Chai Chess Pie
Prep Time: 30 minutes + chilling
Cook Time: 30 minutes
Serves 1 - 9-inch pie
Ingredients
Crust:
- 1 1/2 C. all-purpose flour (195 grams / 6.9 oz.)
- 1/2 tsp. salt
- 1/2 C. (96 grams / 3.38 oz.) cold Crisco® All-Vegetable Shortening
- 3 to 6 Tbsp. ice cold water
Filling:
- 4 large eggs
- ¾ C. granulated sugar
- 2 Tbsp. Grandma’s® Molasses
- ¼ C. chai tea, very finely ground
- 2 Tbsp. all-purpose flour
- 2 Tbsp. butter, melted
- ¼ tsp. salt
Whipped Topping:
- 1 C. heavy cream
- 4-6 Tbsp. powdered sugar
- 1 tsp. Spice Islands® Ground Ginger
Directions
Crust:
- Preheat oven to 425°F.
- Stir flour and salt in large bowl until blended.
- Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
- Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
- Shape dough into a ball then flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
- Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
- Fold edge under and press to form a standing rim. Flute edge as desired.
- Line crust with crumpled parchment paper and fill with pie weights.
- Bake for 18-20 minutes.
- Remove from the oven and cool for about 5 minutes.
- Remove the weights and parchment paper.
- If the dough still look wet, reduce the oven temperature to 350°F and bake an additional 5 minutes.
- Allow par-baked crust to cool.
Filling:
- In a bowl, whisk together the eggs and sugar until light in color and creamy.
- Whisk in the molasses, tea, flour, butter and salt until well blended.
- Pour into cooled crust and bake for 25-30 minutes.
- Remove from the oven and allow to cool.
Whipped Topping:
- Add all ingredients to a mixing bowl and beat on medium-high speed until the cream holds stiff peaks.
- Spread on top of cooled pie.
