Cinnamon Chess Pie Recipes

Steps:

• For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
• In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
• Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
• For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
• Slice the pie and serve with a dollop of whipped cream.

Steps:

• For the crust: In a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. With the mixer running, drop in the butter and mix until the mixture resembles wet sand. In a small bowl, whisk together the cream and egg yolks, then pour into the mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight.
• For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sugar. Beat in the egg yolks one at a time, then add the vanilla and salt. Add the flour, a little at a time, until incorporated. Divide the dough into small batches and color each with food coloring, as desired. Chill the dough for 1 hour before rolling. When ready to decorate the pie, roll the dough to 1/4-inch thick. Use cookie cutters or a knife to cut out shapes for decorating the pie. For the filling: In a large mixing bowl, whisk the sugar, eggs and yolks until the mixture turns a light, golden color. Then whisk in the buttermilk, cornmeal, flour, cinnamon, vanilla and salt. While whisking, slowly drizzle in the browned butter.
• For the pie: Preheat the oven to 400 degrees F. Spray a 9-inch pie pan with cooking spray. Gently dust a clean work surface with flour, then place a pie dough disk on top and use a rolling pin to roll out the dough into a large circle, about 1/4-inch thick. Transfer the dough to the pie pan, then crimp the edges and prick the dough on the bottom with a docker or fork. Line the crust with parchment paper and fill with pie weights or dried beans to weigh the dough down. Bake until the dough just sets, 8 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F. Working quickly, use a pastry brush to brush the crust with egg wash. Carefully pour the filling into the crust.
• Bake the pie until set but slightly jiggly, about 35 minutes, covering the edges of the crust with foil to prevent burning after about 10 minutes. Add the cookie dough topper decorations to the pie, then bake for 10 minutes more. Check the pie at about 40 minutes total; the center should still have a jiggle to it, but it should seem mostly set. Cool completely before decorating the pie with dragees, glitter and icing.

Steps:

• Prepare the pie crust: Generously butter a 10-inch round, fluted tart pan. In a medium bowl, combine the flour, granulated sugar, salt, black pepper and lemon zest. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic and chill at least 30 minutes.
• Heat oven to 375 degrees. Roll out chilled dough between two sheets of parchment or on a lightly floured surface to a 12-inch round. Using the rolling pin, transfer dough into the prepared tart pan. Press the dough into the fluted sides and trim any overhang to 1/4 inch above the pan. Chill the dough again for at least 20 minutes.
• Line the pie dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Adjust the oven temperature to 350 degrees.
• As the crust cools, prepare the filling: Whisk together eggs, yolks, sugar, cornmeal, lemon juice and zest and salt in a medium bowl. Stir in buttermilk and the melted butter.
• Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled pie shell. Bake until the filling is set and jiggles slowly when the tart pan is moved back and forth, about 35 to 40 minutes. Cool pie completely before slicing. Top with a dusting of powdered sugar and serve at room temperature or cold, with some whipped heavy cream on the side.