Lemon Chess Pie

There are so many beautiful versions of this simple pie.  Enjoy this one married with delicious coconut.


  • Gluten Free Pie crust
  • 1 and 1/2 cups sugar
  • 2 Tablespoons cornmeal
  • 1 Tablespoon GF flour or cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup butter substitute
  • 1/4 cup goat milk
  • 1 Tablespoon lemon juice
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla extract
  • 5 large eggs, lightly beaten
  • 1 cup of toasted coconut flake
  • Powdered sugar, for garnish


Step 1

Blind bake your crust  for 5 minutes at 425 degrees

Step 2
Mix together ingredients in a stand mixer.

Step 3

Pour into pre-baked piecrusts.

Step 4

Bake at 350° for 50 to 55 minutes or until the center is nearly set.  Shield the edges with a pie shield 10 minutes into the back time to prevent over browning.  Garnish with more lemon.

No pie shield?  Try this clever trick!

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