Chocolate Chess Pie with Cornbread Crumble | SAVEUR

Chocolate Chess Pie with Cornbread Crumble

Chocolate Chess Pie with Cornbread Crumble

Chef Scott Crawford of the forthcoming Nash Tavern in Raleigh updates the simple Southern custard pie by adding cacao nibs to the butter crust and sprinkling a nutty cornbread crumble on top.

Joseph De Leo

Chef Scott Crawford of the forthcoming Standard Foods in Raleigh updates the simple Southern custard pie by adding cacao nibs to the butter crust and sprinkling a nutty cornbread crumble on top.

Featured in: Middle of Somewhere, by Rachel Wharton

Chocolate Chess Pie with Cornbread Crumble
Simple Southern chess pie gets an update from the addition of cacao nibs to the butter crust and a sprinkling of nutty cornbread crumble on top
serves 8
1 hour

For the Cacao Nib Crust

1 12 cups flour, plus more for dusting
1 tbsp. sugar
12 tsp. kosher salt
12 tbsp. unsalted butter, plus more for greasing
6 tbsp. cacao nibs
2 tbsp. ice-cold water

For the Cornbread Crumble and Chocolate Custard

34 cup brown sugar
34 cup masa harina
14 cup fine cornmeal
34 tsp. kosher salt, divided
10 tbsp. unsalted butter, cubed and chilled
1 14 cups sugar
12 cup cornstarch
6 tbsp. cocoa powder
6 eggs
2 12 cups milk
1 14 cups heavy cream
5 oz. semisweet chocolate, roughly chopped

Instructions

Make the crust: Combine flour, sugar, and salt in a food processor; add butter and pulse until pea-size crumbles form. Add cacao nibs and water; pulse into a smooth dough. Flatten into a disk; wrap in plastic wrap and chill 3 hours.
Heat oven to 375°. On a lightly floured surface, roll dough into a 12-inch circle; fit into a 9-inch pie plate. Trim edges and crimp; chill 30 minutes. Using a fork, prick the dough all over; line with parchment paper and fill with pie weights; bake 15 minutes. Remove paper and weights; cook 15 minutes more.
Make the crumble: Heat oven to 300°. Combine sugar, flour, cornmeal, and salt in a food processor and pulse until combined; add butter and pulse until pea-size crumbles form. Transfer to a parchment paper-lined baking sheet and bake until golden brown, 30 minutes. Break up into coarse crumbs, then cool.
Make the custard: In a 4-qt. saucepan, whisk sugar, cornstarch, cocoa powder, salt, and eggs until smooth; stir in milk and cream. Cook over medium until thickened, 10–12 minutes. Stir in chocolate until melted, then pass custard through a fine sieve. Pour into cooled pie crust and top with crumble. Chill before serving.

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