Chess Pie with Blackened Pineapple Salsa and Caramel Sauce

Chess Pie with Blackened Pineapple Salsa and Caramel Sauce
Photo by John Kernick

Ingredients

  • a 9-inch round tart pan (1 inch deep) with removable bottom;
  • 1 pineapple (preferably labeled "extra sweet")
  • 1 ½ cups granulated sugar
  • ½ teaspoon grated nutmeg
  • 3 tablespoons granulated sugar
  • 1 tablespoon dark rum
  • 4 whole large eggs
  • + 21 more ingredients
    • 5 tablespoons water
    • 3 tablespoons packed light brown sugar
    • ½ cup buttermilk
    • 2 large egg yolks
    • ¾ teaspoon salt
    • 1 ½ cups all-purpose flour
    • 1 lime
    • ¼ cup fresh lime juice
    • 1 ½ teaspoons pure vanilla extract
    • pie weights or dried beans
    • ½ cup heavy cream
    • ½ teaspoon kosher salt
    • 2 tablespoons unsalted butter
    • 3 tablespoons peanut or vegetable oil
    • 2 ½ tablespoons cornmeal
    • 3 tablespoons unsalted butter
    • 3 ½ tablespoons unsalted butter
    • 2 tablespoons vegetable shortening (trans-fat-free)
    • ¼ cup water
    • 1 cup granulated sugar
    • 1 ½ tablespoons plain Greek-style yogurt

Stir together flour, sugar, and salt in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 4 tablespoons ice water evenly ove...

View full recipe at Epicurious

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