Chocolate Chess Piece

Posted onFebruary 14, 2012 - 11:22 pm by Admin | 0 Comments

Rich eggs and dreamy coconut come together in a simple Chess Pie recipe that is easy enough to make for any weeknight supper, yet elegant enough for your next dinner party.

Ingredients

  • 1 1/4 cup, plus 1 teaspoon sugar
  • 4 eggs
  • 1 1/4 cup coconut
  • 1/4 cup buttermilk
  • 3/4 stick butter, melted
  • 1 teaspoon vanilla
  • 1 Tablespoon water
  • Unbaked pie dough, enough for a double crust pie (store bought or homemade)

Tools & Equipment

  • Pie plate
  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Rolling pin
  • Pastry brush
  • Knife and/or small cookie cutters
  • Wax paper

Method

Preheat oven to 350 degrees.

  1. In a large mixing bowl, combine three eggs, 1 1/4 cup sugar, melted butter, coconut, buttermilk, and vanilla. Stir gently to combine well. Set aside.
  2. Place pie crust dough in between two sheets of wax paper and roll out until the dough is large enough to fit your pie plate with at least 1/2-inch of overhang.
  3. Gently place pie crust dough into your pie plate and press with fingers to fit firmly against the sides of the plate.
  4. Use the knife to trim excess pie crust from the outer edge of the pie plate, while making sure the remaining dough covers the top edge of the plate.
  5. Roll the excess pie dough in between two pieces of wax paper until it is the same thickness as the pie crust in your plate.
  6. Use a knife or small cookie cutters to cut the extra dough into decorative shapes for the top edge of your pie. Set aside.
  7. Combine remaining egg and one Tablespoon of water in a small mixing bowl to make egg wash.
  8. Use a pastry brush or your fingers to gently brush the egg wash on the outer edge of your pie crust. The egg wash will serve as glue for your decorative pieces.
  9. "Glue" the decorative pie crust shapes to the top of your crust, then brush with egg wash.
  10. Sprinkle the decorative shapes with one teaspoon of sugar.
  11. Refrigerate crust for about 10 minutes, then gently pour the coconut mixture into your crust.
  12. Bake the pie at 350 degrees for about 10 minutes, then reduce the heat to 300 and bake for an additional 30-40 minutes or until the crust is golden and the filling is set.
  13. Cool completely before serving.

Tips and Variations

  • Make a fluted edge instead of a decorated crust by leaving the overhanging pie dough and pinching it between your fingers. Egg wash and sugar looks just as nice on a fluted crust.
  • Add a pinch of nutmeg or cinnamon for a more complex flavor.
  • Serve with a dollop of whipped cream and fresh berries or pineapple.

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Posted in blommer chocolates