Gingerbread Chess Pie

Makes one 9-inch pie

If you read this month’s newsletter, then this recipe looks familiar. I first featured it there, and decided to put up here on the blog to add to the archives. There’s a few more gingerbready recipes to come before Christmas (here’s a sneak peek).

Music Pairing: The 59th Street Bridge Song by Simon & Garfunkel

One single piecrust (I use this recipe, and freeze the remaining half)

1/4 cup (2 ounces) unsalted butter

1 1/4 cups (250 grams) natural cane sugar

1/4 teaspoon (1 gram) fleur de sel

1/2 teaspoon pure vanilla extract

1 teaspoon (2 grams) ground ginger

1/2 teaspoon (1 gram) ground cinnamon

1/2 teaspoon (1 gram) ground cloves

3 large eggs

1 tablespoon (12 grams) yellow cornmeal

Fresh whipped cream, to serve (optional)

Preheat oven to 350°F.

Melt the butter over medium heat in a small, heavy-bottomed pot. Cook until it begins to brown, but not burn; it will smell nutty and fragrant. Remove from the heat and let cool for 5 minutes.

Gently press the piecrust into an ungreased 9-inch glass pie plate. Trim any overhang and crimp edges, using the back tines of a fork or gently pinching the crust with your fingertips. Place pie plate in the refrigerator while you prepare the filling.

Pour the melted butter, scraping any browned bits, into a deep bowl. Add the sugar, salt, and spices, and whisk until well blended. Add the eggs and vanilla. Whisk vigorously, until well mixed and it forms a thick batter. Stir in the cornmeal just until combined; pour into the prepared piecrust.

Bake 35 to 45 minutes or until the pie is set and the top puffs up and forms a hard crust. Cool completely (the pie will sink, and the top will flatten). Serve at room temperature with a dollop of whipped cream.