Reviewed: Apr. 21, 2012

I took previous advice and upped the lemon juice to 1/2 cup and made TWO 9" pies (I used frozen store-bought crusts). This was delicious and cooling! I took these to work and got a lot of compliments. Chess pie is not common here in Missouri, but had quite a few co-workers enjoy them. It may have been the crusts I used, but the longer-than-normal baking times did something magical to the crusts, they tasted more like shortbread. Yum!

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Reviewer:

Dana Reale

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Saint Charles, Missouri, USA

Reviewed: Jan. 15, 2012

Yummy!! Instead of a pie crust I decided to use tart shells. They were amazingly delicious. Also, I went with heavy cream 3/4 cup and 1/4 (reg)milk. Thanks for the recipe.

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Reviewer:

Lakeishia

Cooking Level: Expert

Reviewed: Jan. 15, 2012

Amazing, amazing, amazing. I made this for Thanksgiving and received rave reviews. Like some of the other reviews noted...this recipe makes one DEEP DISH pie perfectly! If using regular size pie shells, plan on making either two pies or having left over filling.

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Reviewer:

KRZEWINY

Reviewed: Jan. 9, 2012

I used 1-1/4 c sugar it was great yummy

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Reviewer:

kathi

Reviewed: Dec. 30, 2011

This pie is excellent. Very rich in flavor and so easy to make. Made it for Christmas dinner and it was a big success.

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Reviewer:

diane

Reviewed: Nov. 4, 2011

Too much milk and egg to be a chess pie, but not enought to be a custard pie. Not my favorite. The in-laws liked it though. One extra star for them.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Pensacola, Florida, USA

Reviewed: Oct. 10, 2011

I've made this twice in the past week. My husband and I both prefer it to lemon meringue pie. I've made pies professionally for quite a few years. This recipe makes a 10 inch pie. There is too much filling for a 9 inch pie. I used 1/2 heavy cream the first time and it was almost too rich and interfered with the tart/sweet lemon flavor. The second time I used 1/2 milk and 1/2 half and half. That is the combination we prefer. I only had 2 lemons, which made about 2 tablespoons of zest and it was plenty. You need to use butter, no substitutes. This pie is meant to be rich and sweet, combined with the unique texture from the cornmeal. Wonderful. Will be my go to lemon pie from now on. I did have to increase the baking time for a bit, but just kept an eye on it. This pie benefits from sitting for a few hours and we like it best cold.

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Reviewer:

wmears

Cooking Level: Expert

Home Town: New Bloomfield, Missouri, USA

Reviewed: Aug. 26, 2011

Followed recipe exactly. We did not care for this at all and will not make it again.

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Reviewer:

Mrs. U

Cooking Level: Intermediate

Reviewed: Aug. 20, 2011

I made this pie today and it was absolutely wonderful. My husband and I agree that it's a "keeper". Based on others' comments, I was concerned with having filling left over so I used a store-bought piecrust (Pillsbury) (found in the dairy case in the long skinny box) and rolled it out bigger so that it would fit in my 10" pyrex pie plate. It ended up being perfect as I had just the right amount of filling. I also used half and half instead of the milk and the next time I will cut the sugar down to 1 1/2 cups. I cooked it for 50 minutes which I think was perfect for the 10" pie and it set up very nicely in the fridge - it cut beautifully!!

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Reviewer:

Mary Jo

Reviewed: Aug. 20, 2011

This is my favorite pie--AFTER I made these changes: cut the sugar to 1 1/2 cups, cut the milk to 1/2 cup evaporated milk. It is the perfect amount for the pie pan and the thicker batter cooks quicker. Really yummy!!!

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