ROANOKE, Va. (WDBJ) – Natalie and Catherine set out to find out more about Chess Pie, which is a popular dessert in the American South that originated in England. It is a custard style cake with a crispy golden topping.
The two head out to visit local baker Chassidy Tuell, who owns “Takes the Cake” bakery.
Chassidy shows Natalie and Catherine how to easily make this delicious dessert. See the full recipe below. To learn more about Chassidy and her bakery, visit her website here.
chess cake 1 prepared pie crust (homemade or store-bought, no-bake)
Filling: 1/2 cup salted, browned, or melted butter 1 1/4 cups granulated sugar 2 tablespoons cornmeal 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/3 cup whole milk 1 tablespoon vinegar white 1 teaspoon vanilla extract 4 large eggs
Roll the pie crust about 12 inches, then roll around a rolling pin and transfer to a standard pie plate. Unroll and form into a cake pan and decorate the edges as desired. Chill until crust is firm, at least 1 hour.
golden butter Melt the butter in a medium light-colored skillet. Let cook, stirring frequently, until it has a nutty aroma and has browned (being careful not to burn it, it should be an amber color). Pour onto a plate and let cool at room temperature, 30 minutes to 1 hour.
While the butter is cooling, bake the pie crust.
Preheat oven to 425°F (220°C). Cover the chilled pie crust with foil or parchment foil and fill with pie weights (I like to use dried beans for this purpose). Place the cake on a cookie sheet or stoneware bowl and bake for 12 to 13 minutes. Remove the crust from the oven, then remove the weights and liner.
Reduce heat to 350 degrees.
In a bowl, lightly beat the eggs to mix. In a separate mixing bowl, whisk together the granulated sugar, cornmeal, flour, and salt. Pour the browned butter, milk, vinegar, and vanilla into the sugar mixture and mix. Add the eggs and mix until well combined. Pour into the prepared crust and bake on a baking sheet in a preheated oven until the edges are set but the center is slightly wiggling, about 42-48 minutes.
Transfer to a wire rack to cool 30 minutes before slicing and serving. Store the cake in the refrigerator.
puff pastry dough
2 cups + 2 tablespoons flour
1/2 tablespoon kosher salt
6 tablespoons unsalted butter
1 cup of ice water
3/4 cup + 2 tablespoons butter
Starting with very cold ingredients, blend all dry ingredients together in a food processor or stand mixer. Add the butter chunks and very cold shortening and pulse until it resembles coarse cornmeal. Add water a little at a time, pulsing as you add, until the mixture is curdled and sticks together when pressed between your fingers. Do not pulse until it forms a ball, you have mixed it too much! Wrap in plastic and chill for 2 hours, then spread out on a lightly floured board.
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