Wednesday, September 22, 2010

Lemon Chess Pie

Aaron had a conversation at work one day about pie, and was excited to have me try two different Southern pies that neither of us had ever heard of. One of them was chess pie, that was described as like pecan pie, minus the pecans. It sounded really good to me, because the filling is the best part of pecan pie! There appears to be many different ways to make a chess pie, but I chose to make a lemon variety and have made it twice since. One of the wonderful things about this pie is the thin, slightly crusty layer that forms on the top. This pie has a delightful, refreshing lemon flavor that is not overpowering. Definitely a new favorite!

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Lemon Chess Pie
Adapted from: Food Network

1 unbaked pie crust
2 cups sugar
1 Tbsp. flour
1Tbsp. fine, yellow cornmeal
4 eggs
1/4 cup milk
1/4 cup butter, melted
2 Tbsp. grated lemon rind
1/3 c. fresh lemon juice, with pulp (about 2 lemons)

In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling.

Bake at 375 degrees for 45 minutes, removing the foil after 30 minutes. Cool on a wire rack and serve. This can be refrigerated overnight, but let it sit on the counter for 3 hours before serving to warm up slightly. Serve with whipped cream, if desired.

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