Description
A true Southern favorite, this is a wonderful chess pie with the tart taste of lemon. My great grandmother gave me this recipe and I make it every year for the holidays. This pie must be refrigerated.
Ingredients
- 1 refrigerated pie crust (such as Pillsbury®)
- 4 extra large eggs
- 2 small lemons, juiced
- 2 cups white sugar
- ½ cup unsalted butter, at room temperature
- ½ cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons corn muffin mix (such as Jiffy®)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Let pie crust come to room temperature for 10 minutes.
- Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9×5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
- Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed
- for 1 minute. Add milk
- flour
- corn muffin mix
- and salt; beat until just blended. Pour into the prepared pie crust.
- Bake in the preheated oven until center is slightly browned
- set
- and does not wiggle
- 50 to 60 minutes. Place on a wire rack until completely cool
- 20 to 30 minutes. Refrigerate for at least 2 hours.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 3 hrs 40 mins
Servings: 10