Sticky Toffee Chess Pie
What’s better to bake before a trip to England than a little Sticky Toffee Chess Pie? This pie was inspired by no one other than my husband, who has been kind enough to both share a sticky toffee pudding with me for dessert on occasion, and who also lets me tag along on his work trips to England on occasion.
Of course, I had to put my little “Hannah” spin on it, so I do apologize to any Brits that may stumble upon this and see nothing short of an abomination. But I just couldn’t help myself.
The filling is sweet but smooth, made with dates that melt into a caramel-like texture. You pour it all into a buttery pie crust and bake it until golden brown. The best part? It’s topped with a rich caramel sauce and whipped cream that gives it that signature sticky toffee flavor. Each bite is sweet, buttery, and a little gooey—the perfect combo.
Making the pie is simple. You just soak the dates, blend them up, and mix the filling together. Then it’s all about the caramel sauce—just simmer a few ingredients, and you’re good to go. The whipped cream comes together in minutes, and it’s what really makes this pie feel complete.
So, if you’re in the mood for a pie that’s rich and delicious but surprisingly easy to make, this one’s for you. Bonus if you’re into fun twists on classic English desserts. Happy Baking!
With Love,
Your Baker, Hannah
Convinced it’s time for some homemade chess pie? Here’s a grocery list of everything you’re gonna need!
Ingredients for Sticky Toffee Chess Pie:
For this Sticky Toffee Chess Pie, you’ll need a few simple ingredients that come together to create the rich, gooey flavors:
Pitted dates
Evaporated milk
Butter
Eggs
Granulated sugar
Brown sugar
All-purpose flour
Unsalted butter (for caramel sauce)
Heavy cream
Corn syrup
Bourbon (optional)
Vanilla extract
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
Dates: If you don't have dates on hand, raisins or figs can be a great alternative. They’ll provide a similar sweetness and texture to the filling.
Evaporated Milk: You can substitute evaporated milk with half-and-half or heavy cream. These will give the filling a slightly richer texture.
Brown Sugar: If you run out of brown sugar, you can make your own by mixing white granulated sugar with molasses.
Bourbon: If you want to skip the alcohol, replace the bourbon in the caramel sauce with an extra splash of vanilla extract for flavor.
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Step-By-Step Directions for Baking Sticky Toffee Chess Pie:
Begin by par-baking your pie crust following my No-Fail Pie Crust for Beginners recipe. Let the crust cool while you prepare the filling.
Soak pitted dates in boiled evaporated milk for 10 minutes. Blend this mixture into a smooth paste.
Beat butter and sugars until smooth, then mix in eggs one by one.
Add the date paste and flour. Pour the filling into the par-baked crust and bake at 350°F for 45-50 minutes.
Melt butter in a small saucepan. Stir in brown sugar, cream, corn syrup, and salt until smooth. Add bourbon (if using) and simmer for 2-3 minutes. Cool slightly before drizzling over the pie. Whip heavy cream with sugar and vanilla until stiff peaks form. Serve alongside the pie for a creamy topping.
FAQs about Sticky Toffee Pudding:
What makes sticky toffee pudding so popular? Sticky toffee pudding is beloved for its rich, sweet flavor and moist texture. The combination of dates, caramel, and whipped cream creates a dessert that’s both comforting and indulgent.
Are dates necessary for sticky toffee flavor? Dates are key to the authentic flavor of sticky toffee desserts. They add natural sweetness and a caramel-like richness that’s hard to replicate with other fruits.
Can I make this pie without dates? While dates are traditional, you can substitute them with figs or raisins, though the flavor and texture will differ slightly.
Tips for Achieving a Perfectly Gooey Chess Pie:
Soak the Dates Properly: Make sure your dates are fully softened by soaking them in hot evaporated milk. This ensures they blend into a smooth paste, giving the filling its signature gooey texture.
Don’t Overbake: The filling should still have a slight jiggle when you remove it from the oven. This means it will continue to set as it cools but remain gooey in the center.
Let the Pie Cool: Allow the pie to cool completely before slicing. This helps the filling firm up and ensures each piece holds its shape.
How to Prevent Your Pie from Being Overbaked:
Check Early: Start checking your pie about 5 minutes before the recommended bake time ends. Insert a toothpick into the center—if it comes out with a few moist crumbs, your pie is done.
Watch the Crust: If the edges of your pie crust are browning too quickly, cover them with foil to prevent overbaking while the filling finishes setting.
Use a Light Hand with the Oven Door: Resist the urge to keep opening the oven door. This can cause your pie to bake unevenly.
How to Store Your Sticky Toffee Chess Pie:
At Room Temperature: You can store the pie at room temperature for up to 2 days, covered with plastic wrap or foil.
In the Refrigerator: If you’d like to store it longer, refrigerate the pie for up to 5 days. Bring slices to room temperature or warm them slightly before serving for the best texture.
Freezing: Sticky toffee chess pie can also be frozen. Wrap the pie tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
Recipe for Sticky Toffee Chess Pie:
Sticky Toffee Chess Pie
Ingredients
Instructions
- Pre-Heat your oven to 400 degrees F.
- Throw together your pie crust following my "No-Fail Pie Crust for Beginners" recipe found here, and bake it for 10-12 minutes in your preheated oven until it looks dry, but not brown.
- Set the crust aside to cool.
- In a medium saucepan, bring the evaporated milk to a boil, then pour it over the dates in a heatproof bowl. Let them soak for 10 minutes.
- After 10 minutes, blend the soaked dates and evaporated milk into a smooth paste using a blender or food processor.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Gradually mix in the date paste and flour, making sure everything is fully combined.
- Pour the filling into the cooled pie crust.
- Bake for 45-50 minutes, or until the filling is set, but still slightly jiggly.
- Remove from the oven, and begin making your caramel sauce while your pie cools.
- In a small saucepan, melt the butter over medium heat.
- Add the brown sugar, heavy cream, corn syrup, and a pinch of salt, stirring until the sugar dissolves and the mixture becomes smooth.
- If using, stir in the bourbon and simmer for 2-3 minutes to thicken.
- Remove from heat and let the caramel cool slightly.
- In a mixing bowl, whip the heavy cream, granulated sugar, and vanilla until stiff peaks form.
- Slice your pie, and serve with a dollop of fresh whipped cream, and a drizzle of warm caramel sauce. Enjoy!
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