Cheryl's Lemon Chess Pie
Description
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.
Ingredients
•
1 refrigerated pie crust (such as Pillsbury®)
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4 extra large eggs
•
2 small lemons, juiced
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2 cups white sugar
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1/2 cup unsalted butter, at room temperature
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1/2 cup whole milk
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2 tablespoons all-purpose flour
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2 tablespoons corn muffin mix (such as Jiffy®)
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1/4 teaspoon salt
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Let pie crust come to room temperature for 10 minutes.
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.
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.
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.