Hamdi Saidani This Pioneer Woman Chess Pie is a sweet and gooey recipe, which is made with yellow cornmeal and butter. It’s a classic, foolproof recipe, ready in about an hour, plus cooling time.
Pioneer Woman Chess Pie Recipe Ingredients
- 1 unbaked 9-inch pie crust
- 1/2 cup salted butter, melted and cooled slightly
- 1 1/2 cups granulated sugar
- 3 large eggs + 1 yolk
- 3 Tbsp. yellow cornmeal
- 1 Tbsp. all-purpose flour
- 1/4 cup milk, room temperature
- 1 1/2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- Pinch of salt
- Powdered sugar, for serving (optional)
How To Make Pioneer Woman Chess Pie
- Par-bake the Crust: Preheat the oven to 375°F. Fit your pie crust into a 9-inch pie plate (not deep dish), crimp the edges, and freeze for 20 minutes. Prick the bottom with a fork. Line the crust with parchment paper, fill with pie weights, and bake for 10-12 minutes. Carefully remove the weights and parchment and bake for another 3-5 minutes, until the bottom is dry. Let it cool slightly. Reduce the oven temperature to 350°F.
- Make the Filling: In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs and egg yolk, followed by the cornmeal and flour until smooth.
- Finish the Filling: Add the milk, lemon juice, vanilla extract, and a pinch of salt to the bowl and mix until everything is well combined.
- Bake the Pie: Carefully pour the filling into the warm, par-baked crust. Bake for 45 to 50 minutes. The pie is done when the edges are set and the center is completely set (it should not jiggle).
- Cool Completely: Let the pie cool completely on a wire rack for about 2 hours before slicing. The filling will firm up as it cools. Sprinkle with powdered sugar before serving, if desired.
Recipe Tips
- How do I know when my chess pie is done? Unlike some custard pies, a chess pie should be completely set in the center when it’s done. It should not have a jiggle when you gently shake the pan. The top will have a beautiful, slightly crackled golden-brown crust.
- Why do I have to par-bake the crust? This step, also called blind baking, is crucial for preventing a soggy bottom. It ensures the crust is crisp and flaky, even with the wet custard filling.
- What if my crust is browning too fast? This is a common issue with custard pies that have a longer bake time. If you notice the edges of your crust are getting too dark, you can create a ring out of aluminum foil and gently place it over just the edges of the crust for the remainder of the baking time.
- Can I make this pie ahead of time? Yes, this is a perfect make-ahead dessert. It needs several hours to cool and set completely, so baking it the day before you plan to serve it is ideal.
What To Serve With Chess Pie
This is a classic, old-fashioned Southern pie that is wonderfully sweet and rich. It is perfect on its own, but also delicious served with:
- A dollop of fresh, unsweetened whipped cream to cut the sweetness
- A side of fresh berries, like raspberries or blackberries
- A strong cup of black coffee
How To Store Chess Pie
- Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap. It will keep well for up to 4 days. It can be served chilled or at room temperature.
Chess Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 490 kcal
- Carbohydrates: 68g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 14g
- Sugar: 52g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is chess pie? What does it taste like?
Chess pie is a classic Southern dessert with a simple filling of eggs, sugar, butter, and a small amount of flour or cornmeal. It bakes into a smooth, very sweet custard with a slightly crunchy top layer. The flavor is often described as similar to a pecan pie, but without the pecans.
What is the purpose of the cornmeal in chess pie?
The cornmeal is a traditional ingredient that acts as a thickener and gives the custard a unique, slightly grainy texture that is characteristic of a classic chess pie.
Why did my pie crack on top?
A slightly crackled top is the beautiful, signature look of a perfectly baked chess pie! It’s completely normal and is a sign that you’ve baked it correctly.
Try More Pioneer Woman Recipes:
- Pioneer Woman Blackberry Pie Recipe
- Pioneer Woman Never Fail Pie Crust Recipe
- Pioneer Woman Flat Apple Pie Recipe
Pioneer Woman Chess Pie Recipe
Description
A classic, old-fashioned Southern dessert with a simple, incredibly sweet, and rich custard-like filling that bakes up with a signature crackled golden top.
Ingredients
Instructions
- Preheat oven to 375°F. Par-bake the pie crust for about 15 minutes until the edges are dry. Let cool slightly.
- Reduce the oven temperature to 350°F.
- In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs and yolk, then the cornmeal and flour until smooth.
- Stir in the milk, lemon juice, and vanilla.
- Pour the filling into the par-baked crust.
- Bake for 45 to 50 minutes, until the center of the pie is completely set and does not jiggle.
- Let the pie cool completely on a wire rack for at least 2 hours before slicing.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool completely for at least 2 hours before slicing to allow the custard filling to fully set.u003c/liu003eu003cliu003ePar-baking the crust is a crucial step to ensure the bottom is crisp and not soggy.u003c/liu003eu003cliu003eFor the best flavor, use room temperature milk and eggs, which will combine more smoothly into the filling.u003c/liu003eu003cliu003eA perfectly baked chess pie will have a beautiful golden-brown, crackly top and a center that does not wobble.u003c/liu003e
