Chocolate Ginger Chess Pie

Chocolate Ginger Chess Pie

Chocolate Ginger Chess Pie

Chocolate Ginger Chess PieAndrew Ingalls

A decadent mix of chocolates and ginger ups the ante on a classic Southern pie.

Chocolate Ginger Chess Pie
A decadent mix of chocolates and ginger ups the ante on a classic Southern pie.
Yield: serves 8

Ingredients

  • Flour, for dusting
  • 12 recipe Flaky Butter Pie Dough
  • 2 cups heavy cream
  • 1 (3"-piece) ginger, peeled and thinly sliced
  • 4 tbsp. unsalted butter
  • 2 oz. bittersweet chocolate, minced
  • 1 oz. unsweetened chocolate, minced
  • 12 cup sugar
  • 3 eggs
  • 2 tbsp. yellow cornmeal
  • 1 tsp. ground ginger
  • 18 tsp. Kosher salt
  • 3 tbsp. confectioners' sugar
  • 2 tbsp. finely chopped candied ginger

Instructions

  1. Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights; let cool.
  2. Reduce oven to 325°. Bring 12 cup cream and ginger to a simmer in a 1-qt. saucepan over medium heat; set aside and cool to room temperature. Strain cream, discarding ginger, and set aside.
  3. Place butter and chocolates in a bowl and set over a saucepan of simmering water. Heat, stirring until melted, 1–2 minutes. Remove from heat and set aside to cool slightly.
  4. Whisk sugar and eggs in a bowl until light and fluffy. Whisk in cornmeal, ground ginger, and salt until smooth. Pour in melted chocolate in a thin stream, whisking constantly. Whisk in reserved cream. Pour filling over dough; using a rubber spatula, spread into an even layer. Bake until just set in the center, 30–35 minutes. Transfer pie to a rack; let cool completely.
  5. Whip remaining cream with confectioners' sugar until stiff peaks form. Spread whipped cream over surface of pie, leaving a 1″ border; garnish with candied ginger.