Café au Lait Chess Pie

Café au Lait Chess Pie

This pie is reminiscent of a cozy cup of a New Orleans classic, and you’re sure to love it as much as its namesake.

Café au Lait Chess Pie
Makes 1 (9-inch) pie
  • Chocolate Pie Dough (recipe follows)
  • 1 cup firmly packed light brown sugar
  • ¾ cup granulated sugar
  • 2 tablespoons fine yellow cornmeal
  • 1 tablespoon all-purpose flour
  • ½ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ¼ cup heavy whipping cream, room temperature
  • ¼ cup brewed chicory coffee, room temperature
  • Garnish: confectioners’ sugar
Chocolate Pie Dough
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • ½ cup cold unsalted butter, cut into ½-inch cubes
  • 5 tablespoons ice water, plus more as needed
  1. Preheat oven to 400°. Place oven rack in bottom third of oven.
  2. On a lightly floured surface, roll Chocolate Pie Dough into a 13-inch circle. Transfer to a 9-inch pie pan, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of pan, if necessary. Fold edges under and crimp as desired. Lightly prick bottom of pie 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 or dried beans or rice.
  4. Bake until edges are just dry, 10 to 15 minutes. Carefully remove paper and pie weights. Bake until bottom is dry and set, 5 to 10 minutes more. (Piecrust may puff up some, but this is normal.) Let cool on a wire rack for at least 15 minutes. Reduce oven temperature to 325°.
  5. In a medium bowl, whisk together sugars, cornmeal, flour, and salt. Whisk in eggs, melted butter, and vanilla until combined.
  6. In a small bowl, whisk together cream and coffee. Slowly add coffee mixture to sugar mixture, whisking until just combined. Pour into prepared crust.
  7. Bake until edges are set and puffed but center still has a slight jiggle, 55 minutes to 1 hour and 5 minutes. An instant-read thermometer inserted in center will register 200°. Let cool completely on a wire rack. Refrigerate until ready to serve. Serve room temperature or chilled. Garnish with confectioners’ sugar, if desired.
Chocolate Pie Dough
  1. In the work bowl of a food processor, place flour, cocoa powder, and salt; pulse until combined. Add butter; pulse until mixture is crumbly and butter is in pea-size pieces. With processor running, pour 5 tablespoons ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon ice water, only if needed.
  2. Turn out dough and shape into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.



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