Hockaday Chess Pie Food

CLASSIC CHESS PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
• Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
• Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
• Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F.
• For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F.
• Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve.

HOCKADAY CHESS PIE

Steps:

• Mix sugar and cornmeal.
• Add melted margarine and mix well Add eggs one at a time, blending well after each addition.
• Add the milk and vanilla, blend, then add the vinegar SLOWLY.
• Pour 2 2/3 cups of mixture into pie shell and bake 45 minutes.
• Be sure the temperature doesn’t go over 350 degrees.
• I always make 2.
• I like it chilled.
• ,but some people prefer to eat it warm.

CHESS PIE

Steps:

• For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
• In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
• Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
• For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
• Slice the pie and serve with a dollop of whipped cream.

SWEET POTATO CHESS PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, about 15 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Prick the sweet potatoes all over with a fork. Microwave until tender, about 10 minutes. Let cool slightly, then peel the sweet potatoes and transfer to a mini food processor; puree until very smooth, about 1 minute. (You should have about 1 cup sweet potato puree.)
• Whisk the granulated sugar, brown sugar, cornmeal and salt in a medium bowl. Whisk the sweet potato puree, eggs, melted butter, buttermilk, lemon zest and juice and the vanilla in a large bowl; add the sugar mixture and whisk. Pour the filling into the cooled crust. Bake until the filling is set in the middle, 45 to 50 minutes. Transfer to a rack and let cool completely.