If the surface of the pie forms small cracks, it can be covered with rosettes or swirls of whipped cream. Place the cooled pie in the refrigerator, uncovered, for at least 3 hours before cutting.Īny leftover pie should be loosely wrapped with wax paper and stored in the refrigerator. The pie will be high but will settle when cool. Remove the pie from the oven and transfer to a wire rack to cool. Ingredients 1 tablespoon yellow cornmeal 1 1/2 tablespoons cornstarch 1 2/3 cups (330g) granulated sugar 1/2 teaspoon salt 6 tablespoons (85g) butter. If loose (not wobbly), cover again with foil and bake for another 5 minutes, approximately 55 minutes in all. Bake at 325 until a knife inserted in the center comes out clean, 35-40 minutes. Cover edge with foil to prevent overbrowning. Continue baking for another 25 minutes and check to see if the center is still loose. In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Do not allow the foil to touch the filling. Pour the filling into the prepared pie shell.īake the pie for 25 minutes and cover with tented foil if the crust is browning too quickly. Basic Piecrust (recipe follows) 2 cups granulated sugar 1 cups evaporated milk cup unsalted butter, melted 6 tablespoons unsweetened cocoa powder. Add the tempered and slightly cooler chocolate mixture back to the rest of the filling and whisk to combine. Whisk in the dry ingredients.Īdd a small amount of the pie filling to the melted chocolate and whisk to temper and combine. Add the milk and vanilla and whisk to combine. Add the butter and whisk it into the eggs. 1 crust from 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count) 2 cups granulated sugar 2 tablespoons fine-ground yellow cornmeal 1 tablespoon Gold. To make the filling: in a small bowl, combine the flour, sugar, cornmeal, and salt and set aside. Using a whisk, beat the eggs in a large bowl. Flute the edge, or shape as desired. Transfer to the refrigerator and chill the crust while preparing the filling. Trim the excess dough around the rim, leaving enough to form a decorative edge. Carefully unfold the dough and let it relax into the pie plate. Place the folded dough into the bottom quarter of the pie plate.

Unless your kitchen is very warm, you don’t have to chill the dough before rolling it out.Ĭoat a 9-inch ovenproof glass pie plate with vegetable oil spray. Roll out one disk of dough between two sheets of floured wax paper or parchment paper until 2 inches wider than the diameter across the top of the pie plate.įold the rolled dough disk in half and then in quarters. Remove the dough from the bowl of the processor, divide in half, and shape each half into a disk. Add the ice water and pulse until the mixture just comes together. Add the sliced butter and pulse until crumbly. To make the pie crust: put the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade and pulse 3 times to mix. Set the oven rack in the middle position.

Chess pie recipe