John K's Favorite Lemon Pecan Chess Pie

  • 2 cup granulated sugar
  • 1 tablespoon plain flour
  • 1 tablespoon self-rising corn meal
  • 4 eggs, lightly beaten
  • 1/4 cup milk
  • 2 to 4 tablespoon grated lemon rind
  • 1/4 cup lemon juice
  • 1/2 cup chopped pecans, divided
  • 1 commercial folded refrigerator pie crust, unbaked

Preheat oven to 350 degrees. Combine sugar, flour, and corn meal in a large bowl. Toss lightly with a fork. Add eggs, milk, lemon rind, lemon juice, and 1/4 cup of chopped pecans. Beat with an electric mixer until smooth and thoroughly blended. Pour in unbaked pie crust; sprinkle remaining 1/4 cup pecans over top. Bake in preheated oven for 35 to 40 minutes or until top is golden brown.