Gingerbread Chess Pie Recipe

Pie Crust:

1. In a large bowl, whisk together flour, sugar, and salt.
2. Cut in chilled shortening until mixture resembles coarse crumbs.
3. Add ice water, 1 tablespoon at a time, mixing just until dough comes together.
4. Shape into a disk, wrap in plastic, and chill for 1 hour.
5. Roll out dough on a lightly floured surface and fit into a 9-inch pie plate. Trim and crimp edges. Chill while preparing filling.

Filling:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk sugars, melted shortening, flour, cornmeal, ginger, cinnamon, cloves, nutmeg, and salt.
3. Add eggs one at a time, whisking until smooth.
4. Whisk in molasses, evaporated milk, and vanilla until fully combined.
5. Pour filling into prepared crust.
6. Bake 45–55 minutes, until center is set but slightly wobbly.
7. Cool completely on a wire rack before slicing.