7 Reviews

I have to be careful; I could make this delicious pie every week! Simple to prepare, easy-to-follow instructions, delicious results--what more could anyone want? I must confess I did not use the specified sour cream pie crust, but rather Classic Pie Crust (Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial) as that has now become my favourite. Otherwise, this was prepared exactly as written. I was so pleased with this pie and was particularly delighted as I watched my family wolf down their slices. I much preferred this at room temperature or even a little warm, but my husband found it enjoyable even straight from the fridge. Thanks for another delicious winner!

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Lennie February 14, 2004

Perfect summertime pie! Made with KEY LIME in place of lemon juice, with 1/4 c. less sugar and a splash rum extract. BETTER THAN KEY LIME PIE!! Great complement to any seafood dish.

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Stacia Hayes June 25, 2010

I made this pie in an 8 inch spring-form pan. It was great! Next time, however, I would probably double the recipe since the filling was pretty thin. I added a strawberry sauce to the top (frozen strawberries, sugar to taste, cornstarch and a little lemon juice) and it was wonderful! I used a half cup lemon juice. Great!! Adding a postscript: I made this pie again in a pie crust and when I pre-baked the pie crust, it shrank and fell down into the bottom of the pan. I think I did not pre-bake the crust the other time. I would suggest using pie weights or putting foil over the crust and filling with dry beans or rice to prevent shrinkage.

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eesmith5118 April 03, 2010

i brought this for dessert and it was a huge hit! i used a regular frozen pie crust, 1/2 cup sugar, 1/2 cup splenda, 1/2 cup lemon juice. it was easy to make and was polished off very quickly!

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Chasidar January 15, 2007

This pie is so GOOD, i made it this afternoon, and tonight we couldn't resist ! a very good flavor, i used 1 1/4 cups of sugar, and it was enough. Very sweet and tasty, before pouring the lemon batter, i brushed the crust with egg white, so it stays crusty =) i'll make this wonderful pie again ! Merci merci merci Evelyn !

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Elodie September 25, 2006

Really nice. I've never made a Chess pie before. I wanted to make a pie for dessert but didn't have any key ingredients, that is, until I saw your recipe. The lemon makes all the difference in the world. It just jumps out at you. Thanks for the recipe.

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Chill July 28, 2006

Delightful and very addictive ; ) Simple recipe to follow for wonderful results. I used a frozen crust eliminating having to make a crust from scratch. Serve sparingly, this is a very rich pie! Thanks so much, Evelyn for sharing this recipe!

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Bev May 15, 2006
Lemon Chess Pie