If you’re looking for a dessert that enhances any meal, then here it is:
Rick’s Lemon Chess Pie.
You’ll be stunned with how easy it is to make.
PRO TIP : Add a scoop of your favorite vanilla ice cream on the side…
and when you do, I’ll look the other way.
Lemon Chess Pie by RICK DEES
Yield: Makes one 9-Inch pie
Prep Time: 20 Minutes
Crust Chill Time: 30 minutes
Total Time: 90 Minutes
Ingredients
Pie Crust
One double crust using
Rick’s #1 Pie Crust Recipe.
Use one crust, reserving the
second for later use.
Filling
1-1/2 cups granulated sugar
4 eggs
1/2 cup (1 stick) salted butter, melted
1 Tabelspoon distilled white vinegar
1 Tablespoon yellow cornmeal
1 teaspoon vanilla extract
5 Tablespoons milk
1/3 cup fresh squeezed lemon juice
1 heaping Tablespoon lemon zest, using smallest grate possible
Directions for Pie Crust
Make pie crust according to directions.
Roll out dough to fit pie plate, saving any remaining pie dough to use later. Chill for 30 minutes.
Directions for Filling
Preheat oven to 350ºF.
Combine sugar and eggs with a wire whisk, mixing well.
Add melted butter, vinegar, cornmeal, vanilla extact
and milk to the mixture, stirring well.Add lemon juice and zest. Stir well.
Pour mixture into the prepared chilled pie crust.
Bake at 35ºF for 40 minutes or until the center barely jiggles.
Let pie set for one hour. This allows ample time for the pie to properly set before serving.
Chef’s Note
The filling will finish baking as it cools, so resist the temptation to leave the pie in the oven untl the filling looks fully set. Too much time in the oven can result in a cracked custard once the pie cools.
Copyright © 2026 Rick.com, LLC and Dees Creations, Inc.
All Rights Reserved.
The #1 Pie Crust by RICK DEES
Yield: Makes one 9-Inch double crust
Prep Time: 10 to 15 Minutes
Crust Chill Time: 30 to 40 Minutes
Total Time: 60 Minutes
Ingredients
2-1/2 cups All-Purpose flour
2 Tablepoons sugar
12 Tablespoons (1-1/2 sticks)
salted butter, cold and cut
into1/4-inch pieces
1/2 cup lard* cold and
cut into 1/4 inch pieces
1/4 cup water, ice cold
1/4 cut vodka, ice cold
Directions
With about 2 quick pulses, process 1-1/2 cups of flour with salt and sugar in food processor until combined.
Add the butter and lard to the mixture and process for 15 seconds until the dough just starts to collect in uneven clumps. It will resemble cottage cheese curds with no uncoated flour remaining.
Scrape the bowl with a rubber spatula and redistribute the dough evenly. Add the remaining cup of flour and give the dough 4 to 6 quick pulses until the mixture is distributed around the bowl and the dough mass has been broken up.
Empty the dough into a medium-sized bowl. Sprinkle the vodka and ice water over the dough.
With a rubber spatula, use a folding motion to mix and press down the dough until it is slightly tacky and sticks together.
Divide the dough into 2 equal balls and flatten each into a 4-inch disk. Cover each dough ball with plastic wrap and refrigerate at least 45 minutes until ready to use.
Chef’s Note 1 - Vodka
Vodka binds with the glutten keeping the dough moist and flaky. Its alcohol content evaporates during baking. 👌👍
Apple cider vinegar can be substituted for vodka and will make your crust extra tender.
*There is a difference between lard and shortening: Lard makes a better crust.
Chef’s Note 2 - Frozen #1 Crust
When using frozen #1 Pie Crust, you should pre-bake it to prevent the pie from having a soggy bottom. Let the frozen crust thaw just enough so you can prick it with a fork, then pre-bake the semi-frozen crust for about 10 minutes at 425ºF. Pour in the filling and bake per recipe instructions.
Chef’s Note 3 - Pie Crust Shields
If not shielded during final baking, the exposed pre-baked crust may get too brown. Use pie crust shields or cut thin strips of aluminum foil to cover the exposed crust.
We highly recommend these Pie Crust Shields - adjustable to fit most any pie plate.
Get them now on Amazon!
Copyright © 2026 Rick.com, LLC and Dees Creations, Inc. | All Rights Reserved.