Lemon Chess Pie - cooking recipe

Ingredients

2 c. sugar
4 eggs, lightly beaten
1 Tbsp. flour
1 Tbsp. cornmeal
1/3 c. butter, melted
1 Tbsp. lemon juice
2 (9 oz.) cartons Cool Whip, thawed
1 can Eagle Brand
1 large can crushed pineapple, drained
1/2 c. lemon juice
1 c. finely chopped nuts

Preparation

Mix first 4 ingredients.
Pour into 2 baked 9-inch pie shells. Top with nuts.
Refrigerate.