Chess pie and gooey butter cake are both beloved Southern desserts with a rich, buttery, custard-like center, but they are not the same. Chess pie is a classic pie with a filling of eggs, sugar, butter, and cornmeal, baked in a pastry crust. Gooey butter cake, on the other hand, is a yeast-free cake with a dense, buttery bottom layer and a soft, gooey top, typically baked in a square pan. This article breaks down their differences, provides recipes for both, and answers common questions so you can choose the right one for your craving.
Ingredients
For the Chess Pie
- 1 9-inch unbaked pie crust (homemade or store-bought)
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
- 3 large eggs, at room temperature
- 1/4 cup (60 ml) buttermilk
- 1 tablespoon (8 g) cornmeal
- 1 tablespoon (15 ml) vanilla extract
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 teaspoon salt
For the Gooey Butter Cake
- 1/2 cup (113 g) unsalted butter, melted
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) cream cheese, softened
- 1/4 cup (60 ml) milk
Instructions
Chess Pie
- Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimp the edges, and chill while you make the filling.
- In a large bowl, whisk together the sugar and melted butter until smooth. Add the eggs one at a time, whisking well after each. Stir in the buttermilk, cornmeal, vanilla, vinegar, and salt until fully combined.
- Pour the filling into the chilled crust. Bake for 45–50 minutes, until the edges are set and the center is just slightly jiggly. A knife inserted near the center should come out mostly clean.
- Cool completely on a wire rack. The pie will set as it cools. Serve at room temperature or chilled.
Gooey Butter Cake
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a medium bowl, whisk together the melted butter and 1 cup (200 g) of the sugar until smooth. Beat in the eggs and vanilla.
- In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
- In another bowl, beat the cream cheese with the remaining 1/2 cup (100 g) sugar until fluffy. Add the milk and mix until smooth.
- Spread the cake batter evenly in the prepared pan. Pour the cream cheese mixture over the top and gently swirl with a knife.
- Bake for 40–45 minutes, until the edges are golden and the center is still slightly gooey. A toothpick inserted near the center should come out with moist crumbs.
- Cool completely in the pan on a wire rack before slicing.
Tips
- Cornmeal substitute: If you don’t have cornmeal for chess pie, use 1 tablespoon of all-purpose flour instead. The texture will be slightly less gritty but still delicious.
- Don’t overbake: Both desserts should have a slightly jiggly center when you pull them from the oven. They will continue to set as they cool.
- Room temperature ingredients: For both recipes, use room-temperature eggs and cream cheese to ensure a smooth, lump-free filling.
- Storage: Store both desserts in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
Serving Suggestions
Serve chess pie at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Gooey butter cake is delicious on its own, but a light dusting of powdered sugar or a drizzle of caramel sauce takes it over the top. Both pair wonderfully with coffee or iced tea.
Variations
- Chocolate Chess Pie: Reduce the cornmeal to 1 teaspoon and add 3 tablespoons (20 g) of unsweetened cocoa powder to the sugar before mixing.
- Lemon Chess Pie: Replace the vinegar with 2 tablespoons (30 ml) of fresh lemon juice and add 1 teaspoon of lemon zest.
- Pumpkin Gooey Butter Cake: Add 1/2 cup (120 ml) pumpkin puree and 1 teaspoon pumpkin pie spice to the cream cheese mixture.
- Chocolate Gooey Butter Cake: Add 1/4 cup (30 g) of unsweetened cocoa powder to the cake batter along with the flour.
Storage and Reheating
Both chess pie and gooey butter cake can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, warm individual slices in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–10 minutes. Do not overheat, as the gooey texture can become too firm.
Frequently Asked Questions
What is the main difference between chess pie and gooey butter cake? The main difference is the structure: chess pie is a custard pie baked in a pastry crust, while gooey butter cake is a cake with a dense bottom layer and a soft, gooey top. The ingredients are similar, but the ratios and baking method differ.
Can I use a store-bought pie crust for chess pie? Yes, absolutely. A store-bought crust works perfectly and saves time. Just be sure to chill it before filling to prevent shrinkage.
Why is my chess pie runny in the middle? A slightly jiggly center is normal when you take it out of the oven; it will set as it cools. If it’s still runny after cooling completely, it was underbaked. Next time, bake it for 5–10 minutes longer.
Can I make gooey butter cake without cream cheese? Cream cheese is what gives the topping its tang and gooey texture. You can substitute an equal amount of mascarpone or a thick Greek yogurt, but the flavor and texture will change slightly.
How do I know when gooey butter cake is done? The edges should be golden and set, while the center should still jiggle slightly. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
Can I freeze these desserts? Yes, both freeze well for up to 3 months. Wrap tightly and thaw in the refrigerator overnight before serving.
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