Caramelized White Chocolate Chess Pie
- 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
- Preheat oven to 350°F (180°C).
- 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.
- Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake for 15 minutes. Let cool completely on a wire rack. Reduce oven temperature to 325°F (170°C).
- 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.
- Bake until center is set and no longer jiggly, about 40 minutes. Let cool for 2 hours. To make a
- 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/
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