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68 Ratings
5 star values:
15
4 star values:
25
3 star values:
16
2 star values:
8
1 star values:
4
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Chess Pie
Credit:
Bryan Gardner
Recipe Summary
prep: 15 mins
total: 6 hrs 40 mins
Yield: Makes one 9-inch pie; Serves 8 to 10
Ingredients
Ingredient Checklist
1/2 recipe Test Kitchen’s Favorite Pate Brisee
Unbleached all-purpose flour, for dusting
1 1/2 cups sugar
1 stick unsalted butter, melted and slightly cooled
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon apple-cider vinegar
1/2 teaspoon kosher salt
Lightly sweetened whipped cream, for serving
Gallery
Chess Pie
Credit:
Bryan Gardner
Recipe Summary
prep: 15 mins
total: 6 hrs 40 mins
Yield: Makes one 9-inch pie; Serves 8 to 10
Gallery
Chess Pie
Credit:
Bryan Gardner
Chess Pie
Credit:
Bryan Gardner
Chess Pie
Recipe Summary
prep: 15 mins
total: 6 hrs 40 mins
Yield: Makes one 9-inch pie; Serves 8 to 10
Recipe Summary
prep: 15 mins
total: 6 hrs 40 mins
Yield: Makes one 9-inch pie; Serves 8 to 10
prep: 15 mins
total: 6 hrs 40 mins
prep:
15 mins
total:
6 hrs 40 mins
Yield: Makes one 9-inch pie; Serves 8 to 10
Makes one 9-inch pie; Serves 8 to 10
Ingredients
Ingredients
- 1/2 recipe Test Kitchen’s Favorite Pate Brisee
- Unbleached all-purpose flour, for dusting
- 1 1/2 cups sugar
- 1 stick unsalted butter, melted and slightly cooled
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple-cider vinegar
- 1/2 teaspoon kosher salt
- Lightly sweetened whipped cream, for serving
Directions
On a lightly floured surface, roll out dough into a 12-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Freeze 15 minutes.
Preheat oven to 375 degrees with rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, 15 to 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
Reduce oven temperature to 350 degrees. In a large bowl, whisk together sugar, butter, eggs, vanilla, vinegar, and salt. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.
Reviews
Add Rating & Review
68 Ratings
5 star values:
15
4 star values:
25
3 star values:
16
2 star values:
8
1 star values:
4
Reviews
Add Rating & Review
68 Ratings
5 star values:
15
4 star values:
25
3 star values:
16
2 star values:
8
1 star values:
4
Add Rating & Review
68 Ratings
5 star values:
15
4 star values:
25
3 star values:
16
2 star values:
8
1 star values:
4
68 Ratings
5 star values:
15
4 star values:
25
3 star values:
16
2 star values:
8
1 star values:
4
68 Ratings
5 star values:
15
4 star values:
25
3 star values:
16
2 star values:
8
1 star values:
4
- 5 star values:
- 15
- 4 star values:
- 25
- 3 star values:
- 16
- 2 star values:
- 8
- 1 star values:
- 4
All Reviews for Chess Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chess Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
