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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!
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.
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.
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!
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 !
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.
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!