Equipment Needed
- 9-inch pie plate
- Medium mixing bowl
- Whisk
- Microplane or fine grater for zesting
- Citrus juicer
- Measuring cups and spoons
- Oven
Step-by-Step Instructions
First, I always start by preheating my oven to 350°F (175°C) and placing my unbaked pie crust in its plate on a baking sheet—this makes it infinitely easier to move in and out of the oven later. In my medium bowl, I whisk together the dry ingredients: the sugar, cornmeal, flour, and salt. I make sure there are no little lumps of flour hiding in there. Then, in goes the lemon zest. I rub it into the sugar mixture with my fingers for a minute; this releases the essential oils and makes the whole kitchen smell incredible, really infusing the sugar with lemon flavor.
Next, I whisk in the eggs, one at a time, until everything is just combined and smooth. Here’s a tip I learned the hard way: don’t over-whisk at this stage. We’re not trying to incorporate a lot of air, just homogeneity. Then, I slowly stream in the melted (but not hot!) butter while whisking, followed by the milk, fresh lemon juice, and vanilla. The mixture will be thin and liquid—this is exactly what you want. I once panicked thinking I’d done it wrong, but that’s just how chess pie filling is. It sets up beautifully in the oven.
Now, I carefully pour this sunny liquid into the waiting pie shell. I use a light-handed pour right in the center to avoid disturbing the crimped edges. The filling will come up high, but a good 9-inch pie plate can handle it. I gently slide the baking sheet with the pie into the center of my preheated oven. The baking sheet is key—it catches any potential drips and promotes even browning on the bottom crust.
The baking is where patience is a virtue. It needs a solid 45 to 55 minutes. I don’t even peek for the first 35 minutes. You’re looking for the edges to be firmly set and the center to have a slight, consistent jiggle—like Jell-O—not a liquid wave. The top will be a gorgeous, deep golden brown, often with a characteristic crackly finish. This is when I turn off the oven, crack the door open, and let the pie cool inside for about an hour. This slow cooling prevents the filling from sinking or cracking too dramatically. It’s the step that ensures that perfect, creamy texture.(See the next page below to continue…)