1820s Lemon Chess Pie
This Southern classic’s name is a bit of a mystery, but the story goes that when
asked what kind of pie the inventor made, she said “jes’ pie” and culinary history
was made. This version has the requisite flaky pastry crust and sweet lemon custard
filling but it’s healthier with canola oil and a touch less sugar than the sticky-sweet
traditional version, so the lemon really shines through.
- Canola oil cooking spray
- 1/2 cup whole-wheat pastry
flour 125 mL*
- 1/2 cup all-purpose flour 125 mL
- 1 teaspoon sugar 5 mL
teaspoon salt 1 mL
- 1 1/2 tablespoons cold 1% low-fat milk 20 mL
- 1/3 cup canola
oil 75 mL
- 2 medium lemons
- 4 large eggs
- 1/4 cup low-fat
buttermilk 60 mL
- 1/4 cup canola oil 60 mL
- 1 teaspoon vanilla extract 5 mL
- 1 cup granulated sugar 250 mL
- 2 teaspoons all-purpose flour 10 mL
- 1/4 teaspoon
salt 1 mL
- 1 tablespoon confectioners’ sugar 15 mL
- Preheat oven to 350 degrees F (180 degrees C). Spray 9-inch (22-cm) pie plate
with canola oil cooking spray.
- To prepare crust, in medium bowl, whisk whole-grain pastry flour, all-purpose
flour, sugar and salt.
- Beat milk into canola oil until frothy.
- Make well in flour
mixture, pour in canola oil mixture then combine with fork until crumbly. Pat mixture
into prepared pie plate like Graham
cracker crust. Prick pie crust in several spots
- Line crust with foil and cover with pie weights or raw rice and bake
for 20 minutes.
- Remove weights or rice and foil and bake for another 5 minutes.
- Allow to cool 5 minutes.
- To make filling, finely zest lemons and squeeze to get 1 tablespoons (15 mL)
zest and 3 tablespoons (45 mL) juice.
- In large mixing bowl, beat eggs with electric mixer. Add buttermilk, canola oil,
vanilla extract, sugar, flour, salt, lemon juice and zest and beat until smooth.
- Pour filling into pie shell and bake until pie is just set in center, about 30-40
- Allow to cool completely, then sprinkle with confectioners’ sugar.
* Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry
Nutritional Analysis Per Serving: Serving size: 1 slice Calories 340 Total
Fat 19g Saturated Fat 2g Cholesterol 105 mg Sodium 190mg Carbohydrates 38g Fibre
1g Protein 5g
Source: Recipe developed by Ellie Krieger, RD
Reprinted with permission from