Pioneer Woman Lemon Chess Pie

This tangy Pioneer Woman Lemon Chess Pie is made with fresh lemons, granulated sugar, salted butter, eggs, and a touch of yellow cornmeal. This recipe creates a wonderfully smooth and sweet pie with a bright, zesty citrus flavor. It’s a perfect dessert for any season and makes enough for 8-10 people.

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 ½ tablespoons zest and ½ cup juice)
• Yellow food coloring (optional)
• Powdered sugar, for dusting

How To Make Pioneer Woman Lemon Chess Pie

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the pie crust: On a lightly floured surface, roll the pie dough into a 12-inch circle. Carefully place the crust in a 9-inch pie plate. Tuck the edges under and crimp them as you like. Chill the crust in the refrigerator for 30 minutes or in the freezer for 15 minutes.
3. Blind bake the crust: Line the chilled crust with parchment paper and fill it with pie weights or dried beans. This step, called blind baking, prevents the crust from puffing up. Bake until the edges are very lightly golden, about 16 to 18 minutes.
4. Finish par-baking the crust: Carefully remove the pie weights and parchment paper. Prick the bottom and sides of the crust with a fork. Return it to the oven and bake for another 5 to 7 minutes, until the crust looks dry and set. Let it cool slightly and reduce the oven temperature to 350°F (175°C).
5. Make the lemon filling: In a large bowl, whisk together the granulated sugar and melted butter. Add the eggs one at a time, whisking well after each one. Whisk in the cornmeal, flour, vanilla, lemon zest, and lemon juice. Add a few drops of yellow food coloring if you want a brighter color.
6. Bake the pie: Pour the filling into the partially baked pie crust. Bake for 50 to 55 minutes, or until the edges and center are completely set. To prevent the crust from getting too dark, you can cover the pie loosely with foil after about 30 minutes of baking.
7. Cool and serve: Let the pie cool completely on a wire rack for about 2 hours. Just before serving, dust the top with powdered sugar.

Recipe Tips

• Use Fresh Lemon Juice: For the brightest and most vibrant flavor, always use freshly squeezed lemon juice. Bottled juice can’t match the taste of fresh lemons, and you’ll need them for the zest anyway.
• Don’t Skip Chilling the Crust: Chilling the pie dough before baking helps solidify the fat. This prevents the crust from shrinking or slumping down the sides of the pie plate as it bakes.
• Blind Bake Properly: Using pie weights (or dried beans) is essential for a crisp, flat bottom crust. Without them, the dough can puff up and create an uneven surface for your filling.
• Tent with Foil: If you notice the edges of your crust are browning too quickly, gently place a piece of aluminum foil over the pie. This “tent” protects the crust while allowing the center filling to finish cooking.

What To Serve Lemon Chess Pie

This bright and tangy lemon chess pie is delicious on its own. For an extra touch of creaminess, serve each slice with a generous dollop of fresh whipped cream or a scoop of vanilla bean ice cream. A side of fresh berries, like raspberries or blueberries, adds a beautiful color and flavor contrast. It also pairs perfectly with a hot cup of black tea or coffee.

How To Store Lemon Chess Pie Leftovers

Refrigerate: Once the pie has cooled completely, cover it tightly with plastic wrap. Store it in the refrigerator for up to 5 days. For the best presentation, wait to dust with powdered sugar until just before serving.

Freeze: You can freeze the entire pie or individual slices. Wrap them tightly in plastic wrap and then a layer of foil. The pie will keep in the freezer for up to 3 months. Let it thaw at room temperature before enjoying.

Pioneer Woman Lemon Chess Pie Nutrition Facts

Serving size: 1 slice (1/8 of pie)

• Calories: 410 kcal
• Total Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 180mg
• Total Carbohydrate: 58g
• Dietary Fiber: 1g
• Sugars: 45g
• Protein: 5g

Frequently Asked Questions

Can I use a store-bought pie crust? Absolutely! To save time, a refrigerated store-bought pie crust works perfectly well in this recipe. Just be sure to follow the steps for chilling and blind baking it before adding the filling.

How do I know when the lemon chess pie is done baking? The pie is done when the center is set and no longer liquid. It should only have a very slight jiggle when you gently nudge the pan. An over-baked chess pie can crack, so keep a close eye on it during the last few minutes.

What is the purpose of the cornmeal in this pie? The cornmeal is a classic ingredient in chess pies. It acts as a thickener for the filling and adds a very subtle, pleasant texture that distinguishes it from other custard pies.

Can I make this pie without the food coloring? Yes, the yellow food coloring is completely optional. It is only used to enhance the pie’s yellow color. Leaving it out will not change the delicious lemon flavor at all.