Caramelized White Chocolate Chess Pie
 
Makes 1 (9-inch) pie
Ingredients
  • Pie Dough (recipe follows)
  • 1⁄2 cup (113 grams) unsalted butter, cubed
  • 4 ounces (115 grams) Caramelized White Chocolate, coarsely chopped
  • 1 cup (200 grams) granulated sugar
  • 4 large eggs (200 grams)
  • 2 tablespoons (18 grams) yellow cornmeal
  • 1 teaspoon (4 grams) vanilla extract
  • 1⁄4 teaspoon kosher salt
  • 1 tablespoon (7 grams) confectioners’ sugar
Instructions
  1. Preheat oven to 350°F (180°C).
  2. On a lightly floured surface, roll Pie Dough into a 12-inch circle. Transfer to a 9-inch pie pan, pressing into bottom and up sides. Trim excess dough to 1⁄2 inch beyond edge of pan. Fold edges under, and crimp as desired. Prick bottom of dough all over with a fork. Freeze for 15 minutes.
  3. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  4. Bake for 15 minutes. Let cool completely on a wire rack. Reduce oven temperature to 325°F (170°C).
  5. In the top of a double boiler, combine butter and Caramelized White Chocolate. Cook over simmering water, stirring frequently, until melted, about 5 minutes. Remove from heat; add granulated sugar, eggs, cornmeal, vanilla, and salt, whisking until smooth. Pour filling into prepared crust.
  6. Bake until center is set and no longer jiggly, about 40 minutes. Let cool for 2 hours. To make a
  7. vertical-stripe pattern, lay 1-inch strips of parchment paper over pie. Dust with confectioners’ sugar, and carefully remove parchment. Serve immediately, or refrigerate until ready to serve. Let stand at room temperature for 1 hour before serving.
Recipe by Bake from Scratch at https://bakefromscratch.com/caramelized-white-chocolate-chess-pie/