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“Easy as pie” is something that gets tossed around a lot in conversation. It’s the idea that something is so simple that any average Joe could pull it off. “Pie” is apparently the epitome of something easy and I am here to defend that stance and demand that we all make more pie.
Unlike cake, pie is usually a one bowl, one pan, one handed project, at least, after the crust is made. Which is why I don’t make pie crust. I never seem to get the right ratio of dry to wet ingredients, my dough sticks to the pan and my rolling is not the most even. Decidedly not “easy as pie”. You know what is easy? Frozen pie crust. Although it may require two hands to cut the plastic off. A chore I can live with.
What does Chess pie taste like?
When it comes to pie fillings there is nothing simpler than a chess pie. Even more than being one of the most delicious pies ever invented it is cheap and you’ve probably got everything you need to whip one up in your pantry right now. Chess pie is a Southern favorite although I am appalled by how many southerners have no idea what chess pie is! It’s blasphemy I tell you. How can any red-blooded southern person not have experienced the sweet, custard filling of chess pie? And there are a couple variations. There’s the traditional chess with more of a vanilla flavored filling, chocolate chess, and lemon chess. Some crazy Californians put raisins in theirs but since raisins are the devil I don’t recommend it.
This Old Fashioned Lemon Chess Pie has a ton of lemon twang which is the perfect complement to the sweet, rich filling. Make one or two of these pies and enlighten all of your friends to the virtues of chess pie and then tell them it was “easy as pie” to make.
Chess Pie Troubleshooting
Sometimes, for whatever reason, chess pie will still be runny after the allotted time. Should this happen to you, just stick it back in the oven until the middle of the pie is jiggly. Like pudding! After that, the best thing to do is let it hang out in the fridge for a few hours. That will really help the pie to set. After that the pie will last for…about 5 days in the fridge. You could freeze the pie as well. If you are really on top of things and are that far ahead in your schedule.
Other Pie Recipes:
- 2 cups sugar
- 1 Tablespoon flour
- 1 Tablespoon corn meal
- ½ teaspoon salt
- 4 eggs
- ¼ cup whole milk
- ¼ cup butter melted
- ¼ cup fresh squeezed lemon juice 1 large lemon
- Zest of one lemon
- Unbaked 9-inch pie shell
- Preheat your oven to 350 degrees.
- In a small bowl combine the sugar, flour, cornmeal and salt. Set aside.
- In a large bowl with a stand mixer or a hand mixer, beat the remaining ingredients (except the pie shell) together. Slowly add in the sugar mixture to the egg mixture and beat until well combined.
- Place your pie shell on a baking sheet. Set the baking sheet on the top rack of the oven and pull it out far enough so that you can pour the pie filling into the shell (it will be very liquidy). Bake for 40 minutes or until the filling is set and the top is golden brown. Cool completely on a wire rack and refrigerate before serving.