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5 from 1 vote

Lemon Blackberry Chess Pie

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Dessert
Servings: 8 servings
Author: Barbara Schieving


  • 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


  • 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.