Coffee chess pie

Coffee chess pie

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

Chess pie is a classic Southern American pie made from sugar, butter and eggs. It forms the base of one of my all-time favourites: Baby stack pies. I usually make my chess pies using polenta and vinegar to stabilise the filling, and I’m such a fan of the coffee and chocolate combination in this version. The texture is smooth and fudgy, and there is just enough coffee to cut through the sugar. My friend Shannon is one of the healthiest people I know and she loves this pie. I’m not telling her it’s also called sugar pie. — Phoebe

Ingredients

Quantity Ingredient
400g plain chocolate biscuits
85g unsalted butter, melted then cooled

Filling

Quantity Ingredient
220g caster sugar
3 eggs
80g fine polenta
60ml strong coffee
100ml thickened cream
60g unsalted butter, melted then cooled
2 teaspoons natural vanilla extract

Method

  1. Pulse the biscuits in a food processor to fine crumbs. Add the butter and pulse again to combine. Press into the base and side of a 23 cm loose-based fluted tart tin. Chill while you make the filling.
  2. Preheat the oven to 160°C. For the filling, whisk together the sugar, eggs, polenta, coffee, cream, butter and vanilla. Pour into the biscuit base. Bake for 50 minutes or until the edge is set but there is still a gentle wobble in the centre. Cool completely to room temperature, then chill for 2 hours or until cold.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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