, and butter. Cook over medium heat until butter is melted and sugar is dissolved, stirring constantly. Set aside; cool.
  • 2 Make pie crust as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, whisk 1 egg, the egg yolk and vanilla. Stir egg mixture into sugar mixture in saucepan. Stir in lemon juice and peel. Pour into crust-lined plate.
  • 3 Top with second crust and flute; cut slits in several places. Brush beaten egg over top crust. Cover crust edge with strips of foil to prevent excessive browning.
  • 4 Bake 45 to 55 minutes or until golden brown. Cool at least 2 hours before serving. Serve with whipped cream. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Matt Rossi of Ada, Michigan, took 1st Place with this recipe at the Pillsbury Refrigerated Pie Crusts Pie Baking Championship, 2009 Michigan State Fair.

For a pretty serving presentation, add a curl or two of lemon zest on top of a dollop of whipped cream on each slice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
(
Calories from Fat
380),
% Daily Value
Total Fat
42g
42%
(Saturated Fat
23g,
23%
Trans Fat
1g
1%
),
Cholesterol
190mg
190%;
Sodium
550mg
550%;
Total Carbohydrate
68g
68%
(Dietary Fiber
0g
0%
  Sugars
40g
40%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
6%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.