Easy Lemon Chess Pie

Name: Easy Lemon Chess Pie
Ingredients: 1 3/4 c. sugar; 2 Tbsp. yellow corn meal; 1/4 tsp. salt; 1/3 c. butter or margarine, melted; 1/4 c. evaporated milk; 3 Tbsp. lemon juice; 4 large eggs; 1/2 (15 oz.) pkg. refrigerated pie crust

8 ingredients

1 steps

Ingredients

1 3/4 c. sugar
2 Tbsp. yellow corn meal
1/4 tsp. salt
1/3 c. butter or margarine, melted
1/4 c. evaporated milk
3 Tbsp. lemon juice
4 large eggs
1/2 (15 oz.) pkg. refrigerated pie crust

Directions

1

Combine first three ingredients in a medium bowl, stirring well. Add butter, milk and lemon juice. Stir well. Add eggs one at a time beating well after each addition. Fix pie crust into a 9-inch pie plate according to package directions. Flute edges. Pour filling mixture into pie crust. Bake at 350° for 45 minutes or until pie is just set. Let cool on a wire rack. Chill. Yield: One 9-inch pie.