How to Make Cheryl's Lemon Chess Pie - A Step-by-Step Guide

Cheryl's Lemon Chess Pie is a classic Southern dessert that has been beloved for generations. This sweet and tangy pie is the perfect combination of a flaky, buttery crust and a creamy, citrus-infused filling. It’s the kind of dessert that’s perfect for any occasion, whether it’s a summer cookout, a holiday feast, or just a cozy night at home with loved ones.

What sets Cheryl's Lemon Chess Pie apart from other lemon pies is its unique texture and flavor. The creamy filling is made wit...

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Ingredients

  • 1 refrigerated pie crust (such as Pillsbury®)
  • 4 extra large eggs
  • 2 small lemons, juiced
  • 2 cups white sugar
  • ½ cup unsalted butter, at room temperature
  • ½ cup whole milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons corn muffin mix (such as Jiffy®)
  • ¼ teaspoon salt

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 40 mins
  • Servings: 10
  • Yield: 1 9-inch pie

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Let pie crust come to room temperature for 10 minutes.
  • 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.
  • 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.
  • 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.
  • Nutrition

    385 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 112mg
    • Sodium: 223mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 2g
    • Total Sugars: 41g
    • Protein: 5g
    • Vitamin C: 13mg
    • Calcium: 46mg
    • Iron: 1mg
    • Potassium: 90mg