Ingredients and Weight:
- Graham cracker crumbs: 1 cup (120g)
- Melted unsalted butter: 1/4 cup (60g)
- Granulated sugar: 1 cup (200g)
- Cornstarch: 3 tablespoons (24g)
- Salt: 1/4 teaspoon (1.2g)
- Heavy cream: 1 1/2 cups (360ml)
- Large eggs: 3 (180g)
- Egg yolks: 2 (40g)
- Vanilla extract: 1 tablespoon (15ml)
- Ground cinnamon: 1/2 teaspoon (2.5g)
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Difficulty Level:
3 (out of 5)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of an 8-inch (20 cm) pie pan.
- In a large bowl, whisk together sugar, cornstarch, and salt.
- In a saucepan, heat heavy cream over medium heat until simmering.
- Slowly whisk hot cream into the sugar mixture until smooth.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and bubbly, about 2-3 minutes.
- Reduce heat to low and whisk in eggs, egg yolks, vanilla, and cinnamon.
- Return to medium heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 1-2 minutes.
- Pour the filling into the prepared crust and bake for 60 minutes, or until the center is set.
- Let cool completely before slicing and serving.
Nutritional Information:
- Calories: 320 per slice
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 120mg
- Sodium: 120mg
- Carbohydrates: 40g
- Sugar: 25g
- Protein: 6g
Dish Characteristics:
- Creamy, sweet, and slightly tangy filling
- Rich graham cracker crust
- Aromatic with cinnamon
- Perfect for a special occasion or Thanksgiving dessert
User Comments:
- "This pie is heavenly! The filling is smooth and custardy, and the crust is perfectly crisp. A must-try for any chess pie lover."
- "I've made this pie several times, and it's always a hit. It's easy to make and turns out beautifully every time."
- "The combination of flavors in this pie is amazing. The sweetness of the filling is balanced by the tanginess of the sour cream."
Special Precautions and Tips:
- If you don't have heavy cream, you can use 2% milk instead.
- Do not overbake the pie, as the filling will continue to cook slightly as it cools.
- Let the pie cool completely before slicing to prevent cracks.
