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Lemon Chess Pie

Lemon Chess Pie
  • Prep 25 min
  • Total 3 hr 10 min
  • Ingredients 14
  • Servings 8
Smooth and lemony, this zesty pie won a blue ribbon at the Michigan State Fair.
Updated March 5, 2010

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
380
Total Fat
42g
65%
Saturated Fat
23g
116%
Trans Fat
1g
Cholesterol
190mg
63%
Sodium
550mg
23%
Potassium
95mg
3%
Total Carbohydrate
68g
23%
Dietary Fiber
0g
0%
Sugars
40g
Protein
3g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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