Lemon Chess Pie

Lemon Chess Pie

Makes one 9 in. pie
Lemon Chess Pie

Cooking Instructions


  • 1 1/2 cups graham crumbs
  • 1/4 lb. butter, chilled and diced
  • 3 Tbsp. cold Water
  • 1 lemon worth of lemon zest 
  1. Using a food processor is the best to keep items away from heat of your hands; mix butter and graham together to form course meal.
  2. Gradually add water as needed to form moist dough.
  3. Roll into balls, wrap, and chill for a minimum of two hours.
  4. Remove dough and roll out into round circle roughly 12 inches across.
  5. Place dough into 9 inch pie shell, using weights or docking. Bake shell off at 425 degrees for 4-5 minutes or until golden. Remove and allow to chill


  • 2 cups sugar
  • 3 Tbsp. cornmeal 
  • 1/4 tsp. salt
  • 1/2 cup butter, melted 
  • 1/4 cup buttermilk 
  • 1 vanilla bean, scraped 
  • 4 eggs, beaten 
  1. Mix all ingredients together in a bowl until smooth.
  2. Pour into cooled pie shell.
  3. Bake off in 350F oven 45 minutes to an hour, or until slightly set. Note: If the edges of the crust start to darken, cover with foil to prevent burning.
  4. Allow to cool completely at room temperature to allow to fully set, or in a pie chest.

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