Lemon Chess Pie

OK...I'll admit it. I sometimes go to the cafeteria. It's hereditary...many a childhood night was spent at Luby's or Furr's. Especially when we went to Tulsa to visit the grandparents. (Just mention that to my siblings and they'll go into a riff on that salad lady.)

Anyway...there are two desserts I always grab for. (Oh, stop...of course I'm having dessert...the entree was chicken-fried steak or fried fish with lots of tartar sauce after all.) Chocolate icebox pie...you know, the one with the chocolate shavings on top. Or this. Lemon chess pie. Yum.

Lemon Chess Pie

1/2 cup butter, at room temperature
2 cups sugar
3 tablespoons flour
3 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla
1 1/2 teaspoons lemon extract
1 1/2 teaspoons butter flavoring
1 unbaked 9-inch pie crust

Preheat oven to 350°.


Cream butter and sugar. Add flour. Add eggs one at a time, beating well after each addition. Slowly add buttermilk and flavorings. Mix well. Pour into crust.


Bake for 50 minutes. The middle may be be a little jiggly when you take it out of the oven but will firm up as it cools.