Dulce de Leche Chess Pie - the stuff of dreams? YES ???? | Cupcake Jemma
Chocolate shortcrust pastry? Check ✅.
Dulce de Leche filling? Check ✅.
Thicc layer of Dulce de Leche? Check ✅.
Torched brown sugar italian meringue topping? Check ✅.
This is THE pie you need to be making. Grab an 8 pie dish -
PIE CRUST
230g Plain Flour
40g Cocoa Powder
½ tsp Salt
180g, Cold Cubed Butter
6-8 tbsp Ice Water
¾ tbsp Vinegar
FILLING
100g Dulce de Leche
115g Brown Butter
150g Light Brown Sugar
160g Caster Sugar
3 Eggs
1 tsp Vanilla
½ tsp Salt
1 tsp Vinegar
270g Dulce de Leche
ITALIAN MERINGUE
80g Muscovado Sugar
140g Light Brown Sugar
20g Glucose
100ml Water
90g Egg White
¼ tsp Vanilla
Pinch of Salt
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???? Chocolate Chess Pie Recipe ???? | Life's Little Sweets
⚫ Full, Printable Recipe, List of Kitchen Tools, Step-by-Step Photos, & Tutorial Video:
⚫ Description: This rich, self-saucing, Chocolate Chess Pie has a homemade pie crust and can easily be made ahead with simple pantry ingredients like cornmeal, flour, eggs, chocolate chip morsels, unsweetened cocoa powder, vanilla, and sugar. It has a crisp, crackly top (similar to a French macaron cookie) and tastes wonderful served with powdered sugar, whipped cream, and ground cinnamon.
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⚫ recipe video music credit: Love and Oceans (Instrumental) by The Dimes
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A Brownie in a Pie?! (Chocolate Chess Pie)
My Chocolate Chess Pie recipe makes an incredibly rich and decadent dessert. Featuring fudgy chocolate filling and a perfectly crisp crust, this is a chocolate pie like you've never had before.
Recipe:
Ingredients
1 unbaked pie dough (click the link to make my homemade pie crust or you may use a store-bought crust)
⅓ cup unsalted butter, cut into about 6 pieces (75g)
4 oz semisweet or dark (60%) chocolate bar, chopped into small pieces (113g)
¼ cup heavy cream or heavy whipping cream (60ml)
2 large eggs + 2 large egg yolks, room temperature preferred
1 ¼ cups granulated sugar (250g)
1 ½ teaspoons vanilla extract
¼ cup cocoa powder (25g) (You may use either Natural or Dutch Process cocoa powder)
¼ teaspoon salt
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9” pie plate
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Sifter (Affiliate Link):
Instructions
00:00 Introduction
00:30 Preheat oven to 375F (190C). If using my homemade pie dough recipe, follow instructions through step 4.
00:51 Roll out chilled pie dough and place in a 9” pie plate. Flute the edges and then cover with a piece of parchment paper. Fill with an even layer of pie weights.
01:51 Transfer pie dough to oven and bake for 15 minutes. Once pie dough is finished baking, remove from the oven and carefully remove parchment and pie weights but do not turn off the oven.
Reduce oven temperature to 350F (175C).
01:56 While pie dough bakes you can begin preparing your filling. Combine butter and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and the mixture is smooth. Set aside.
03:00 In a separate bowl, combine heavy cream, eggs and egg yolks, sugar, and vanilla extract. Whisk vigorously for at least 15-30 seconds (this will help your chocolate chess pie develop that crackly top!).
04:02 Sift cocoa powder over the cream mixture and add salt. Whisk until combined.
04:41 Drizzle melted chocolate/butter mixture into the bowl with the egg mixture and use a spatula to gently stir ingredients until completely combined.
05:01 Pour chocolate mixture into pie crust (once it is finished baking). It is OK if the pie crust is still hot/warm, just be careful not to burn yourself!
05:45 Place in 350F (175C) oven and bake for 25-30 minutes. The center should be set and the top will have puffed and maybe even cracked and if you use an instant-read thermometer the temperature should register around 180F (82C).
05:51 Allow pie to cool for at least 4 hours before cutting in and enjoying (the top will likely deflate and crack, this is normal and expected!). If desired, serve topped with homemade whipped cream!
Notes
Storing
Store at room temperature for up to 3 days. I don’t care for the pie when it’s cold, but it may be refrigerated for up to 5 days.
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Pumpkin Cookie Chess Pie
This pie is inspired by the famous Baltimore Bomb Pie, which features a chess pie-like filling made with crumbled Berger Cookies. Similarly, this pie also begins with a chess pie filling. But instead of Berger Cookies, it’s made with crumbled pumpkin chocolate chip cookies.
The soft, cake-like cookies absorb the pie filling, and the chocolate chips melt and form sweet little ribbons of chocolate throughout the pie. Serve with ice cream or whipped cream for a truly unique and delicious Fall dessert.
Find the recipe on the Dixie Crystals website.
Betty's Traditional Southern Chess Pie
Betty demonstrates how to make her Traditional Southern Chess Pie. This is the dessert that Rick ordered for lunch when we went on our trip to Shakertown. Many of you requested that I make Chess Pie at the time, but I made two other dishes from that dinner (Tomato-Celery Soup and Shaker Lemon Pie), and decided to move on. I haven't shown you many sweets lately (since there were lots of them during the holiday season), so today we're having Traditional Southern Chess Pie!
Traditional Southern Chess Pie
1 1/2 cups sugar
1/2 cup butter, melted
1 tablespoon plus 1 teaspoon cornmeal
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 eggs, well-beaten
1 unbaked 8-inch to 9-inch pastry shell (You make this fresh; I have a recipe for one in Betty's Kitchen--Betty's Basic Pie Crust, or you may use a pre-made frozen unbaked pie crust, thawed.)
Combine 1 1/2 cups sugar, 1/2 cup melted butter, 1 tablespoon plus 1 teaspoon cornmeal, 1 tablespoon white vinegar, 1 teaspoon vanilla, and 3 well-beaten eggs. Mix thoroughly. Pour into pie shell. Bake at 350 degrees for about 45 to 50 minutes, or until a knife inserted in the center comes out clean. (I use aluminum foil to protect the outer edge of the pie crust from getting too brown, since the cooking time is so long.) Remove the pie from the oven, and let it cool. You may cut it into slices while it is slightly warm. That's when it tastes the best! Otherwise, cool it completely, cover it, and let it sit on the counter until ready to use. If you are keeping it longer than 12 hours or so, store it in your refrigerator or freezer. This pie is beautiful and luscious! I hope you like it! --Betty :)
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Cream Cheese Cookies
These delicious, fluffy cream cheese cookies MELT in your mouth and have the most delightful flavor; perfectly sweet with a nice tang from the cream cheese and a hint of vanilla.
Recipe:
These cookies are SO good! I've actually been making them quite a bit and leavning them on friend's doorsteps as little cookie care packages. They're a must make recipe.
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