John K’s Favorite Lemon Pecan Chess Pie

Ingredients

Start-to-finish: 1 hour (20 minutes active) 

2 cups granulated sugar

1 tablespoon all-purpose flour

1 tablespoon self-rising corn meal

4 eggs, lightly beaten

1/4 cup milk

2 to 4 tablespoons grated lemon rind

1/4 cup lemon juice

1/2 cup chopped pecans, divided

1 commercial folded refrigerator pie crust, unbaked

Preparation

Preheat oven to 350 F. Combine sugar, flour and corn meal in a large bowl. Toss lightly with a fork. Add eggs, milk, lemon rind, lemon juice and ¼ cup of chopped pecans. Beat with an electric mixer until smooth and thoroughly blended. Pour into unbaked pie crust; sprinkle remaining ¼ cup pecans over top. Bake for 35 to 40 minutes or until top is golden brown.