Lemon Chess Pie

lemon chess pie Dessert
Lemon Chess Pie
  • Prep 25 min
  • Total 3 hr 10 min
  • Servings 8


3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/2 cup (125 mL) milk
1/2 cup (125 mL) butter
1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
1 egg
1 egg yolk
1/2 tsp (2 mL) vanilla
1/4 cup (50 mL) fresh lemon juice
3 tbsp (45 mL) grated lemon peel
1 egg, beaten
1/2 cup (125 mL) whipping cream, whipped


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  • 1
    Heat oven to 350ºF. 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 edge of crust with2 to 3 inch strip of foil to prevent excessive browning; remove foil last 15 minutes of baking.
  • 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.

No nutrition information available for this recipe

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