Lemon Chess Pie

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

  • 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
  • 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.
  • 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.
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