Chess pie and ooey gooey butter cake are both beloved Southern desserts built on a buttery, sugar-rich base, but they are not the same. Chess pie is a classic custard pie with a baked crust, while ooey gooey butter cake is a dense, gooey bar with a cake-like bottom and a soft, almost pudding-like top. This article breaks down the differences and gives you a solid recipe for each, so you can decide which one to bake for your next gathering.
Ingredients
For the Chess Pie
- 1 9-inch unbaked pie crust (homemade or store-bought)
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon (8 g) cornmeal
- 1 tablespoon (8 g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter, melted and cooled
- 3 large eggs, at room temperature
- ¼ cup (60 ml) whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) apple cider vinegar (or lemon juice)
For the Ooey Gooey Butter Cake
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 large egg
- ½ cup (1 stick, 113 g) unsalted butter, melted
- 1 package (8 oz / 226 g) cream cheese, softened
- 2 large eggs
- 4 cups (480 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup (60 g) unsalted butter, melted (for the topping)
Instructions
For the Chess Pie
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and crimp the edges. You can chill it while you make the filling.
- In a medium bowl, whisk together the sugar, cornmeal, flour, and salt. Add the melted butter and stir until combined.
- Add the eggs one at a time, whisking well after each addition. Then add the milk, vanilla, and vinegar (or lemon juice). Whisk until the mixture is smooth and slightly thickened.
- Pour the filling into the prepared crust. Bake for 45–55 minutes, or until the edges are set and the center is just barely jiggly. The filling will continue to set as it cools. A knife inserted near the edge should come out clean, but the center should still look moist.
- Cool completely on a wire rack. The pie will firm up as it cools. Serve at room temperature or chilled.
For the Ooey Gooey Butter Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, 1 egg, and ½ cup (1 stick) melted butter. Mix until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Set aside.
- In another bowl, beat the cream cheese with an electric mixer until smooth. Add the 2 eggs, one at a time, beating well. Then add the powdered sugar and vanilla, and mix until smooth. Finally, beat in the ¼ cup (60 g) melted butter until fully incorporated.
- Pour the cream cheese mixture over the crust and spread it evenly.
- Bake for 40–45 minutes, or until the top is golden brown and the edges are set, but the center still jiggles slightly. Do not overbake – the gooey texture is the point.
- Cool completely in the pan on a wire rack. The cake will settle as it cools. Cut into squares and serve. Dust with powdered sugar if you like.
Tips
- Chess pie vinegar: The vinegar or lemon juice is essential – it cuts the sweetness and balances the flavor. Don’t skip it, even if you think it’s odd.
- Ooey gooey butter cake doneness: The center should look slightly underbaked when you pull it out of the oven. It will set as it cools, but if you bake it until a toothpick comes out clean, it will be dry and cakey, not gooey.
- Room temperature ingredients: For both recipes, bring eggs and cream cheese to room temperature before starting. This ensures a smooth, lump-free batter and even baking.
- Substitutions: For the chess pie, you can use a gluten-free pie crust and replace the flour with a gluten-free blend. For the butter cake, you can use a gluten-free cake mix, but the texture will be slightly different.
Serving Suggestions
Both desserts are rich and sweet, so serve them in small portions. Chess pie is wonderful with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. A drizzle of caramel or a few fresh berries also brighten it up. Ooey gooey butter cake is delicious on its own, but it’s also great with a cup of strong coffee or black tea to balance the sweetness. For a fancy touch, add a scoop of raspberry sorbet or a sprinkle of flaky sea salt on top.
Variations
- Lemon chess pie: Add 1 tablespoon of lemon zest and increase the lemon juice to 2 tablespoons for a bright, citrusy version of chess pie.
- Chocolate chess pie: Replace ¼ cup of the sugar with ¼ cup unsweetened cocoa powder and add 2 ounces of melted dark chocolate to the filling.
- Pumpkin butter cake: For a fall twist, add ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice to the cream cheese topping of the ooey gooey butter cake.
- Peanut butter butter cake: Add ½ cup creamy peanut butter to the cream cheese topping for a nutty, salty-sweet version.
Storage and Reheating
Store both desserts in the refrigerator, covered, for up to 4 days. Chess pie can be served cold or at room temperature; if you prefer it warm, reheat individual slices in the microwave for 15–20 seconds. Ooey gooey butter cake is best served at room temperature; let it sit out for 30 minutes before serving. You can also freeze both desserts for up to 3 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make chess pie without cornmeal? Yes, you can omit the cornmeal and use 2 tablespoons of flour instead, but the texture will be slightly less firm. Cornmeal helps thicken the custard and gives it a subtle texture.
Why is my ooey gooey butter cake not gooey? It’s likely overbaked. The center should still jiggle when you take it out of the oven. Also, make sure you use full-fat cream cheese and don’t overmix the topping – overmixing can incorporate too much air and cause it to puff up and dry out.
Can I use a homemade cake mix instead of a boxed mix? Yes, you can use a homemade yellow cake mix (about 2 ½ cups flour, 1 ½ cups sugar, 1 tbsp baking powder, ½ tsp salt, and ½ cup cold butter cut in). But the boxed mix is convenient and gives consistent results.
Do I have to refrigerate chess pie? Yes, because it contains eggs and milk, it should be refrigerated within 2 hours of baking. It will keep for 3-4 days in the fridge.
Can I freeze chess pie? Yes, you can freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
What’s the difference between chess pie and buttermilk pie? Buttermilk pie uses buttermilk and often has a tangier flavor, while chess pie uses milk or cream and is sweeter. Chess pie also typically includes cornmeal and vinegar, which buttermilk pie does not.
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