Page 52 - Baking
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CHOCOLATE CHESS PIE
MAKES 1 (9-INCH) PIE
Old-Fashioned Piecrust 1. Preheat oven to 350°.
(recipe follows)
¾ cup sugar 2. In a large bowl, whisk together sugar, flour, cornmeal, and salt. Set aside.
2 tablespoons all-purpose flour
2 teaspoons yellow cornmeal 3. In a microwave-safe bowl, combine chocolate and butter. Microwave on
¼ teaspoon salt high in 30-second intervals, stirring between each, until melted and smooth;
1½ (4-ounce) bars semisweet let cool slightly. Add cream, eggs, and vanilla to chocolate mixture, whisking
chocolate, chopped to combine. Add chocolate mixture to sugar mixture, stirring to combine
½ cup unsalted butter well. Spoon chocolate mixture into prepared crust.
⅓ cup heavy whipping cream
4 large eggs, lightly beaten 4. Bake until center is set, 30 to 35 minutes. Let cool completely. Garnish
1½ teaspoons vanilla extract with whipped cream and chocolate shavings, if desired.
Garnish: sweetened whipped
cream, chocolate shavings OLD-FASHIONED PIECRUST
Makes 1 (9-inch) crust
1½ cups all-purpose flour
2½ tablespoons plus 1 teaspoon sugar
⅛ teaspoon salt
⅓ cup cold unsalted butter
4½ tablespoons plus 1 teaspoon cold water
1. In a medium bowl, whisk together flour, sugar, and salt. Using a pastry
blender, cut in cold butter until mixture is crumbly. Add 4½ tablespoons plus
1 teaspoon cold water, stirring just until moistened. Turn out dough onto a
lightly floured surface, and knead 8 to 10 times. Wrap tightly in plastic wrap,
and refrigerate for 1 hour.
2. Preheat oven to 350°.
3. On a lightly floured surface, roll dough into a 12-inch circle, about ⅛ inch
thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim
excess dough. Fold edges under, and crimp as desired. Top with a piece of
parchment paper, letting ends extend over edges of plate. Add pie weights.
4. Bake for 10 minutes. Carefully remove paper and weights, and bake
10 minutes more. Let cool completely.
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