Lemon Chess Pie

by Megan on March 18, 2013

Lemon Chess Pie // take a megabite

I’m going to be honest. I picked out this pie, but my mom made it while I perused our music options. I did zest a few lemons and totally complimented her on her crust skills. I also made the whipped cream, but my mixer did most of the work. We both ate this pie like total champs.

Lemon Chess Pie // take a megabite

My mom said she was going to make this pie when she got home from her visit. She has California lemons with this pie’s name ALL over them. And did you know that this filling comes together so quickly? I know because I watched my mom whisk her life away. It’s especially simple to make when someone else makes it, but I see this in my future plenty. I have half a pie left in the fridge that’s been calling my name since finishing the previous slice.

Lemon Chess Pie Bite // take a megabyte

Lemon Chess Pie (makes 1 large or 4 small)
Recipe from Farm Journal’s Complete Pie Cookbook

Ingredients:

pie –

  • one 9-inch bottom crust (recipe below)
  • 1 1/2-2 cups sugar
  • 1 T flour
  • 1 T cornmeal
  • 4 eggs
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 4 T lemon zest, or zest from 5-7 small lemons
  • 1/4 cup lemon juice

whipped cream –

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar, or to taste
  • 1 t vanilla extract
  • 4-5 blackberries pressed through a fine mesh strainer

Directions:

  1. Preheat your oven to 375F. Make pie crust below. Combine sugar, flour, and cornmeal in large bowl. Whisk lightly to mix. Add eggs, butter, milk, lemon zest, and juice. Beat with an electric hand mixer until smooth and blended. Divide between 4 mini pie crust lined pie pans or one large pie-crust lined  pie pan. Bake for 35-45 minutes, or until top is golden brown.
  2. Meanwhile, make whipped cream by beating together the heavy cream, powdered sugar, and vanilla until soft peaks form. Stir in blackberry juice. Serve pie warm topped with blackberry whipped cream and additional berries.

Single Crust for one 9 inch pie or 4 minis
Adapted from Farm Journal’s Complete Pie Cookbook

Ingredients:

  • 1 cup flour
  • 1/2 t salt
  • 6 T cold butter, cut into pieces
  • 2-3 T ice water

Directions:

  1. Combine flour and salt in a mixing bowl. Cut in butter using a pastry blender or 2 forks until mixture is the consistency of coarse cornmeal or tiny peas. Sprinkle cold water over dry mixture 1 tablespoon at a time, tossing mixture lightly and stirring with a fork. Add water each time to the driest part of mixture. Continue stirring with a fork. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
  2. Roll out and press into a 9″ pie plate or divide between 4 mini pie plates. Set aside to to fill.

YAY! Click HERE for a printable pdf of the recipes above.

Post Preview // take a megabyte

We also made cookies this weekend. Here’s a preview!

{ 25 comments… read them below or add one }

cindy March 18, 2013 at 7:05 am

homemade pie is always better when someone else makes it 🙂 it’s just true.

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Megan March 18, 2013 at 8:49 am

Right?!

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mum March 18, 2013 at 11:50 am

Right to BOTH of you lovely ladies!!

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Sophie {The Cake Hunter} March 18, 2013 at 8:08 am

I’ve had chess pie on my to-bake list for ages, the lemon sounds like a lovely addition.

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Megan March 18, 2013 at 8:49 am

Yeah girl! The lemon makes it.

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NicoleD March 18, 2013 at 9:21 am

There’s just something about having your mom make you something! You and your mom know what’s up in the kitchen. My mom is making her famous sweet and sour meatballs for me next weekend and I can’t wait 🙂

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Megan March 20, 2013 at 12:34 pm

For real! Oh man, I want to hear about those meatballs! They sound so good!

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lisa March 18, 2013 at 9:41 am

I’m definitely someone that would rather have pie that’s been made for me, but maybe this is a good one to practice my crust skills? Sounds amazing!

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Megan March 20, 2013 at 12:33 pm

I have total confidence in your crust-making abilities!

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Billy March 18, 2013 at 12:38 pm

I looooooove lemon anything and everything. And that blackberry whipped cream sounds like a million bucks!

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Megan March 20, 2013 at 12:33 pm

Thanks, Billy! YOU look like a million bucks.

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mum March 18, 2013 at 12:39 pm

This is a wonderful new fav of mine too! So good…warm OR cold! And definetly best shared with a wonderful daughter!!

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Megan March 20, 2013 at 12:30 pm

Yay! Thanks!

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Amanda @ Once Upon a Recipe March 18, 2013 at 3:49 pm

Hey, eating the pie is half the work – so, good job!
PS. Do you think it would ok, if like, I made this pie…just for myself? Or would that be supremely gluttonous/disgusting?

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Megan March 20, 2013 at 12:31 pm

Hey, I would never judge you for treatin’ yo self!

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Kelsey March 19, 2013 at 9:08 am

Elliot! Look at your stunning pink bow! What a pie-eating outfit!

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Megan March 20, 2013 at 12:30 pm

Right!? Only the fanciest bow tie for pie time.

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Laura Dembowski March 19, 2013 at 7:18 pm

My mom and I always bake together and sometimes she’s kind enough to do most of the work too 🙂 Love the blackberry cream on these!

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Megan March 20, 2013 at 12:30 pm

Fun! And yeah, blackberries and lemons were meant to be.

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Sydney @ Crepes of Wrath March 20, 2013 at 11:03 am

Blackberries are my jam (get it haw haw haw). This looks like a beautiful, spring-y pie, like a waaay better version of lemon bars.

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Megan March 20, 2013 at 12:29 pm

Yeah girl! We totally made this pie because I’ve been craving lemon bars like whoa.

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danielle March 20, 2013 at 12:17 pm

just wanted to give you a heads up you forgot to include how much sugar to put in the pie filling – i found a similar recipe that said to use a cup and a half, which is what i used, and it turned out delicious.

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Megan March 20, 2013 at 12:28 pm

Shucks! Thanks for letting me know, Danielle. It’s corrected now. The recipe has 2 cups of sugar, but I’m excited to know that 1 1/2 was enough! <3

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DessertForTwo March 20, 2013 at 12:24 pm

I’m such a chess pie junkie. I want nothing else with earl grey tea at 3pm everyday.

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Megan March 20, 2013 at 12:29 pm

YES. I’m a sucker for afternoon tea and pie also.

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