This orange chess pie can be made with fresh squeezed orange juice or premade juice. For maximum flavor, if you use premade orange juice, be sure to buy 100% pure. Some of the store brands are watered down to maximize profits and nowhere close to being 100% pure juice. When orange juice says “from concentrate” it still might not be 100% juice. The processors might remove 50% of the water to create the concentrate but then create the finished product by adding back additional water. Most often this creates a juice that’s only 1/3 juice and 2/3 water.
Orange chess pie brings a bright citrus twist to this old-fashioned Southern favorite. Freshly squeezed orange juice adds a smooth, sunny flavor that balances perfectly with the rich custard filling. I learned the hard way that bottled orange juice can ruin the pie. One pie I made with store-bought juice turned out so runny I had to eat it with a spoon. The next day I remade the pie with freshly squeezed juice and it came out perfect. Freshly squeezed juice works much better because it contains less added water and gives the pie a cleaner, more natural orange flavor that sets properly when baked.
I found several recipes online for blood orange chess pie. You can use blood orange juice if you’re lucky enough to find them. They have a very short season and aren’t available in most areas of the country. If you have multiple types of oranges available I’d recommend Valencia, Cara Cara navels, or Clementines. The Clementines are usually sold under the brand names of Halo or Cuties. I personally prefer mandarin oranges but it takes a lot of fruit to obtain 1/2 cup of juice.
Once again I should reiterate that you should never dump both dry and liquid ingredients in a bowl and just whisk together. It irritates me when I notice a recipe recommends dumping dry and liquid ingredients together. Unless you’re using an electric mixer there will always be patches of unmixed ingredients. Eggs should be whisked together before they’re added to dry ingredients. If the recipe calls for melted butter, juices, milk, or liquid flavorings, whisk all of them together before adding to the dry ingredients.
Orange chess pie takes everything people already love about classic chess pie—the silky custard, the buttery sweetness, the crackled top—and brightens it with a clean, citrusy lift. The orange juice cuts through the richness just enough to make each bite feel lighter and more aromatic, giving the pie a sunny, almost creamsicle‑like character without losing the old‑fashioned charm of the original. That balance of deep, comforting sweetness and fresh citrus fragrance makes the flavor feel both nostalgic and unexpectedly vibrant.
Orange chess pie is popular because it stays incredibly simple to make while tasting like something far more elaborate. The filling still comes together in one bowl with pantry ingredients, and the orange flavoring doesn’t require any special technique—just juice and a whisk. As it bakes, the citrus perfumes the custard and the kitchen, and the pie emerges with a golden top and a bright, custardy center that slices beautifully once cooled. The result is a dessert that feels homemade, Southern, and timeless, yet just different enough to stand out at potlucks, holidays, and family gatherings.
What You’ll Need To Make This Pie
Tools & Utensils
- 9-inch pie plate
- Wire cooling rack
- Wire whisk
- Large bowl
- Medium bowl
- Spatula or spoon
- Measuring cup
- Set of measuring spoons
Key Ingredients
- Refrigerated pie crust (or make your own crust)
- Granulated sugar
- Orange juice (preferably fresh squeezed)
- Butter
- Yellow cornmeal
- Vanilla extract
- Large eggs
Orange Chess Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 large bowl
- 1 medium bowl
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust (or make your own crust)
- 1 1/2 cups granulated sugar
- 1/2 cup orange juice (preferably fresh squeezed)
- 6 Tbsp butter melted and cooled
- 2 Tbsp yellow cornmeal
- 1/2 tsp vanilla extract
- 5 eggs large
Instructions
Prebake The Crust
- Refrigerated pie crusts should always sit at room temperate for 15-20 minutes as directed on the package.
- The package should show directions on how to prebake the crust. If not, bake at 400℉ for 10 minutes.
- If you notice any bubbles forming while the crust is baking, gently press them down with a spoon.
- Allow crust to cool to room temperature before adding the filling.
- Reduce oven temperature to 350℉.
Prepare The Filling
- In large bowl whisk together the sugar and cornmeal.
- In medium bowl whisk together the eggs, cooled butter, orange juice, and vanilla extract until thoroughly blended.
- Pour the liquid ingredients over the dry ingredients and mix until completely incorporated. Mix until none of the liquids are visible, ie no streaks of egg or juice.
- Pour or spoon the mixture into the cooled pie crust.
Bake
- Bake on middle rack at 350℉ for 45-50 minutes.
- IF you notice the crust becoming too dark, use a pie crust shield or wrap strips of aluminum foil around the edge of the crust.
- Pie is done when center if firmly set and not jiggly.
Cool
- Allow to sit on wire cooling rack for 2 hours or until the pie plate is cool to the touch.
