Pioneer Woman Chess Pie Recipe

This easy Pioneer Woman Chess Pie recipe is a classic, creamy Southern dessert that’s both quick and simple to make. With just a few pantry ingredients like butter, sugar, and eggs, you can create a sweet, golden pie that’s perfect for any occasion. The buttery crust and smooth filling make it irresistible!

Ingredients Needed

• 1 unbaked pie crust (store-bought or homemade)
• 1/2 cup (1 stick) butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 3 tablespoons yellow cornmeal
• 1 tablespoon all-purpose flour
• 1/4 cup milk (room temperature)
• 1 1/2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar (optional, for topping)

How To Make Chess Pie Recipe

1. Preheat the oven and prepare the crust: Preheat your oven to 375°F. Roll the pie crust into a 12-inch circle on a lightly floured surface. Transfer the crust to a 9-inch pie plate (no more than 1 1/4 inches deep), tuck the edges under, and crimp them as desired. Freeze the crust for 20 minutes. Prick the bottom of the crust 8–10 times with a fork.
2. Blind bake the crust: Line the frozen crust with parchment paper and fill it with pie weights. Place it on a rimmed baking sheet and bake for 10–12 minutes until the edges are dry. Carefully remove the parchment and weights, then bake for another 3–5 minutes until the bottom is dry and edges start turning light brown. Reduce the oven temperature to 350°F and let the crust cool slightly.
3. Mix the filling: In a medium bowl, whisk the melted butter and sugar until well combined. Add the eggs, whisking until smooth. Stir in the cornmeal and flour, then add the milk, lemon juice, vanilla extract, and a pinch of salt. Mix until the filling is smooth.
4. Fill and bake the pie: Pour the filling into the prepared crust. Bake at 350°F for 45–50 minutes, or until the edges and center are set. If the crust or pie surface begins to brown too much, tent it with foil.
5. Cool and serve: Let the pie cool completely for about 2 hours. Dust the top with powdered sugar if desired before slicing and serving.

Recipe Tips

• Freeze the crust before baking: Always freeze the pie crust for 20 minutes before blind baking. This prevents it from shrinking while baking.
• Use room-temperature milk: Make sure the milk is at room temperature. Cold milk can cause the filling to curdle.
• Tent the pie if it browns too much: Check the pie while it bakes. If the crust or filling starts browning too quickly, cover it loosely with aluminum foil to avoid burning.
• Don’t skip the lemon juice: The lemon juice adds a tangy flavor and balances the sweetness, so it’s important not to leave it out.
• Let the pie cool completely: Allow the pie to cool for at least 2 hours. This helps the filling set properly and makes slicing much easier.

How To Store Leftovers

• Refrigerate: Cover leftovers chess pie  well and keep it in the fridge for up to 4 days.
• Freeze: Wrap leftovers chess pie  tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge. No need to reheat this pie before serving.

Nutrition Facts

Serving Size: 1 slice (1/8 of a 9-inch pie)

• Calories: 460
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 126mg
• Sodium: 242mg
• Potassium: 80mg
• Total Carbohydrate: 62g
• Dietary Fiber: 1g
• Sugars: 51g
• Protein: 5g

More Pioneer Woman Recipes:

• Pioneer Woman Root Beer Float Pie Recipe
• Pioneer Woman Chocolate Chess Pie Recipe
• Pioneer Woman Apple Pie Cookies​
• Pioneer Woman Double Chocolate Pie
• Pioneer Woman Mississippi Mud Pie Recipe