LEMON CHESS PIE

Prep Time: 25 Min
Total Time: 3 Hr 10 Min
Makes: 8 servings

INGREDIENTS

3/4 cup granulated sugar

3/4 cup packed brown sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

1/2 cup milk

1/2 cup butter

1 box refrigerated pie crusts, softened as directed on box

1 egg

1 egg yolk

1/2 teaspoon vanilla

1/4 cup fresh lemon juice

3 tablespoons grated lemon peel

1 egg, beaten

1/2 cup whipping cream, whipped

 

DIRECTIONS

1 Heat oven to 350°F. In 1-quart saucepan, mix granulated sugar, brown sugar, flour, salt, milk, and butter. Cook over medium heat until butter is melted and sugar is dissolved, stirring constantly. Set aside; cool.

 

2 Make pie crust as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, whisk 1 egg, the egg yolk and vanilla. Stir egg mixture into sugar mixture in saucepan. Stir in lemon juice and peel. Pour into crust-lined plate.

 

3 Top with second crust and flute; cut slits in several places. Brush beaten egg over top crust. Cover crust edge with strips of foil to prevent excessive browning.

 

4 Bake 45 to 55 minutes or until golden brown. Cool at least 2 hours before serving. Serve with whipped cream. Store covered in refrigerator.