---
comments: true
tags:
  - dessert
  - pie
  - joy-of-cooking
---
# :pie: Chess Pie

![Chess Pie](../../assets/images/chess-pie.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| One 9-inch single-crust pie | 0 minutes |

## :salt: Ingredients

- :pie: 0.5 [Basic Pie or Pastry Dough][1]
- :egg: 1 egg yolk
- :egg: 1 large egg
- :egg: 4 large egg yolk
- :candy: 0.67 cup sugar
- :maple_leaf: 0.67 cup light brown sugar
- :salt: 0.5 tsp salt
- :icecream: 0.67 cup heavy cream or evaporated milk
- :glass_of_milk: 0.33 cup milk
- :icecream: 0.33 cup heavy cream
- :butter: 6 Tbsp unsalted butter
- :chestnut: 0.75 cup toasted walnuts or pecans (optional)

## :cooking: Cookware

- 1 9 inch pie pan
- 1 heatproof bowl

## :pencil: Instructions

### Step 1

Line a 9 inch pie pan with 1/2 recipe [Basic Pie or Pastry Dough][1].

### Step 2

Glaze the crust with 1 large egg yolk.

### Step 3

Bake the crust as directed in About Baking Crusts Before Filling. Position a rack in the center of the oven. Preheat the
oven to 275°F. Warm the piecrust in the oven while you prepare the filling. Whisk in a heatproof bowl just until no
yellow streaks remain 1 large egg, 4 large egg yolks, 2/3 cup sugar, 2/3 cup packed light brown sugar, and 1/2 teaspoon
salt.

### Step 4

Whisk in 2/3 cup heavy cream or evaporated milk or 1/3 cup milk plus 1/3 cup heavy cream.

### Step 5

Scatter over the top 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces.

### Step 6

Bring 1 inch of water to a simmer in a skillet. Set the bowl in the skillet and gently whisk the mixture until shiny and
warm to the touch. Stir in 1/2 to 3/4 cup chopped toasted walnuts or pecans (optional)

### Step 7

Pour the filling into the crust. Bake until firm, 50 to 65 minutes.

## :link: Source

- Joy of Cooking

[1]: <../../ingredients/pastry-dough/basic-pastry.md>