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Pioneer Woman Chess Pie

Pioneer Woman Chess Pie - recipe card
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This classic chess pie features a silky, golden custard filling with a delightfully crackly, caramelized top and a buttery, flaky crust. The balance of tangy buttermilk and sweet vanilla creates a rich, old-fashioned dessert that is both simple and satisfying.

Ingredients

Scale
  • 1 9-inch unbaked pie crust (homemade or store-bought), chilled
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 1/2 cups granulated sugar
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting the top)

Instructions

  1. Preheat your oven to 350°F / 177°C. Place the unbaked pie crust into a 9-inch pie pan, crimp the edges as desired, and chill in the freezer for 15 minutes. This ensures the crust stays flaky and doesn’t shrink during baking.
  2. In a large mixing bowl, whisk together the melted butter, granulated sugar, cornmeal, flour, and kosher salt until well combined. The cornmeal and flour help thicken the filling and create the signature slightly crunchy top.
  3. Add the eggs one at a time, whisking thoroughly after each addition until the mixture is smooth and glossy. This incorporates air and ensures a uniform custard.
  4. Pour in the buttermilk, vanilla extract, and lemon juice. Whisk until the mixture is completely smooth and the lemon juice brightens the flavor without making it tangy.
  5. Place the chilled pie crust on a baking sheet (to catch any spills). Pour the filling into the crust, filling it about three-quarters full to leave room for the filling to puff slightly.
  6. Dot the top with the small pieces of butter. This adds richness and helps create a beautifully browned, shiny surface.
  7. Bake for 45 to 50 minutes, until the edges are set and the center is mostly set with a slight jiggle in the very middle. The top should be golden brown and crackly. If the crust edges begin to over-brown, cover them with a pie shield or strips of foil after 20 minutes.
  8. Remove the pie from the oven and let it cool completely on a wire rack, at least 2 hours. The filling will continue to set as it cools. Do not slice while warm, as the custard will be loose.
  9. Serve at room temperature, cut into wedges. The top should be slightly crackly, and the inside creamy and smooth.

Notes

Store leftover chess pie covered in the refrigerator for up to 4 days. To freeze, wrap the completely cooled pie tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat individual slices, place in a 350°F / 177°C oven for 5-7 minutes until just warmed (optional).

Nutrition

Keywords: chess pie, pioneer woman chess pie, southern dessert, buttermilk pie, custard pie, classic pie, vanilla pie, homemade pie, easy pie recipe, old-fashioned dessert, baked pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chess-pie/