Cheryl's Lemon Chess Pie

This sweet and tart Southern-style lemon chess pie has been passed through generations, and it's sure to become a new favorite for your holiday table.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 385 Calories

Ingredients

• 2 cups white sugar
• 2 tablespoons all-purpose flour
• 2 small lemons, juiced
• 4 extra large eggs
• 1 refrigerated pie crust (such as Pillsbury®)
• 2 tablespoons corn muffin mix (such as Jiffy®)
• 0.25 teaspoon salt
• 0.5 cup whole milk
• 0.5 cup unsalted butter, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Let pie crust come to room temperature for 10 minutes.

Step 3

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 9x5/8-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.

Step 4

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.

Step 5

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.