Maple Chess Pie
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!
Servings 8
Ingredients
- 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
Instructions
- 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.
Notes
The top of a Chess Pie should be very golden brown! It's meant to be brown like that. You don't want it to be burned, no, but it's okay if it seems to be browning on top - it's supposed to!
The pie will set as it cools, but you want it to pass the jiggle test. If you jiggle it, and the center appears mostly set, you are good to go.