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Gingerbread Chess Pie

Gingerbread Chess Pie

Makes one 9-inch pie

One 9-inch unbaked pie shell (or make your own using my pie crust recipe)
1/4 cup butter
4 large eggs
1 1/4 cups granulated sugar
1/4 cup unsulfured molasses
1/4 cup heavy cream
1 tablespoon freshly squeezed lemon juice
2 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon fine grain sea salt

Lightly sweetened whipped cream, for serving

1. Roll out the pastry dough to 1/8 inch thick (about a 12-inch round) on a lightly floured surface with a floured rolling pin (or between 2 pieces of parchment paper).

2. Fit the dough into a 9-inch (1-quart) glass pie plate and trim the edge. Crimp the edge of the shell as desired, then chill the shell for 30 minutes to 3 hours.

3. Preheat the oven to 350 degrees Fahrenheit.

4. Melt the butter and cool until just warm to the touch.

5. Beat together the eggs and sugar on medium speed in a large bowl with an electric mixer until thick and pale. Then beat in the butter and all the remaining ingredients until combined. Pour the custard into the chilled shell.

6. Put the pie on a rimmed baking sheet in the oven on a center rack and bake until it is just set in the center, about 45-55 minutes. Tent the pie with a sheet of aluminum foil after 25 minutes to prevent excessive browning.

7. Remove the pie from the oven and let it cool completely on a cooling rack. The pie will continue to set as it cools, so do not cut it prematurely. The pie can be kept, uncovered, at cool room temperature for 6 hours. Once it has cooled completely you can cover it with a piece of plastic wrap and store it in the refrigerator. If you are serving it after being refrigerated, let it sit out for about 30 minutes, as it will taste better at room temperature. Serve with lightly sweetened whipped cream.