Kardea Brown's Classic Chess Pie | Delicious Miss Brown | Food Network скачать в хорошем качестве

Kardea Brown's Classic Chess Pie | Delicious Miss Brown | Food Network

Cook along with Kardea as she shares her secrets to getting that super-flaky crust with a tangy, sweet custard filling! Get the recipe ▶ https://foodtv.com/3Ai4x8X Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Classic Chess Pie RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 4 hr 30 min Active: 25 min Yield: 8 servings Ingredients Crust: 1 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1 stick cold unsalted butter, grated on the large holes of a box grater and frozen 1/3 cup ice water, plus more if needed 1 large egg Filling: 6 tablespoons unsalted butter, melted and cooled 1 1/4 cups granulated sugar 4 large eggs 1/4 cup buttermilk 2 tablespoons yellow cornmeal 2 teaspoons pure vanilla extract 1/2 teaspoon kosher salt Confectioners' sugar, for garnish Directions Preheat the oven to 400 degrees F. For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive. Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes. Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights. Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F. For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F. Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve. Cook’s Note For a variation, prepare the custard same as above but add your favorite citrus zest or 4 ounces melted chocolate after the buttermilk. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #KardeaBrown #FoodNetwork #ChessPie Kardea Brown's Classic Chess Pie | Food Network    • Kardea Brown's Classic Chess Pie | Delicio...