by: Sarah Fennel
Cook Time
55 minutes
Prep Time
10 minutes
Yield
1 pie, serves 8
Total Time
55 minutes
Prep Time
10 minutes
Yield
1 pie, serves 8
ingredients
- 1 pie crust (store bought)
- ½ cup unsalted butter
- 1½ cups light brown sugar, packed
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Pinch black pepper
- ½ teaspoon salt
- 2 tablespoons cornmeal
- 1 tablespoon flour
- 3 large eggs, room temperature
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- Powdered sugar or whipped cream for serving (optional)
directions
- Prepare your crust according to the package instructions for one-crust pie or baked shell. Bake until crust is light brown (usually at 350ºF for 10–12 minutes).
- While the pie bakes, make the filling. Brown your butter by placing it into a small saucepan over low heat. Stir constantly until the milk solids from the butter separate and become a golden brown color. Remove from heat and allow to cool slightly.
- In a large bowl, combine the sugar, spices, pepper, salt, cornmeal and flour. Stir to evenly distribute, then add browned butter, eggs, heavy cream and vanilla to the mixture. Whisk until well combined.
- Pour filling into the partially baked crust and bake for 45 minutes, until the center of the pie is set and is a light golden brown color.
- Allow pie to cool completely before topping with a dust of powdered sugar or whipped cream and serving. I suggest letting it cool on a cooling rack for 1 hour, then in the fridge for 2 hours.
notes
I love pairing my chess pie with freshly whipped cream and a sprinkle of cinnamon.
