Kentucky chess pie (Southern USA)

A classic dessert of Southern USA, originally brought over from England into the newly established territories of Virginia and New England, chess pie is a caramel delight. Gooey and crunchy at the same time due to the thin and crispy crust which forms at the top, the caramel-like filling of the pastry shell can totally sweeten up your afternoons :).

It goes well with ice-cream but also great with black coffee.

Recipe source: Saveur. 

Last year: nothing.

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Three years ago: nothing.

Four years ago: Pommes de Terre Byron (Byron Potatoes) (French).

Five years ago: Hummus, scallion and kalamata pita pockets (vegan).

Six years ago: Hasselback potatoes (Swedish).

Seven years ago: Salată de varză (Romanian white cabbage salad) (raw vegan).

Eight years ago: Simple strawberry, cream and rice crispies treat.

Ingredients (for 9 inch or 23 cm pie dish):

• 3/4 cup (100 g) plus 1 tbsp. flour
• 3/4 cup (150 g) sugar plus 1/2 tbsp. sugar
• 1 tsp. fine salt
• 12 tbsp. unsalted butter, diced (170 g) (divided)
• 1-2 tbsp ice cold water
• 2/3 cup packed light brown sugar (150 g)
• 2/3 cup buttermilk (200 ml)
• 1/2 tsp. freshly grated nutmeg
• 4 egg yolks plus 1 egg
• coffee to serve (optional)

Put the flour, 1⁄2 tbsp. sugar, and 1⁄2 tsp. salt into a food processor and mix well to combine. 

Add half of the butter and pulse until pea-size pieces have formed. Drizzle in 2-3 tbsp. ice water; then mix until dough just comes together. Turn dough out onto a well floured surface and lightly knead it to form into a ball. Flatten into a disk and wrap tightly in plastic wrap. Chill in the fridge for at least 1 hour.

On a floured surface, roll dough into a large circle and then transfer to a 9" or 23 cm pie pan. Trim dough, leaving a slight overhang; fold edges under. Flute edges with fingers. Chill for 1 hour.

Heat oven to 325°F / 170°C. Pour water into a small saucepan and bring to a simmer over medium-low heat. Whisk together remaining sugar and salt, brown sugar, buttermilk, nutmeg, egg yolks, and egg. Set bowl over saucepan. Add remaining butter; cook, whisking frequently, until smooth and warm, about 5 minutes. Remove from heat; let cool for 5 minutes. 

Pour mixture into chilled pie shell. 

Bake until center is just set, 45-50 minutes. Transfer pie to cooling rack; let cool completely before serving, about 2 hours.

Cut into slices and transfer to serving plates. It's done, dig in! :)