Pioneer Woman Chess Pie

Pioneer Woman chess pie is an easy Southern dessert made with butter, sugar, eggs and cornmeal, ready in 3 hours 15 minutes including cooling. It's a classic Thanksgiving pie recipe for Christmas, Easter or potluck dinners, and it's a make-ahead dessert that slices cleanly.

Par-bake the crust with pie weights until the bottom is dry before the filling goes in. Skip it and the buttery custard soaks into the dough, leaving you with a soggy, pale base.

A tablespoon of flour and 3 tablespoons of cornmeal thicken the filling, so it slices cleanly while keeping a little texture. Then a splash of lemon juice cuts through all that sugar, and the top bakes into a thin, crackly, caramelized layer.

Pioneer Woman Chess Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

651

kcal

A smooth, custardy filling with a little cornmeal bite sets inside a crisp, par-baked crust. As it bakes, the sugar on top turns into a thin, golden, crackly layer.

Ingredients

• 1 unbaked pie crust, store bought or homemade
  

• 1 stick of butter, melted
  

• 2 c. granulated sugar
  

• 4 large eggs
  

• 3 tbsp. yellow cornmeal
  

• 1 tbsp. all-purpose flour
  

• 1/4 c. milk, room temperature
  

• 1 1/2 tbsp. lemon juice
  

• 1 tsp. vanilla extract
  

• Pinch of salt
  

• Powdered sugar, optional
  

Directions

• Preheat the oven: Preheat the oven to 375°F. That way it's fully hot by the time the crust goes in.
• Shape the crust: Roll the unbaked pie crust into a 12-inch circle on a lightly floured surface, then fit it into a 9-inch pie plate no more than 1 1/4 inches deep. Tuck the edges under and crimp them. Then freeze for 20 minutes and prick the bottom 8 to 10 times with a fork.
• Par-bake the crust: Line the frozen crust with parchment paper, fill it with pie weights and set it on a rimmed baking sheet. Bake for 10 to 12 minutes until the edges are dry, then remove the paper and weights.
• Finish the crust: Return the crust to the oven for 3 to 5 minutes, until the bottom is dry and the edges just start to turn light brown. Let it cool slightly while you drop the oven temperature to 350°F.
• Mix the filling: Whisk 1 stick melted butter and 2 cups granulated sugar together in a medium bowl, then whisk in 4 large eggs. Add 3 tablespoons yellow cornmeal and 1 tablespoon all-purpose flour. Then stir in 1/4 cup room temperature milk, 1 1/2 tablespoons lemon juice, 1 teaspoon vanilla extract and a pinch of salt until combined.
• Bake the pie: Carefully pour the filling into the crust and bake for 45 to 50 minutes, until the edges and center are completely set. If the crust or the surface looks darker than golden brown near the end, tent the pie with foil.
• Cool and serve: Let the pie cool completely, about 2 hours, so the custard sets enough to slice cleanly. Then dust the top with powdered sugar if you like.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make chess pie without cornmeal?

You can leave out the cornmeal and use a little more flour instead, but the filling will be smoother and a bit less traditional. I like the cornmeal because it gives the custard its slight texture and helps it set.

Can I use vinegar instead of lemon juice?

Yes, a splash of white or apple cider vinegar works in the same amount. Both add the tang that keeps the pie from tasting flat and overly sweet.

Can I make chess pie a day ahead?

It's actually a great make-ahead dessert, since it needs about 2 hours to cool anyway. Bake it the day before, cool it completely, then cover and refrigerate until you're ready to serve.

Do I really need pie weights?

Dried beans or uncooked rice work just as well, so use whatever you have in the pantry. They keep the crust from puffing up and sliding down the sides while it par-bakes.

Why did my chess pie turn out runny?

Most often it just wasn't baked long enough or wasn't cooled completely. The edges and center should be fully set before it comes out, and it needs those 2 hours on the counter to firm up.