A Low-Fat Chess Pie.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly.

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  • Beat egg whites until stiff.

  • In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell.

  • Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.

Nutrition Facts

235.1 calories; 4.2 g protein; 37.1 g carbohydrates; 40.7 mg cholesterol; 167.2 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2003
I cut about 1/4 c. sugar from this recipe and it was great. I would definitely cook it toward the higher end of the baking time since mine didn't entirely firm up even after refrigerating overnight. Read More
(19)

Most helpful critical review

Rating: 3 stars
02/02/2007
Not bad... need something though. Read More
(3)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/10/2003
I cut about 1/4 c. sugar from this recipe and it was great. I would definitely cook it toward the higher end of the baking time since mine didn't entirely firm up even after refrigerating overnight. Read More
(19)
Rating: 4 stars
11/23/2006
What is a chess pie anyway? Well after making this I describe it as a lemon bar. It's the same texture and flavor as a lemon bar yet doesn't have that unappealing eggy flavor. If you're looking for something tart look elsewhere. This was tastey and low cal. Read More
(4)
Rating: 3 stars
02/02/2007
Not bad... need something though. Read More
(3)
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Rating: 4 stars
06/04/2006
Love this pie it is simply delicious. Read More
(2)
Rating: 5 stars
12/07/2009
I haven't used this exact recipe but to the person who couldn't get hers to firm up and to others try using regular pie shells instead of deep dish. I have made lemon chess for years. I have to write down the recipe (it's in my head) and I will post it but I always use regular pie shells and everyone loves it. Read More
(2)
Rating: 1 stars
12/10/2006
Something didn't turn out right with this one. It was like the egg white and cornmeal rose to the top and created a weird textured top layer to the pie. Also not near enough lemon flavor for me. Will not make again. Read More
(2)
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Rating: 4 stars
07/12/2010
Did not try the recipe but if take out the cornmeal this is very much like the Lemon Sponge Pie that my mother makes. My mother is in her 80s and her mother and grandmother used to make this pie. Read More
(1)