Hello Dolly Pie

What We're Cooking

· yields: (1) B&P Pie · prep time 15 minutes · bake temp: 325° · bake time: 45-55 minutes ·

Hello Dolly Pie: A Chess Pie with All the Fixins'

What We're Baking This October | Recipe 3 of 6

If you love a traditional Southern chess pie AND a good Hello Dolly Bar (also known as a 7-Layer Cookie), this one’s for you!

We’re taking everything we love about a classic chess pie — that rich, buttery filling and perfectly baked crust — and loading it up with all the fixins’ of a Hello Dolly Bar. Chopped pecans, shredded coconut, chocolate chips, and butterscotch chips all come together in one seriously good pie.

And, of course, we’re making it in true B&P fashion: freestanding and deep dish! We’re using our Nordic Ware Deep Dish Pie Pan and a Jiffy Pie Crust Mix to create the perfect foundation for all that filling. No traditional pie plate needed. Just a beautiful, freestanding pie that’s every bit as good as it looks.

Freestanding & Deep Dish — The B&P Way

We love a good freestanding pie, and our Nordic Ware Deep Dish Pie Pan makes it possible.

The deeper pan gives us plenty of room for all that wonderful filling, while the removable bottom allows us to present the finished pie without a traditional pie plate.

And don’t overlook the Jiffy Pie Crust Mix! It’s a convenient way to make a delicious crust without starting completely from scratch. The right tools and the right ingredients can make a big difference.

The Ingredients:

  • 1 1/2 tbsp Yellow Cornmeal
  • 315 grams Granulated Sugar
  • 1 tbsp All-Purpose Flour
  • 4 oz Butter, melted
  • 15 ml Lemon Juice
  • 7 ml Vanilla Extract
  • 3 Eggs
  • 65 grams Shredded Coconut
  • 100 grams Chopped Pecans
  • 90 grams Chocolate Chips
  • 90 grams Butterscotch Chips
  • 1 unbaked Pie Crust - we use Jiffy Pie Crust Mix

Instructions

  • 1. Preheat your oven to 325°F. Prepare your pie crust and place it into your pie pan. Set aside. No need to prebake the crust!
  • 2. Combine the dry ingredients. In a mixing bowl, whisk together the cornmeal, sugar, and flour.
  • 3. Add the wet ingredients. Pour in the melted butter, lemon juice, and vanilla extract. Whisk until thoroughly combined.
  • 4. Incorporate the eggs. Add the eggs and stir until the mixture is smooth.
  • 5. Bring on the fixins'! Fold in the shredded coconut, chopped pecans, chocolate chips, and butterscotch chips until evenly distributed throughout the filling.
  • 6. Fill your pie crust. Pour the mixture into your prepared, unbaked pie crust.
  • 7. Bake. Place in the preheated oven and bake for 45–55 minutes, or until the center of the pie is set and no longer jiggles when gently shaken.
  • 8. Cool and enjoy! Allow the pie to cool before slicing. Serve at room temperature or slightly chilled.

B&P Tips & Tricks

  • Keep an Eye on That Crust! After about 25–30 minutes of baking, take a peek at your pie. We want a beautifully golden crust, but we don't want it browning too quickly. If you notice the edges getting darker than you'd like, place a sheet pan on the oven rack directly above your pie. This helps shield the top from direct heat and slows down the browning while the filling continues to bake.
  • Let It Cool Before Slicing - As tempting as it is to cut into this pie straight from the oven, give it time to cool. That rich chess pie filling needs a little time to settle and firm up, making for much cleaner slices.
  • Make It Ahead - This is a great pie to prepare ahead of a gathering. Bake it the day before, allow it to cool, and refrigerate until you're ready to serve. We love it at room temperature or slightly chilled.

A Little Bit of Both!

That’s what makes this pie so good. You get the buttery richness of a Southern chess pie with all those familiar flavors and textures of a Hello Dolly Bar. A little crunch from the pecans, sweetness from the coconut, and pockets of chocolate and butterscotch throughout.

It’s two old favorites brought together in one deep-dish pie, and we’re here for it.

Happy baking!

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