Lemon Chess Pie

(39)
4 reviews.
  • 25 min prep time
  • 3 hr 10 min total time
  • 14 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved