Lemon Chess Pie from Pie Social

lemon pie.jpg
courtesy of Brooke Unverferth Campbell

If you're anything like us, you went on a protein binge to get all the sugar out of your system after last Saturday's Pie Social -- and are now emerging ready to bake for Thanksgiving.

You are in luck. From the dozens of pies community bakers brought to Pie Social, a favorite emerged, along with requests for the recipe. We happened to meet that baker, Brooke Unverferth Campbell, on Saturday, and she kindly provided us with the recipe for her Lemon Chess Pie.

Get the recipe after the jump.

4 whole eggs
1 1/4 cup white sugar
1/4 tsp. salt
1 Tbsp. all-purpose flour
1 Tbsp. cornmeal
1/4 cup melted butter (unsalted)
1/4 cup buttermilk
2 tsp. vanilla
2 Tbsp. lemon zest
1/2 cup lemon juice

1 partially baked piecrust (I blind bake a raw crust for 20 minutes with pie weights or black beans in it)

1. Preheat oven to 350 degrees.
2. Mix together the sugar, salt, all-purpose flour, and cornmeal. Add the eggs and beat the mixture together with a whisk until batter becomes lighter in color and thickens; add the melted butter and buttermilk and beat. Then add the vanilla, lemon zest and lemon juice and beat to combine.
3. Pour into cooled partially baked piecrust. Bake at 350 degrees for 45 to 50 minutes. Bake until center is just set and the top of the pie will be golden brown.
4. Remove from oven and cool to room temperature.

Enjoy! Let us know how yours turns out.

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That first comment? Ugh, sour grapes pie anyone?  That pie sounds DELICIOUS! That was the goal, and it sounds like it scored on all fronts!  Wish I could have tried it.


I am sure it was a great pie BUT.....A filling made with buttermilk and eggs? What about the "NO DAIRY RULE"  for community baker entries????? A winning recipe from a contestant that ignored the rules everybody else had to follow.


No sour grapes...I went with to the event with a date, bought $20 in tickets, had a good time and tried a lot of pies.  I was not a contestant nor did I know any one there that was. Its just that there were rules set up to protect the public and the health dept does not allow home bakers to have pies with dairy or meat. There is a reason for it. I am sure her pie was great, I may even try the recipe myself. I just think it's a shame that another pie maker that did follow the rules wasn't featured here. Using banned ingredients made her pie stand out in the crowd. It was different than the others. And I am pretty sure it tasted better than most. Now what if someone baked a brownie pie with banned ingredients? I might complain about that too, but I would be smiling and stopping for fast food on the way home

Amy Silverman
Amy Silverman

point taken -- most definitely. 

but for the record, this pie did not win any awards. the judging was only among the celebrity bakers' pies. all rules were followed on that front. 

Brooke Unverferth Campbell
Brooke Unverferth Campbell

As the baker of the pie at question, I wanted to respond to your concerns about dairy in the pie...you are right about the rules of the dairy/meat.  Most pies involving that kind of custardy consistency (pecan comes to mind) take butter and eggs.  And there were pecan pies there, as well a sweet potato pie that I know had evaporated milk in it (I did a recipe swap with the baker).  There was also butter in my crust, but bakers were told they were allowed to have butter in the crusts. 

My largest concern about the pie was that they would be able to sit outside in anything by the hottest weather with no danger to those eating it.  As I know chess pies can be left out (there's a bakery I go to in MI that displays theirs at room temperature), I wasn't that worried about it.

But you have a good point, and believe me, next year if this event happens again (and I hope so!  This was so much fun and such a great community builder!), I'll clarify the rules more specifically.

Thank you again for bringing it up and have a great Thanksgiving!


Not to pick nits, but wasn't there also a rule about no meat?

The pro pie from Phoenix Public Market had bacon.

Slade Grove
Slade Grove

Bacon is NPH when it's cooked right, so most likely the "health" department would let it pass. MMMMmmm.. Bacon.... It makes everything taste better.

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