Ingredients
10
10 servings
- •1 refrigerated pie crust (such as Pillsbury®)
- •4 extra large eggs
- •2 small lemons, juiced
- •2 cups white sugar
- •½ cup unsalted butter, at room temperature
- •½ cup whole milk
- •2 tablespoons all-purpose flour
- •2 tablespoons corn muffin mix (such as Jiffy®)
- •¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Let pie crust come to room temperature for 10 minutes.
- Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
- Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
- Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.
Nutritional Facts
Per 10 servings
- Calories: 385
- Carbohydrate: 53g
- Fat: 18g
- Fiber: 2g
- Protein: 5g
- Sugar: 41g
Related Recipes
Lemon Chess Pie I
Chess Pie
Bill Clinton's Lemon Chess Pie
Classic Lemon Pie
Strawberry Lemonade Pie
Maple Chess Pie
Buttermilk Chess Pie
Lemon Cake Pie
Lemon Sponge Pie I
Old Fashioned Lemon Pie
Highway Cafe Chess Pie
