Chess pie is really just a basic custard–eggs, sugar, cream. With this flexible, easygoing recipe from JOY OF COOKING, you can create one of the many variations on a classic American dessert.
*Serves 8 to 10
Combine using a fork or a whisk in a medium bowl:
2 ½ cups chilled all-purpose flour
½ teaspoon salt
Add and cut in, using a pastry blender (or use the food processor method discussed above), until the butter chunks are the size of small peas and the mixture looks mostly consistent:
1 cup (2 sticks) unsalted butter, well-chilled and cut into cubes (alternately, you can freeze the sticks of butter and grate them on the large holes of a box grater into the flour)
Add by the tablespoon, stirring with a fork, until the dough comes together in a shaggy mass:
About 1/4 cup plus 2 tablespoons ice water
Divide the dough in half, handling it as little as possible, and shape each half into a disc about 1 inch thick. Wrap each disc in plastic wrap and refrigerate at least 2 hours or up to 3 days. You can also freeze the dough for up to a month
Prepare and chill:
½ recipe All-Butter Crust
Preheat the oven to 375°F. Roll out the dough on a lightly floured surface until it is about 1/8-inch thick. Transfer to a pie dish. Trim any overhanging edges and crimp the crust as desired. Chill in the refrigerator for 30 minutes.
Prick the crust all over with a fork, line the dough with parchment, and fill with pie weights or dried beans. Bake until the edges of the crust start to brown, 15 to 20 minutes. Remove the pie weights and bake until the bottom of the crust is dry to the touch and light golden brown, about 10 minutes more.
Reduce the oven temperature to 325°F. In a medium bowl, whisk together:
1 cup pumpkin puree (or you could use sweet potato or winter squash puree)
⅔ cup buttermilk or heavy cream
½ cup granulated sugar
½ cup packed brown sugar
6 tablespoons melted butter
½ teaspoon salt
Pour the filling into the crust and bake until the edges of the pie are set but the center still jiggles slightly, about 30 to 40 minutes. Remove from the oven and cool completely. Refrigerate. Serve with Whiskey Whipped Cream, below.
Whiskey Whipped Cream
In the bowl of a stand mixer, combine:
1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon bourbon or whiskey
Whip on medium-high speed until fluffy.
Image courtesy of John Becker
Pair a slice of this delicious pumpkin pie with a cup of spiced saffron tea.