Sticky Toffee Chess Pie
A golden, flaky pie crust filled with warm and gooey sticky toffee filling, topped with fresh whipped cream and homemade bourbon caramel sauce.
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!
