Best Splenda Lemon Chess Pie Recipes
SOUTHERN STYLE LEMON CHESS PIE FILLING
A rich lemony, buttery filling--this is superb eaten as a pudding, or in a pie (see tip for making pie)! Recipe was passed down to a Southern Living Editor from her late mother, Louise Floyd of Potter's Station, Alabama. Thank you Ms. Floyd, for sharing this lovely recipe with us!
Provided by BecR2400
Categories Dessert
Time 10m
Yield 3 cups filling
Number Of Ingredients 9
Steps:
- Whisk together all ingredients. Use filling immediately.
- Makes enough to fill one 9-inch pie.
- (Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).
LEMON CHESS PIE
Talk about a simple solution to dessert! No recipe could be easier or more tasty! Chess pie is typically a very sweet pie with a dense consistency. Allow to cool completely. You may want to chill before serving a thin slice. From The Carriage House in Norfolk, Virginia.
Provided by Bev I Am
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine first 6 ingredients and pour into the pastry shell.
- Bake for 25-30 minutes.
SOUTHERN LEMON CHESS PIE
Mother's recipe for my Dad's favorite pie! It's a lemon lover's dream. I often make these for Holiday gifts or potluck suppers.
Provided by BeachGirl
Categories Pie
Time 1h15m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In small bowl, beat egg whites until stiff.
- Set aside.
- In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.
- Gently fold beaten egg whites into this lemon mixture.
- Gently pour filling into pie crust.
- Bake about 15 minutes or until top of pie begins to brown.
- Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.
- It should be a little jiggly, not runny, in the middle.
- Remove from oven and cool.
- It can be refrigerated, but is best served at room temperature.
- Covered, this pie will keep unrefrigerated for up to 4 days; however, it won't last that long!
Nutrition Facts : Calories 268, Fat 12.4, SaturatedFat 5.8, Cholesterol 56.2, Sodium 157, Carbohydrate 37.5, Fiber 0.8, Sugar 26, Protein 2.8
FLUFFY LEMON CHESS PIE
This recipe differs from the other listed here in that there is no cornmeal or buttermilk, and the egg whites are beaten separately and folded in so that the texture is much lighter. From the Alabama Chapter of the Bell South Pioneers.
Provided by AmandaInOz
Categories Pie
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Prebake pie shell at 425 F for 7-8 minutes.
- Cream sugar with butter until light.
- Beat in egg yolks one at a time.
- Beat in lemon zest and juice.
- In a separate bowl, beat egg whites until stiff.
- Lightly fold egg whites into the filling.
- Pour filling into pie shell and bake at 350 F until set and lightly golden, about 25-30 minutes.
- Cool and serve.
Nutrition Facts : Calories 343.8, Fat 17.1, SaturatedFat 7.9, Cholesterol 161.3, Sodium 222.1, Carbohydrate 43.5, Fiber 0.2, Sugar 34.5, Protein 5.1
LEMON CHESS PIE
Make and share this Lemon Chess Pie recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Prick pie shell with fork.
- Bake 10 minutes.
- Set aside.
- Decrease oven temperature to 330 degrees F.
- Combine sugar and cornstarch in large bowl.
- Stir in lemon peel.
- Beat in eggs, one at a time.
- Stir in lemon juice and blend in butter.
- Pour into pie shell.
- Bake until puffed and golden-brown, 50-60 minutes.
- Cool to room temperature before serving.
Nutrition Facts : Calories 489.5, Fat 22.9, SaturatedFat 9.6, Cholesterol 166.4, Sodium 271, Carbohydrate 66.8, Fiber 1.2, Sugar 50.6, Protein 6.2
LEMON CHESS PIE
This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.
Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.
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