Sunday, February 2, 2014

Lemon Chess Pie topped with Sticky Blueberries

Tonight while the rest of North America is watching the Super Bowl, the Mister and I will be watching Downton Abbey.  What better time to have a piece of pie and a cup of tea than while watching our favorite television series. 

Presenting What's Under the Cake Dome Sunday # 46
Lemon Chess Pie Topped with Sticky Blueberries

There are many stories of how chess pie became known as "Chess Pie."  No one actually knows the real reason how it came to be know by this name, but my favorite story about it is that someone was complimenting the pie baker on her delicious pie and her reply was, "Oh darlin'!  It's just pie!"  Now say that with a thick southern drawl and it sounds like "It's 'chess pie."

Chess pie comes in a variety of ways but the bottom line is, they are simple ingredients, mix up easily and are full of flavor. 

At Christmastime I made a Cranberry Chess Pie and it was one of our favorites.  Today's pie is much the same, but with Lemons (I used Meyer Lemons) and an interesting topping of Sticky Blueberries.

Lemon Chess Pie Topped with Sticky Blueberries
  • 1 unbaked single-crust pie shell
  • 1 1/2 cups plus 2 Tablespoons granulated sugar
  • 1/2 cup (112 grams) unsalted butter
  • Just a pinch of kosher salt
  • 2 Meyer lemons, for zesting and juice (if using large lemons then 1 lemon should be enough)
  • 2 Tablespoons cornmeal
  • 1 Tablespoon all-purpose flour
  • 4 large eggs
  • 1/4 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 recipe of Sticky Blueberries (recipe can be found after pie directions)
  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)
  2. Place the pie shell on a baking sheet and brush the rim with a pie wash of equal parts milk and cream (I find about 1 tablespoon milk and 1 tablespoon cream is plenty for one pie).  Set pie shell aside.
  3. Combine the sugar, butter and salt in the bowl of your mixer fitted with the paddle attachment.  Zest the lemon over the ingredients in the bowl. Set the lemon aside to juice later. (NOTE:  because I used Meyer lemons and they were small, I zested 1 1/2 lemons and used the juice of 2 Meyer lemons.  If you are using large lemons then one lemon should be sufficient.)  Cream together on medium speed until light and fluffy (about 2 or 3 minutes).  Add the cornmeal and flour and continue to mix on Medium until the ingredients are just combined.  Add the eggs one at a time, scraping down the side and bottom of the bowl after each addition.
  4. With the mixer on Low, slowly pour in the milk.  Add the lemon juice and mix until just combined. 
  5. Scrape down the side and bottom of the bowl and incorporate any unmixed ingredients, should there be any.  Pour the batter into the pie shell and bake for 50 minutes to 1 hour, rotating 180 degrees every 20 minutes, until a dark golden brown crust forms on top and the filling is set.  Once cool, top with Sticky Blueberries.
(makes enough sticky blueberries to top one pie)
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups water
  • 2 cups blueberries
  1. Place the sugar and water in a small saucepan and stir until combined.
  2. Bring to a boil over medium-high heat, stirring occasionally
  3. Place the blueberries in a colander set over a large bowl.
  4. Pour the hot syrup over the berries.  Shake the colander to make sure all the berries are covered.  The leftover syrup that has drained through may be reheated and used once more.
  5. Let the berries cool until they are comfortable to touch, then pile them on top of the pie.  The berries get stickier as the syrup cools, so if your berries roll off the pie, wait a few minutes and try again.
Recipe adapted from The Hoosier Mama Book of Pie, by Paula Haney

Until next time,


Follow my blog with Bloglovin


Some of my favorite online blog hop parties I like to share at:
 Worthwhile Wednesdays, Wake Up Wednesdays, Clever Chicks Blog Hop, FoodySchmoody Tuesday Tastings,  Delish Dessert Link Party, Share your stuff Tuesdays, Anyonita Nibbles Tasty Tuesday'sShare it One More Time, Much Ado About MondayFeathered Nest Fridays, DIY Vintage Chic FridayThe Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Brag about it Tuesday BeBetsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Dear Creatives Inspiration, Super Saturday Link Party


  1. Oooh sooo mouthwatering as always your cakes pies and other dishes are yummy x

  2. I have never made a chess pie and this looks so wonderful! I too love Downton and had to watch it after the super bowl. We had kids over so I joined the big party. Just knew I couldn't sleep without knowing what happened at Downton this week. lol! Thanks for sharing with SYC.

  3. You lemon Chess Pie with sticky blueberries looks mouthing watering.
    Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  4. What an interesting recipe with an interesting name! I love your story of how the name came to be. I can just hear the southern drawl, which I love by the way. Thank you for sharing at What We Accomplished Wednesdays. Have a lovely week! ~Deborah

  5. Your pie looks yummy, I love that eat it with a cup of tea and relaxing watching a tv show. Thanks for linking up to Sweet and Savoury Sundays, stop by and link up again this weekend. Laura@baking in pyjamas


Thank you for taking the time to leave me a comment. I truly appreciate them.