A super simple, classic southern pie, tinged with maple, this Maple Chess Pie recipe doesn’t get much easier, and it’s a sweet-tooths’ dream! This Maple Chess Pie recipe produces a sweet, rich, creamy, maple-kissed, mind-blowing dessert!
Before chatting about this Maple Chess Pie, let’s take a step back to revisit this Simple Classic Chess Pie recipe.
I’ve said it before, but when it comes to Chess Pie, this adage has never been more applicable: the whole is greater than the sum of its parts. There is no better way to summarize Chess Pie. Each individual ingredient is very basic and common, nothing extraordinary. But combined altogether = magic!
Most recipes for Chess Pie start with a couple staple components – flour, butter, sugar, and eggs. Then there are a few twists and turns, and matters of opinion about where to go from those 4 basics, but the heart of Chess Pie is in its ultra-simple ingredients.
In fact, if you’re wondering, what is Chess Pie??? I love this short explanation. Although I’d known about Chess Pie and had it on my ‘Baking To-Do list’ for years, I really didn’t know exactly what they were or their origin.
One bite, and I was hooked. One bite, you’ll be hooked too. But you’ve got to have a serious sweet-tooth… it is definitely for those of us that love ultra-sweet desserts.
It feels impossible to top the goodness of a classic Chess Pie, but it’s met its match in this Maple Chess Pie.
Again, the ingredients are all common, easy to find, and you probably have them on hand already, and yet, they come together to form magic. They combine to be so much more complex, especially in this Maple Chess Pie.
This pie has notes of maple, of course, but I also get caramel, brown sugar (there isn’t brown sugar in it!!), and it even tastes like the butter is browned… it’s not, but it tastes like brown butter.
This Maple Chess Pie has inexplicable depth of flavor even though the only tweaks are adding maple extract and maple syrup. The results are next-level.
Also, this Maple Chess Pie is stupid easy. Other than making a pie crust (or buying one, in my case), the filling is the easiest to make – whisk everything together, and that’s it. This Maple Chess Pie is a cinch.
In some ways, Chess Pie reminds me a lot of my Grandma’s Lemon Bars, but in pie form, and without lemon. There’s a resemblance in texture and sweetness, and because of the similarities, I immediately knew I wanted to make a Lemon Chess Pie. It’s spectacular. Because Chess Pie is so sweet, adding tart lemon really balances it out.
Fun fact: pecan pie is a form of Chess Pie too! Here’s a few faves: Fireball Pecan Pie, Honey Pecan Pie, Brown Butter Bourbon Pecan Pie, Chocolate Espresso Pecan Pie, Orange Coconut Pecan Pie, and White Chocolate Cranberry Pecan Pie. Enough ideas for ya?
Maple Chess Pie
- 9 inch prepared pie crust or your favorite pie crust recipe, prepared
- 2 cups granulated sugar
- 2 tbsp. yellow cornmeal
- 1 tbsp. all-purpose flour
- 1/4 tsp. salt
- 1/2 cup unsalted butter melted
- 1/4 cup whole or 2% milk
- 1 tbsp. apple cider vinegar
- 2 tsp. maple extract I used McCormick brand
- 1 tsp. vanilla
- 4 large eggs
- 1/3 cup pure maple syrup
- powdered sugar for garnish
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.
- Bake at 425 degrees for 10-12 minutes, or until edges are browned.
- Remove from heat, carefully remove parchment and pie weights, and cool completely.
- Meanwhile, prepare filling.
- In a large bowl, whisk together remaining ingredients (except powdered sugar).
- Pour into crust.
- Bake at 350 degrees for about 45 minutes, or until the top is golden brown and center appears mostly set.
- Remove to a wire rack to cool completely.
- Chill for at least 2 hours.
- Dust with powdered sugar before serving. Cut and serve.
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