Imen Dridi This Pioneer Woman Lemon Chess Pie is creamy and sweet-tart, which includes fresh lemon juice and cornmeal. It’s a classic, foolproof recipe, ready in about 1 hour and 45 minutes.
Pioneer Woman Lemon Chess Pie Ingredients
- 1 Tbsp all-purpose flour, plus more for dusting
- 1 unbaked pie crust
- 1 3/4 cups granulated sugar
- 1/2 cup (1 stick) salted butter, melted
- 4 large eggs
- 2 Tbsp yellow cornmeal
- 1 tsp vanilla extract
- Grated zest and juice of 3 medium lemons (about 1 1/2 Tbsp zest and 1/2 cup juice)
- Yellow food coloring (optional)
- Powdered sugar, for dusting
How To Make Pioneer Woman Lemon Chess Pie
- Prepare the crust: Preheat oven to 400°F. Roll out the pie dough and fit it into a 9-inch pie plate. Crimp the edges and chill for at least 15–30 minutes.
- Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights. Bake for 16–18 minutes. Remove weights, prick the bottom with a fork, and bake another 5–7 minutes until dry. Reduce oven temperature to 350°F.
- Make the filling: In a large mixing bowl, whisk together the sugar and melted butter. Whisk in eggs one at a time. Stir in the cornmeal, flour, vanilla, lemon zest, and lemon juice. Add food coloring if using.
- Bake the pie: Pour the filling into the pre-baked crust. Bake for 50–55 minutes. Tent the pie with foil after 30 minutes to prevent over-browning. The center should be set but slightly jiggly.
- Cool and serve: Let the pie cool completely for about 2 hours. Dust with powdered sugar before slicing and serving.
Recipe Tips
- Do I need to blind bake the crust? Yes, it prevents a soggy bottom and ensures a crisp base.
- Can I use bottled lemon juice? Fresh juice provides the best flavor, but bottled can work in a pinch.
- Why use cornmeal? It adds a slight texture and helps the custard set properly.
- How to know when it’s done: The edges should be firm, and the center just barely jiggly.
- Can I make it ahead? Yes, it tastes even better chilled the next day.
What To Serve With Lemon Chess Pie
This Southern pie pairs beautifully with:
- Whipped cream
- Fresh berries
- Sweet tea or lemonade
- Vanilla ice cream
- Raspberry coulis
How To Store Lemon Chess Pie
Refrigerate: Cover and store in the refrigerator for up to 4 days.
Freeze: Wrap the pie tightly and freeze for up to 1 month. Thaw overnight in the fridge.
Lemon Chess Pie Nutrition Facts
- Calories: 410 kcal
- Total Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 115mg
- Sodium: 180mg
- Total Carbohydrate: 58g
- Dietary Fiber: 1g
- Sugars: 45g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a store-bought crust?
Yes, a quality store-bought crust works well and saves time.
Why is my filling runny?
It may not have baked long enough. Ensure the center is just set before removing from the oven.
Can I use lime instead of lemon?
Yes, lime juice and zest can be used for a variation.
Do I need to refrigerate leftovers?
Yes, store leftovers in the fridge due to the custard-based filling.
Can I add a meringue topping?
You can, but traditionally this pie is served simply dusted with powdered sugar.
Try More Recipes:
Pioneer Woman Lemon Chess Pie
Description
This Southern lemon chess pie is sweet, zesty, and custard-like with a crisp crust and classic powdered sugar topping.
Ingredients
Instructions
- Preheat oven to 400°F. Fit dough into a 9-inch pie plate and chill.
- Blind bake for 16–18 mins with weights. Remove weights, prick crust, and bake 5–7 mins more. Reduce temp to 350°F.
- Whisk sugar and butter. Add eggs, then stir in cornmeal, flour, vanilla, zest, and juice.
- Pour into crust. Bake 50–55 mins, tenting after 30 mins.
- Cool 2 hours. Dust with powdered sugar and serve.
