I made this first recipe and it was much more like the creamy pie he had eaten. I'm going to try the second recipe for him soon. It also looks very interesting.
I used a frozen pie crust. I know how to make a pie crust and I do when I don't have a store bought crust handy. However, when my mother-in-law (who was famous for her pie crust) started using Pillsbury crusts...I was no longer guilty for going the quick route myself.
LEMON CHESS PIE
1/2 c. butter
1 c. sugar
1/2 c. lemon juice
9" pie shell
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Add lemon juice and mix thoroughly. Pour into pie shell. Bake in moderate oven (375 degrees) for 30 minutes.
It was still quite "wiggly" when I took it out of the oven. I put it in my garage to cool (it's VERY cold in my garage right now) and it firmed up nicely. We found it was better after sitting in the frig for awhile and it was better when served with whipped cream on top. Yeah, this is not a low fat dessert!