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    Home » Recipes » Dessert

    Lemon Blackberry Chess Pie

    Published by Melissa on November 14, 2016 | Updated June 10, 2022 | 9 Comments

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    Featured Image for post Lemon Blackberry Chess Pie

    A tart Lemon Blackberry Chess Pie with a bright lemon flavor, a layer of blackberries on the bottom and dollops of blackberries swirled on top. 

    This Lemon Blackberry Chess Pie recipe is from a fun new cookbook Marbled, Swirled, and Layered by Irvin Lin. Irvin blogs at Eat the Love and this recipe is a streamlined version of the contest winning pie that received national attention. 

    The publisher sent me a copy of Marbled, Swirled, and Layered to review. When UPS dropped off the cookbook, my grandson was visiting and helped me open the package. When he saw the cover with an elegant cake version of a Hostess cupcake, he declared it, “the best cookbook ever.”

    Collage of making a Lemon Blackberry Chess Pie

    My first thought was I should make the Marshmallow-Filled Chocolate Cake on the cover, But lemon pie is a family favorite, and I loved reading the history of this pie, so I couldn’t resist making this prize winning pie.

    A chess pie is a rich baked custard pie made with lots of eggs, cream and butter. Irvin changes it up adding a little cornmeal and lemon in the filling. I was a little bit leery of adding the cornmeal, but it’s only ¼ cup and adds body to the filling without a gritty texture.

    I changed up the recipe slightly. I used my favorite pie crust instead of the whole wheat vodka crust Irvin used. There was also a little bit more filling than would fit in my pie plate, so I just refrigerated it and ate it with a little graham crackers crumbled on top.

    A tart Lemon Blackberry Chess Pie with a bright lemon flavor, a layer of blackberries on the bottom and dollops of blackberries swirled on top.

    Irvin adds a blackberry filling to the lemon, which adds a great contrasting color and the fun swirl to the top. All the recipes in the cookbook have creative flavor combinations and simple decorations that turn ordinary desserts in o stunning desserts.

    My husband and I were crazy about this pie. I’ve added it to my menu for Thanksgiving. You really should add it to your menu too. You’ll thank me later.

    Featured Image for post Lemon Blackberry Chess Pie
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    5 from 2 votes

    Lemon Blackberry Chess Pie

    Prep Time1 hr
    Cook Time45 mins
    Total Time1 hr 45 mins
    Course: Dessert
    Keyword: baking, Dessert, Lemon
    Servings: 8 servings
    Author: Barbara Schieving
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    Ingredients

    • 1 homemade or store bought pie crust

    Blackberry Filling

    • 3 tablespoon granulated sugar
    • 2 teaspoons cornstarch
    • 1 ½ cups 6 ounces fresh or frozen blackberries
    • 1 teaspoon fresh lemon juice

    Lemon Chess Pie Filling

    • 2 cups white granulated sugar
    • 2 tablespoon cornstarch
    • ½ cup 1 stick unsalted butter, melted
    • 1 cup cream
    • 4 large eggs
    • 2 large egg yolks
    • ¼ cup cornmeal
    • 6 tablespoons fresh lemon juice
    • Zest of 2 lemons
    • 1 teaspoon of vanilla extract

    Instructions

    • Preheat oven to 375° Roll out pie dough into a 12-inch circle on a surface liberally sprinkled with flour. Fit into a standard 9-inch pie pan and flute the edges. Prick the bottom of the dough with a fork.
    • Line with a piece of parchment paper and fill with dried beans, uncooked rice, or pie weights. Bake for 20 minutes. Remove the paper with pie weights and bake for an additional 15 minutes (or until crust is starting to get golden brown.) Let the crust cool on a wire rack while you make the filling.
    • Reduce the oven temperature to 350°. Make the blackberry filling: In a medium sauce pan mix together sugar and cornstarch. Add blackberries and lemon juice and cook over medium-high heat, stirring and breaking up the blackberries as much as possible with a wooden spoon or potato masher, until the filling has thickened and the berries have fallen apart, 3 to 5 minutes. Remove from heat and let cool.
    • Make the Chess Pie Filling: Combine the sugar and cornstarch. Whisk in butter, cream, eggs, egg yolks cornmeal, lemon juice and zest, and vanilla in a large sauce pan. Cook over medium heat, stirring constantly with the whisk, until the filling has thickened a bit and coats the back of the spoon, about 7 minutes. It should be the consistency of thin lemon pudding. Remove from heat.
    • Assemble the pie by spooning most of the blackberry filling into the bottom of the baked pie crust. Reserve 2 tablespoons of the blackberry filling for the top. Gently pour or spoon the lemon chess filling over the blackberry filling, trying to disturb the blackberry filling as little as possible. Don’t overfill the pie. Spoon the remaining blackberry filling on top and decoratively swirl the blackberry filling with the lemon filling.
    • Bake until the edges of the pie filling start to brown, 35 to 45 minutes. Let cool to room temperature before serving.

    Disclosure: I was given a free copy of Marbled, Swirled, and Layered to review, but as always, all opinions expressed are always my own. 


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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Lorraine @Not Quite Nigella

      November 18, 2016 at 12:42 am

      Ooh this does look nice mum!! Are you busy with Thanksgiving prep? xxx

      Reply
      • Barbara Schieving

        November 18, 2016 at 5:51 am

        Thanks! I made four dozen rolls yesterday and put them in the freezer for Thanksgiving. Last week I got the pie crusts started 🙂 One day you need to join us! xoxo Mum

        Reply
    2. Irvin Lin

      November 16, 2016 at 4:51 pm

      Yours looks SO great! Thank you so much for sharing the recipe and your thoughts on my book!

      Reply
      • Barbara Schieving

        November 18, 2016 at 5:51 am

        Thanks so much for sharing your beautiful cookbook and this fabulous pie recipe!

        Reply
    3. Nicole

      November 16, 2016 at 3:07 pm

      This is an absolutely beautiful pie! Love the color and I bet the flavor of the lemon and blackberry together is so good!

      Reply
      • Barbara Schieving

        November 18, 2016 at 5:52 am

        It definitely does Nicole!

        Reply
    4. Letty / Letty's Kitchen

      November 14, 2016 at 11:53 am

      I love love love chess pie–the berries put this one over the top. Good choice to showcase!

      Reply
    5. Angela@spinachtiger

      November 14, 2016 at 10:22 am

      I’ve made lemon chess pie before but not with blackberries. Love this!

      Reply
    6. Carol

      November 14, 2016 at 7:33 am

      Oh my gosh does that look and sound good. Robin has made a chess pie before and it was delicious. I love the combination of lemon and blackberry in yours….yum! What a perfect Thanksgiving pie.

      Reply

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