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Almond Chess Pie

Here's a new addition to the holidays: I introduce, The Chess Pie. A couple of Christmas’ ago, I had a classic legitimate southern Chess Pie from Tennessee at my friend, Jay’s house. I couldn't get it out of my head: it was delish! I make something quite similar called, Creme Brulee Pie and obsessed with any pastry vessel- filled with sweet custard, like: Chinese Egg Tarts at Dim Sum and Portuguese Pastéis de Nata. I just love the magical topping the Chess Pie creates, during the baking process. I wanted to create my own version of Chess Pie by incorporating one of my favorite flavors that totally reminds me of the holidays: almond! I used to seriously hate almond flavor and think it was too floral and bold for my tastebuds. These past few years, I’ve just been all about it. I think that means I'm a full grown adult now. I'm starting to love things that I absolutely detested back then. Like, now I love anything Marzipan, Pignoli cookies, super burnt almond croissants: pretty much any Italian or French dessert that has almond in it. I hope you enjoy this recipe! It’s great with a beautiful quenelle or just a generous dollop of homemade whipped cream.

Happy Holidays!

Muah x 1,000...


Almond Chess Pie Prep time: 15 minutes. Cooking time: 1 hour and 15 minutes


1 (9-10 inch) pie crust 5 large eggs 1 cup sugar 3 tablespoons all-purpose flour 2 tablespoons finely ground almonds

1/4 cup almond paste 1 12oz. can evaporated milk 4 tablespoons unsalted butter, room temperature 1 Tbsp. vanilla extract 2 tsp. all-natural almond extract 1/2 teaspoon salt 3 tablespoons brown sugar Directions:

1. Preheat oven to 350F.

2. Place the eggs, sugar, flour, and almond flour and almost paste in a stand mixer and mix with a paddle attachment to combine. Add the milk, room temperature butter, almond extract, vanilla extract, and salt and whisk until smooth, about 1 minute. Avoid worrying about it curdling with bits of butter floating to the top. It’s supposed to look like that.

3. Place the pie crust on a sheet pan. Pour the filling into the crust. Sprinkle brown sugar evenly over the top. It’s completely fine if brown sugar sinks. 4. Bake the pie until set and ha/ a crackled, golden brown topping. 5. Cool the pie and serve! Enjoy!

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