This is not your grandmother’s chess pie.
Oh no, my friends. You might as well call this you grandkids’ chess pie, because this right here is destined to be a family heirloom recipe that you pass on for generations.
It’s got a flakey, buttery pie crust. A rich, custard filling. And is flavored with real maple syrup and golden brown butter.
It’s everything I ever want in a pie, and more.
Truth be told, I’m really not a pie person. Or rather, I’m not a fruit pie person. I want my pies rich and sweet. So decadent that you have to start off with just a sliver. But also so good that you go back for two more slivers.
But with Thanksgiving on the horizon, I chose to get my pie on, and thus here we are.
So let’s talk about a few of my favorite Thanksgiving pies:
And now, this Brown Butter Maple Chess Pie.
I mean honestly this pie might be my favorite of all of these. Which….. yep no I’m going to say it: it is! It’s just so perfect. It’s sweet, but not too sweet (most chess pies use 2 cups of sugar, I used 1 1/2). And the brown butter imparts such a nice depth of flavor alongside the maple.
If you’re a true maple fanatic like me, I would suggest also adding in 1 teaspoon of maple extract. It really helps to deepen that flavor.
And, of course, serve this pie in true pie fashion alongside a dollop of homemade whipped cream. My favorite recipe is as follows:
1 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Whip to soft peaks and serve!
Happy pie eating, friends. Hope this baby graces your Thanksgiving table!
for the crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into pieces
- 3-4 tablespoons ice water
for the filling
- 1/2 cup butter
- 1/2 cup maple syrup
- 1 cup sugar
- 3 large eggs, room temperature
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons cornmeal
- powdered sugar and whipped cream for serving (optional)
- In a food processor, mix together flour, sugar, and salt. Add in butter and pulse mixture until it resembles wet sand.
- Pour in ice water, starting with 3 tablespoons, and pulse again. Pulse until the dough comes together, forming a ball along the side of the food processor. If dough doesn't come together, add in additional tablespoon of ice water.
- Remove dough from food processor and place on a floured surface. Roll dough into a ball, then cover tightly with plastic wrap and place in fridge for at least 30 minutes, but up to 2 days.
- Preheat oven to 425°F. Grease a standard sized pie pan with butter. Set aside.
- Brown your butter by placing it into a small saucepan over low heat. Stir constantly until the milk solids from the butter separate and become a golden brown color. Remove from heat and allow to cool for at least 15 minutes.
- Remove pie dough disk from the fridge. On a lightly floured work surface, roll dough out to 1/4 inch thick. Carefully place dough into pie pan, pushing into the pan. Fold the edge of the dough over on itself, and use your fingers to create a crimped edge. Or, if you don't know how to do this, just leave it be. It will look great regardless!
- Prepare your crust to be blind baked by placing parchment paper over the dough, then adding uncooked rice into the center. Blind bake for 10 minutes while you make your filling.
- In a large bowl, combine butter, maple syrup, sugar, eggs, heavy cream, vanilla, and salt. Whisk until well combined, then add in cornmeal.
- Pour filling into partially baked crust, then lower oven temperature to 350°F and bake for an additional 45-50 minutes, until the center of the pie is set and is a light golden brown color.
- Allow pie to cool completely before topping with a dust of powdered sugar and serving. I suggest letting it cool on a cooling rack for 1 hour, then in the fridge for 2 hours. I also love pairing my chess pie with whipped cream, as these photos shows!