Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Maple-Rum Chess Pie
Getting reviews...
- Level: Intermediate
- Total: 4 hr 10 min (plus cooling)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 511
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 157 mg
- Sodium
- 307 mg
- Level: Intermediate
- Total: 4 hr 10 min (plus cooling)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 511
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 157 mg
- Sodium
- 307 mg
Ingredients
For the Crust:
For the Filling:
For the Whipped Cream:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add one-third of the butter and process until combined. Add the remaining butter and pulse until it’s in pea-size pieces. Add the vinegar and pulse quickly a few times while adding 2 tablespoons ice water. Squeeze some dough between your fingers; if it doesn’t hold together, add more ice water, 1 tablespoon at a time. Turn out onto a large piece of plastic wrap. Wrap, then flatten into a disk. Refrigerate at least 1 hour.
- Roll out the dough on a lightly floured surface into a 13-inch round, about 1/8 inch thick. Ease into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang, then tuck the overhanging dough under itself; crimp the edges. Refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 350 degrees F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Set on a baking sheet and bake until just starting to brown, 15 to 20 minutes. Remove the parchment and weights and continue baking until lightly golden brown all over, 15 to 20 more minutes.
- Meanwhile, make the filling: Whisk the melted butter, maple sugar, brown sugar, cornmeal, flour, salt and nutmeg in a large bowl until smooth. Whisk in the maple syrup, buttermilk and eggs, then whisk in the rum. Pour into the crust. Bake until browned and no longer jiggly in the center, 45 minutes to 1 hour. Transfer to a rack and let cool completely.
- When ready to serve, make the whipped cream: Combine the heavy cream, maple sugar, orange zest, nutmeg and salt in a large mixing bowl. Stir periodically until the sugar dissolves, about 4 minutes. Beat with a mixer on medium-high speed until stiff peaks form, 1 1/2 to 2 minutes. Add the sour cream and beat until stiff peaks form again, 30 seconds to 1 minute. Add the rum and beat briefly to incorporate. Serve the pie with the whipped cream and garnish with nutmeg.
