LEMON CHESS PIE

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LEMON CHESS PIE image

My husband does not care for Lemon Meringue Pie, so I tried coming up with something I thought he might like. He would get the lemon Flavor, & taste of Lemon Meringue but without the topping. This is what I came up with, I remember my mother use to make Lemon chess pies all of the time, Buttermilk,& Plain, so this is my creation,...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 8

1 9 inch deep dish unbaked pie shell
3 medium lemons, zest, juice, & inside membrane (pulp)
6 large eggs, room temperature
1 3/4 c sugar, more if you like real sweet
1/2 stick butter melted
2 Tbsp all purpose flour
2 Tbsp yellow corn meal
1/4 c heavy whipping cream

Steps:

  • 1. Preheat oven to 400 degrees F. Zest lemons first, and set aside. Then squeeze juice into a small bowl, remove the inside membranes, and add to lemon juice. Then pour all into food processor, and pulse till pieces are broken up, about 1 or 2 minutes.
  • 2. Crack eggs into a small bowl, pour into shute of processor and pulse till blended and mixed with lemon juice.
  • 3. Combine sugar with corn meal & flour and stir to mix. Then pour into shute of processor and blend till combined thourgly. Now add melted butter, lemon zest, & heavy whipping cream, pulse again.
  • 4. Pour mixture into unbaked pie crust. Bake in preheated 400 DEGREE F. oven and bake for 10 minutes. Then LOWER temperature to 325 Degrees F. and continue baking for 35 to 40 minutes, till pie is firm and golden brown on top. Remove from oven and allow to cool, then refrigerate till completely cold, if you can wait that long. Serve with whipped topping or sweetened whipping cream. Garnish with maraschino Cherry half and lemon slice if desired, with a sprig of mint leaf.
  • 5. My husband loved this cool light and creamy dessert. This was the first time I made it for him. So I am happy and so is he.

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