chess

Chocolate Chess Pie

cocoa powder

sugar

corn starch

eggs,

unsalted butter, melted

evaporated milk

vanilla extract

cream,

Preheat the oven to 325°F. &nbsp;In a large bowl, whisk together the cocoa powder, sugar, and corn starch. &nbsp;Add in the beaten egg, melted butter, milk, and vanilla. &nbsp;Stir well to combine. &nbsp;

Pour the mixture into the unbaked pie shell being cautious not to over-fill. Bake for 45 to 55 minutes or until a crust has formed completely across the top of the pie and is mostly set.  There will still be some jiggle to the pie. Allow to cool completely before slicing and serving.  This will allow it to set even more.  Serve with a dollop of whipped cream, if desired.   

Peanut Butter Chess Pie

peanut butter

(5-ounce) can evaporated milk ((about 2/3 cup))

eggs, room temperature, lightly beaten

cornstarch

pie crust

Preheat the oven to 350°F. In a large bowl, stir together the melted butter and peanut butter. Add the evaporated milk and eggs and stir to combine. Add the cornstarch, sugar, and vanilla and stir until combined and smooth.

Pour the mixture into the unbaked pie crust being cautious not to over-fill. Bake for 45 to 55 minutes or until a crust has formed completely across the top of the pie. The top will have the appearance of a peanut butter cookie. There might still be a little jiggle to the pie. Allow to cool completely before slicing and serving. This will allow it to set even more. Serve with a dollop of whipped cream, if desired.   

Adapted from Sister Pie, a cookbook from the eponymous bakery in Detroit, this salted maple pie, to me, is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Heaven. It is perfect for Thanksgiving, but I think it's nice for fall in general.
Pie dough recipe adapted from David Lebovitz. To make a double recipe (which I recommend if you are baking for the holidays, follow this recipe.)
I love my Emile Henry pie plate — it makes the best crust.

Sister Pie's Salted Maple Pie

(160 g) all-purpose flour

table salt

(114 g) cold, cubed butter, salted or unsalted

C. + 1 T. (71 g) ice water

maple syrup

3⁄4 cup packed light brown sugar

cornmeal

Heaping 1⁄4 teaspoon kosher salt

eggs

heavy cream

Flaky sea salt

confectioner’s sugar

In the bowl of a food processor, pulse the flour, sugar, and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of the towel. Grab the four corners of the towel together and twist to create a beggar&#8217;s purse, pressing the dough into a round. Use your hands to pack and flatten the round. If time permits, chill the dough for 30-60 minutes before proceeding. 

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer it to a 9-inch pie plate or pan. Trim dough that hangs over by a lot — leave at least an inch over hanging; you may not need to trim everywhere. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. If time permits, chill the dough in the fridge until firm, about 30 minutes.

Make the pie dough:

Heat your oven to 425ºF. If you have a Baking Steel or pizza stone, place it on a rack in the lower third of your oven. On a lightly floured work surface, roll out one of the chilled rounds of pie dough, flipping the round over every few strokes, until you have a circle roughly 15 inches in diameter — the thickness should be about that of a Ritz cracker — learned this visual tip from King Arthur Flour. 

Transfer the round to a pie plate. Trim any excessive overhanging pie dough — there should be roughly 1/2 inch of dough overhanging the edge. Save the scraps in an airtight container in the fridge. Tuck the overhanging dough behind itself; then use your fingers to crimp the edge into a fluted pattern — video guidance here. Lay a sheet of parchment across the pie plate and pour pie weights or dried beans into the center until they reach the top of the pie crust. Use your hands to press the weights down and fit them into the edges of the fluted crust.

Transfer the filled pie crust to a parchment-lined sheet pan and transfer to the oven for 15-20 minutes or until the edges are just beginning to color — do rely on the visual cues here. It sometimes takes my crusts a little longer to take on that light color at the edges.

Remove the pan from the oven and carefully remove the pie weights or dried beans (which you can use again and again — let them cool completely; then transfer to a storage bag). Return the pan to the oven for another 2 to 3 minutes — it should take on only the slightest bit of more color all around. 

Make the filling

In a medium bowl, combine the melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and kosher salt.

Crack the eggs and yolk into another medium bowl. Add the cream and vanilla and whisk until combined.

Slowly pour the egg mixture into the maple mixture and whisk just until combined.

Place the pie plate on a parchment-lined baking sheet. Pour the filling into the pie shell.

Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.

Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice, and serve.

To make the whipped cream

, beat the heavy cream with a wire whip or in an electric mixer until soft peaks begin to form. Sprinkle in a small handful of sugar and a pinch of sea salt and beat until peaks begin to get firmer. Taste. Add more sugar and salt to taste. Beat until peaks begin to hold their shape or until they reach a texture you like — I like billowy, not-quite-stiff peaks. Store in fridge until ready to serve.

Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.

Parbake the dough (Optional):

I made this pie for Thanksgiving and it was a HIT!  My family raved and fought over the last piece.  Have you ever adapted a pie recipe to mini pies?  I think it would be so nice to gift mini Salted Maple pies for Christmas.  Any ideas on how to execute would be lovely.  Thank you for yet another delicious recipe!

Made this for Christmas--it was amazing! Not too too sweet and really good flavor. A new hit! Also the crust was dead easy and delicious. Thank you!

Thank you Ali, I love your recipes!  I want to make this pie but I'm nervous about the "fine" yellow cornmeal.  Is mine fine enough?  I don't know.  What cornmeal do you use?

I LOVE this cookbook! And I'm a collector - which includes yours too! Thanks for putting this out there will have to try this pie- also if you haven't tried the granola in her book I highly recommend! Love the addition of buckwheat groats. I do reduce the amount of maple syrup and add extra nuts - but otherwise with the lovely fennel seeds it's amazing. 

In the oven now and it looks and smells heavenly. Went off script and added about a cup of chopped walnuts :)

Thank you so much for sharing this recipe. I made your Apple Galette, and decided to make this Salted Maple Pie with the leftover dough. 
As it was a list minute decision I didn't have cornmeal on hand, so I used spelt flour instead. The pie turned out wonderfully. I'll be making it again for Christmas instead of the usual buttermilk  pie.

https://www.youtube.com/watch?v=0Snyo3urkwQ

This is the pie dough recipe I use for every tart, pie, galette I make. In this recipe and video, I show how to make the pie dough as well as how to parbake and blind bake it. Parbaking is a step that ensures the bottom crust of your pie will not be soggy.

Find the full recipe here: https://alexandracooks.com/2021/11/07/how-to-parbake-and-blind-bake-pie-crust-foolproof-flaky-pie-dough/

Foolproof Flaky Pie Dough + How to Parbake Pie Dough

The chocolate brownie outer crust is filled with a rich and creamy chocolate chess filling. It&#x27;s the perfect dessert for any occasion! 

Southern Chocolate Chess Pie Recipe

Store-bought pie crust (1)

white granulated sugar

flour

eggs (slightly beaten – do not overbeat)

salt

Chocolate bar to shave grated chocolate on top (optional)

Whipped cream cream

Prepare your pie crust. If you are going...

Prepare your pie crust. If you are going to pre bake the crust, go ahead and do that now and then set aside. 

If you pre-baked your pie crust, once that’s...

If you pre-baked your pie crust, once that’s done,  lower the oven temp to 325 degrees. If you didn’t, preheat the oven to 325 degrees.

Place the butter in a microwave safe bowl...

Place the butter in a microwave safe bowl and melt it and set it aside. 

In a medium-sized bowl, whisk together the sifted...

In a medium-sized bowl, whisk together the sifted cocoa powder, white sugar, and flour. 

Next, add in the egg, the unsalted butter,...

Next, add in the egg, the unsalted butter, evaporated milk, and vanilla and stir together until all of the ingredients are thoroughly incorporated. 

Pour the chocolate mixture into the pie crust....

Pour the chocolate mixture into the pie crust. Only fill the crust about 2/3rds full. Be careful not to overfill. 

Bake for 50 minutes, then with a cake...

Bake for 50 minutes, then with a cake tester or toothpick, check to see if the pie is set in the middle. If the tester comes out clean and the pie is not jiggly in the middle, it is done. If there is still a lot of the mixture on the tester and there is still a lot of jiggle to the pie, continue baking at 10 minute increments until it’s done. 

Once the pie is done, turn off the...

Once the pie is done, turn off the oven, and let the pie remain in the oven to cool down. By doing this you are allowing the pie to cool down at the same time the oven is. You can pull it out of the oven to let it cool, but the top of the pie may crack. 

Once it’s cooled, slice, serve and top with...

Once it’s cooled, slice, serve and top with vanilla ice cream and grate chocolate on top. 

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Chocolate Chess Pie

Peanut Butter Chess Pie

Sister Pie's Salted Maple Pie

Southern Chocolate Chess Pie Recipe

Top 4 chess recipes from across the web

The most viewed chess recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chess Pie

Peanut Butter Chess Pie

Sister Pie's Salted Maple Pie

Southern Chocolate Chess Pie Recipe

The most viewed chess recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine