Sticky Toffee Chess Pie with Bourbon Caramel
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
Here’s Everything You’re Gonna Need!
- 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
Ingredient Substitutions:
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.
How to Bake Sticky Toffee Chess Pie:
Step 1: Begin by par-baking your pie crust following my never fail Beginner Pie Crust recipe. Let the crust cool while you prepare the filling.
Step 2: Soak pitted dates in boiled evaporated milk for 10 minutes. Blend this mixture into a smooth paste.
Step 3: Beat butter and sugars until smooth, then mix in eggs one by one.
Step 4: Add the date paste and flour. Pour the filling into the par-baked crust and bake at 350°F for 45-50 minutes.
Step 5: 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.
Sticky Toffee Chess Pie Recipe:
Sticky Toffee Chess Pie
Equipment
- 10 Inch Pie Pan
- Saucepan
- Heatproof Bowl
- Blender or Food Processor
- Mixing Bowls
- Whisk
- Rubber Spatula
Ingredients
Pie Crust:
- 1 cup All Purpose Flour
- 1/3 cup Vegetable Shortening
- 1/4 tsp Salt
- 1 TBSP White Vinegar
- Iced Water as needed
Sticky Toffee Chess Pie Filling:
- 8 oz. Pitted Dates
- 3/4 cup Evaporated Milk
- 1 cup Room Temperature Butter
- 8 Eggs
- 1 1/2 cups Granulated Sugar
- 1 1/2 cups Brown Sugar
- 2 TBSP All Purpose Flour
Caramel Sauce:
- 1/2 cup Unsalted Butter
- 1 cup Brown Sugar
- 1/4 cup Heavy Cream
- 2 TBSP Corn Syrup
- Pinch of Salt
- 1/2 cup Bourbon optional
Whipped Cream:
- 1 cup Heavy Cream
- 1/4 cup Granulated Sugar
- Splash of Vanilla
Instructions
To Make the Crust:
- Pre-Heat your oven to 425 degrees F.
- In a 1 cup measuring cup, fill with water, a few cubes of ice, and 1 tablespoons of vinegar. NOTE: You will not use all of the water. Set aside until you are ready to add.
- In a large mixing bowl, add flour and salt and stir to combine.
- Next, add your shortening and, using your hands, begin mixing the shortening into the dough. (To do this, you can pinch the shortening into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and shortening between your hands and letting it fall back into the bowl.) Mix until the flour and shortening have combined to create a sandy texture with a few pea-sized lumps of shortening remaining intact throughout the mixture.
- Once you have achieved the proper texture, you can begin adding your liquids. Do not add them all at one time, but begin with 2-3 tablespoons, mixing as you go.
- Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.
- Once you have added as much water as you need, gather your dough into a ball.
- Dust the surface of your counter generously with flour, and, taking your ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.
- Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it is staying at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.
- Once your dough has been rolled, gently fold it in half, lift it, and place it into your pie pan.
- Unfold your dough so it covers your entire pie pan, lightly press it into the bottom of your pan, and trim off the excess dough from around the edge so you have about 2 inches hanging over the edge of the pan.
- Curl the excess edge under itself, and lightly crimp the crust in your desired pattern.
- Line the crust with parchment paper, and fill it with pie weights or dry, white rice (to keep your crust from bubbling up as it bakes), and bake it for 10-12 minutes, until it looks dry, but not browned. (This is called par-baking).
- Once par-baked, remove your crust from the oven and set it aside to cool.
To Make the Pie Filling:
- 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 (for approximately 1 hour).
To Make the Caramel Sauce:
- 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.
To Make the Whipped Cream and Serve:
- 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!
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.
