feat: add Chess Pie

cook/desserts/Chess Pie.cook

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+>> source: Joy of Cooking
+>> serves: One 9-inch single-crust pie
+
+Line a #9 inch pie pan{} with 1/2 recipe @Basic Pie or Pastry Dough{1/2}.
+
+Glaze the crust with 1 large @egg yolk{1}.
+
+Bake the crust as directed in About Baking Crusts Before Filling. Position a rack in the center of the oven. Preheat the oven to 275°F. Warm the piecrust in the oven while you prepare the filling. Whisk in a #heatproof bowl{} just until no yellow streaks remain 1 large @egg{1%large}, 4 large @egg yolk{4%large}s, 2/3 cup @sugar{2/3%cup}, 2/3 cup packed @light brown sugar{2/3%cup}, and 1/2 teaspoon @salt{1/2%tsp}.
+
+Whisk in 2/3 cup @heavy cream or evaporated milk{2/3%cup} or 1/3 cup @milk{1/3%cup} plus 1/3 cup @heavy cream{1/3%cup}.
+
+Scatter over the top 6 tablespoons (3/4 stick) @unsalted butter{6%Tbsp}, cut into small pieces.
+
+Bring 1 inch of water to a simmer in a skillet. Set the bowl in the skillet and gently whisk the mixture until shiny and warm to the touch. Stir in 1/2 to 3/4 cup chopped @toasted walnuts or pecans (optional){3/4%cup}
+
+Pour the filling into the crust. Bake until firm, 50 to 65 minutes.

docs/desserts/chess-pie.md

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+---
+comments: true
+---
+# :pie: Chess Pie
+
+![Chess Pie](../assets/images/chess-pie.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| One 9-inch single-crust pie | 0 minutes |
+
+## :salt: Ingredients
+
+- :pie: 0.5 [Basic Pie or Pastry Dough][1]
+- :egg: 1 egg yolk
+- :egg: 1 large egg
+- :egg: 4 large egg yolk
+- :candy: 0.67 cup sugar
+- :maple_leaf: 0.67 cup light brown sugar
+- :salt: 0.5 tsp salt
+- :icecream: 0.67 cup heavy cream or evaporated milk
+- :glass_of_milk: 0.33 cup milk
+- :icecream: 0.33 cup heavy cream
+- :butter: 6 Tbsp unsalted butter
+- :chestnut: 0.75 cup toasted walnuts or pecans (optional)
+
+## :cooking: Cookware
+
+- 1 9 inch pie pan
+- 1 heatproof bowl
+
+## :pencil: Instructions
+
+### Step 1
+
+Line a 9 inch pie pan with 1/2 recipe [Basic Pie or Pastry Dough][1].
+
+### Step 2
+
+Glaze the crust with 1 large egg yolk.
+
+### Step 3
+
+Bake the crust as directed in About Baking Crusts Before Filling. Position a rack in the center of the oven. Preheat the
+oven to 275°F. Warm the piecrust in the oven while you prepare the filling. Whisk in a heatproof bowl just until no
+yellow streaks remain 1 large egg, 4 large egg yolks, 2/3 cup sugar, 2/3 cup packed light brown sugar, and 1/2 teaspoon
+salt.
+
+### Step 4
+
+Whisk in 2/3 cup heavy cream or evaporated milk or 1/3 cup milk plus 1/3 cup heavy cream.
+
+### Step 5
+
+Scatter over the top 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces.
+
+### Step 6
+
+Bring 1 inch of water to a simmer in a skillet. Set the bowl in the skillet and gently whisk the mixture until shiny and
+warm to the touch. Stir in 1/2 to 3/4 cup chopped toasted walnuts or pecans (optional)
+
+### Step 7
+
+Pour the filling into the crust. Bake until firm, 50 to 65 minutes.
+
+## :link: Source
+
+- Joy of Cooking
+
+[1]: <../ingredients/pastry-dough/basic-pastry.md>

mkdocs.yml

@@ -139,6 +139,7 @@ nav:
       - Buttermilk Pie: desserts/buttermilk-pie.md
       - Cannoli: desserts/cannoli.md
       - Carrot Cake: desserts/carrot-cake.md
+      - Chess Pie: desserts/chess-pie.md
       - Choco Taco: desserts/choco-taco.md
       - Chocolate Soufflé: desserts/chocolate-soufflé.md
       - Chocolate Whoopie Pies with Vanilla Buttercream Filling: >-