Gingerbread Chess Pie Recipe
Ingredients
Recipe provided by @thepinkowlkitchen
Pie Crust (single 9-inch):
- 2 C. all-purpose flour
- 1 Tbsp. granulated sugar
- 3/4 tsp. salt
- 3/4 C. Crisco® All-Vegetable Shortening, chilled
- 3–5 Tbsp. ice water
Filling:
- 1 C. granulated sugar
- ½ C. brown sugar, packed
- 1/2 C. Crisco® All-Vegetable Shortening Butter Flavor, melted and cooled
- 1 Tbsp. all-purpose flour
- 1 Tbsp. cornmeal (adds the classic “chess pie” texture)
- 1 ½ tsp. Spice Islands® Ground Ginger
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- ¼ tsp. Spice Islands® Ground Cloves
- ¼ tsp. Spice Islands® Ground Nutmeg
- ¼ tsp. salt
- 4 large eggs, room temp
- 1/3 C. Grandma’s® Molasses
- ¼ C. evaporated milk
- 1 tsp. Spice Islands® Pure Vanilla Extract
Directions
Pie Crust:
- In a large bowl, whisk together flour, sugar, and salt.
- Cut in chilled shortening until mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, mixing just until dough comes together.
- Shape into a disk, wrap in plastic, and chill for 1 hour.
- Roll out dough on a lightly floured surface and fit into a 9-inch pie plate. Trim and crimp edges. Chill while preparing filling.
Filling:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk sugars, melted shortening, flour, cornmeal, ginger, cinnamon, cloves, nutmeg, and salt.
- Add eggs one at a time, whisking until smooth.
- Whisk in molasses, evaporated milk, and vanilla until fully combined.
- Pour filling into prepared crust.
- Bake 45–55 minutes, until center is set but slightly wobbly.
- Cool completely on a wire rack before slicing.
