Bill Clinton's Lemon Chess Pie Recipe - Allrecipes.com
Bill Clinton's Lemon Chess Pie Recipe

Bill Clinton's Lemon Chess Pie

Recipe by  

"Bill Clinton's favorite pie!!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
  3. Bake in preheated oven for 35 to 40 minutes, until set in center.
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2003

I thought that the recipe was really a great one. The only thing is...if you are using a regular (not deep dish) pie crust, this recipe makes two pies. I found this out the hard way. I thought that since it says it only makes one pie that I would double the recipe for two...Right?? Wrong...I ended up with four pies. This is not a bad thing, though. The neighborhood just loved it too!!

 
Most Helpful Critical Review
Dec 01, 2003

W-a-y too sweet and custard-y. We almost had to pour it out of the pan it was so loose. Not what I was looking for in a Lemon Chess pie.

 
Jul 29, 2006

All Lemon Lovers must try this pie. I've made this twice and recommend filling 2 shells(Mrs Smith's 9")instead of one, replace milk with half and half, increase lemon juice to 1/2 cup. If not set in 40 minutes of baking, watch closely or every few minutes to finish; you may need to cover the crust edges to prevent thse from overbaking. After baking, allow to cool fully then refridgerate for at least several hours or overnight before serving. With my alterations, 1/8 of each pie is 5 points on WeightWatchers. Worth every point!

 
Jan 25, 2007

I have baked professionally for the past seven years and I followed the recipe precisely. It turned out great.

 
Jan 25, 2007

This one deserves 5 stars. Very rich, you only need a small piece. I substituted cream for the milk, and used 1/3 cup instead of 1 cup, for a 9-inch pie. Yummy! One of our favorites now.

 
Jun 21, 2003

I made this for my Grandpa who loves lemon pie! He thought it was great but next time maybe a little less sugar. I liked it with the sugar though. THANKYOU FOR THE GREAT RECIPE!

 
Feb 11, 2007

I made this pie today, following the recipe exactly. With that said, it is not as bad as some have said. It certainly doesn't deserve 1 star. I thought it had a great lemon taste. I did have some problem with it setting up, but I put it in the frig for an hour or so after baking and cooling and it set up fine. It IS time consuming to grate all of that lemon zest. It probably took 6 lemons to get 3 TBSPNs of zest. My husband did the grating, though! Thanks for the post, we had fun making this (my 3yo patted the pie crust!), thanks for a good family kitchen memory! Note: I used REAL butter in this, not margarine. That may have something to do with people's reviews. I think real butter is needed for this kind of pie. Also, as another sidenote, my husband did not like this pie, and I almost bumped it down a star. But then he rarely likes anything I make, much less desserts, so to be fair I left my 4 star rating.(:

 
Jun 07, 2003

I was craving this pie and came across this recepie and it's awsome! My in-laws's were over for dinner and they absolutely loved it. I have to tell you that I did make a little change. I used 3/4 cup heavy cream and 1/4 cup of milk. It was rich and really, really delicious. Try it, you won't be dissapointed.

 

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Nutrition

  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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