Prep 10 mins
Cook 0 mins
A rich lemony, buttery filling--this is superb eaten as a pudding, or in a pie (see tip for making pie)! Recipe was passed down to a Southern Living Editor from her late mother, Louise Floyd of Potter's Station, Alabama. Thank you Ms. Floyd, for sharing this lovely recipe with us!
- Whisk together all ingredients. Use filling immediately.
- Makes enough to fill one 9-inch pie.
- (Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).
Oh my, great pie! TDF!!! I did cut the sugar to 1 1/8 cups and increased the lemon zest to 3 Tbsp. (still plenty of sweet to tart flavor.), This is so creamy and the taste--as my elderly neighbors commented--is the best Chess Pie they had tasted in 85 of their years. Made for the Cobbler, Pie and Tart Challenge in Cooking Photos.
I was looking for a recipe like my grandmother's and found this. Made it for Thanksgiving 2014, after reading probably 30 chess pie recipes and deciding this one sounded right. It was great! I followed a few tips from other recipes, reduced the butter and also let it "cool" in the oven after turning off the heat. I think this allowed the middle to cook just right. I wanted to add this back into our family tradition and I'm so glad I found this. It's a keeper!
Looking for a Lemon Chess Pie recipe like mine, I found this one. Just trying not to have to enter mine, yet to have a copy on line. Thank you for posting and saving me the time! Sweet/tart are right up there with sweet/salty for my taste buds!