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Lemon Chess Pie Recipe

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This recipe for Lemon Chess Pie, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debran Beavers McClean
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2- 9-inch refrigerated pie shells
2 c sugar
2 T cornmeal
1 T all-purpose flour
1/4 tsp salt
1/2 c butter or margarine, melted
1/4 c milk
1 T white vinegar
1/2 tsp vanilla extract
4 large eggs, lightly beaten
1/3 c freshly squeezed lemon juice
2 tsp grated lemon rind

Directions:
Directions:
FOLLOW instructions on pieshell package to prepare pieshell.
STIR together sugar and next 7 ingredients until blended. Add eggs, stirring well.
ADD lemon juice & lemon rind right before pouring into piecrust.
Pour into piecrust.
BAKE at 350 50-55 minutes, shielding edges w/ aluminum foil after 10 minutes to prevent excessive browing. Cool completely on a wire rack.

Number Of Servings:
Number Of Servings:
2 9-inch pies
Preparation Time:
Preparation Time:
25 min. prep, 55 min. bake
Personal Notes:
Personal Notes:
Chocolate-Pecan Chess Pie: Stir in 3 1/2 T cocoa and 1/2 c toasted chopped pecans before pouring into piecrust.
Coconut Chess Pie: Stir in 1 C toasted flaked coconut before pouring into piecrust.

 

 

 

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