Light & Fluffy Montgomery Pie-Cake Hybrid

Montgomery Pie 1

We always fancy an old-fashioned pie baked with scratch-made methods from days gone by, something like our grandmothers and their grandmothers lovingly prepared for their families in the old South. This Montgomery Pie recipe absolutely fits that mold.

My mom sends us a number of tasty-looking pie recipes she finds on Pinterest, always keeping us well-stocked with options to sample in our home kitchen. This one rose to the top of the list to test out because of the story behind it and the layer of lemon filling. Several people in our family have a taste for a good lemony dessert, so we’re always game to try new finds with the citrus-y ingredient.

Here’s the original source of the recipe, complete with the story behind it. Keep reading below for how to make the Montgomery dessert, which we found to be a delicious cross between a pound cake and a lemon pie. As we’ve grown accustomed to doing, we made our own crust, but you can absolutely start with a store-bought shell.

Montgomery Pie 2

Montgomery Pie

What You Need:

For Bottom Layer

1 large egg

¼ cup fresh lemon juice

2 teaspoons lemon rind

½ cup sugar

2 tablespoons flour

1 cup water

For Top Layer

4 tablespoons softened butter

1 large egg

2/3 cup sugar

1 tablespoon baking powder

1 cup milk

1 ½ cup flour


What You Do:

1. Preheat your oven to 350 degrees.

2. Beat bottom layer ingredients and pour into an unbaked pie crust/shell.

3. For the top layer, beat the butter and one egg in a large bowl. Add the sugar and baking powder. Then alternate adding milk and flour. Beat the mixture until smooth and then spoon it over the bottom layer of the pie.

4. Bake for 35 to 40 minutes. Check with a toothpick for the doneness of the top layer. The bottom layer will remain gooey.

5. Cool on a wire rack. The pie keeps its shape best if fully cooled before cutting.

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