Salted Maple Chess Pie

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Salted Maple Chess Pie – Broma Bakery

12월 1, 2025

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Stage up your Thanksgiving dessert unfold with this salted maple chess pie. This salty-sweet chess pie is made with a flaky home made pie crust and custard-y brown sugar maple filling!

This isn’t your grandmother’s chess pie. Oh no, my mates. You may as properly name this your grandkids’ chess pie, as a result of this proper right here is destined to be a household heirloom recipe that you just move on for generations. It’s obtained a flakey, buttery pie crust. A wealthy, custard filling. And is flavored with actual maple syrup, brown sugar, and a wholesome pinch of salt .

It’s all the pieces I ever need in a pie, and extra.

Fact be advised, I’m actually not a pie individual. Or relatively, I’m not a fruit pie individual. I need my pies wealthy and candy. So decadent that you must begin off with only a sliver. But additionally so good that you just return for 2 extra slivers. However with Thanksgiving on the horizon, I selected to get my pie on, and thus right here we’re.

Actually this maple chess pie could be my favourite pie recipe I’ve ever made. Which….. yep, no, I’m going to say it: it’s! It’s simply so excellent. It’s candy, however not too candy, creamy and crunchy and simply the correct quantity of salty.

slice of Brown Butter Maple Chess Pie on glass plate

What’s chess pie?

Chess pie is a traditional Southern dessert that contains a flaky pie crust and a wealthy filling fabricated from eggs, sugar, and butter. Chess pies might be flavored with chocolate or fruit juices, or might be made merely with vanilla extract as the principle flavoring agent. In the event you’ve ever had Christina Tosi’s Crack Pie from Milk Bar in NYC, this maple chess pies is similar to that. The flavour of this pie can also be harking back to the gooey a part of a pecan pie, besides chess pie filling is extra set and far creamier.

Am I making sense right here?

Brown Butter Maple Chess Pie with spatula

Suggestions for making chess pie

Use pure maple syrup: Now hear, I’m no syrup snob. There’s a time and place for the faux stuff (on pancakes), however this isn’t the event. The bottles of “pancake syrup” on the retailer are sometimes simply flavored corn syrup, which is able to throw off the flavour and texture right here. Be sure you’re utilizing 100% pure maple syrup.

Add maple extract, if desired: In the event you’re a real maple fanatic like me, I might recommend additionally including in 1 teaspoon of maple extract. It actually helps to deepen that taste.

Let the pie cool utterly earlier than serving: Imagine me, you don’t need to take a chunk of fresh-from-the-oven chess pie. That’s a assured solution to burn the roof of your mouth! To not point out this maple chess pie wants time to set absolutely earlier than you possibly can slice it.

Serve merely with powdered sugar or whipped cream: This chess pie is a knockout dessert by itself, so don’t fret about dressing it up with scoops of ice cream or something like that. I dusted mine with a little bit powdered sugar and dolloped some home made whipped cream on the plate as properly. I’ve popped my go-to whipped cream recipe under in case you’re curious how I make it!

How you can make whipped cream

Whipped cream is completely elective when serving this maple pie, nevertheless it provides a little bit one thing further to the presentation. My favourite recipe is as follows:

1 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Simply whip to comfortable peaks and serve! Home made whipped cream needs to be saved in a sealed container within the fridge.

In the event you’re searching for a Thanksgiving pie that isn’t pumpkin or apple however nonetheless feels deeply seasonal and nostalgic, this Maple Chess Pie is the one. It’s easy, elegant, maple-packed, and wildly scrumptious. Even for the “I don’t actually like pie” individuals on the desk.

Glad pie consuming, mates. Hope this child graces your Thanksgiving desk!

XXX

For the pie crust:

1 1/4 cups all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1/2 cup unsalted butter, chilly and lower into cubes

2 to 3 tablespoons of ice water or chilled vodka

1 egg, whisked, for egg wash

for the filling

Directions

First, make the pie crust. Add the flour, granulated sugar, and salt to a meals processor and pulse to mix. Add the butter cubes and pulse till the combination resembles moist sand and no chunks of butter stay, about 20 seconds.
Add 2 tablespoons of the ice water (or vodka), then pulse till a dough begins to type in a ball across the blade, about 20 seconds. In case your dough doesn’t come collectively, add one other tablespoon of liquid and pulse once more.
Flip the dough out onto a clear work floor and flatten it right into a 1-inch-thick oval disc. Wrap the disc tightly in plastic wrap and refrigerate for at the very least half-hour (and as much as 2 days).
When able to make the pie, preheat the oven to 375°F. Take away pie dough disk from the fridge. On a evenly floured work floor, roll dough out to 1/4 inch thick. Fastidiously place dough into pie pan, pushing into the pan. Fold the sting of the dough over on itself, and use your fingers to create a crimped edge.
Brush the sting of the crust with egg wash, then put together your crust to be blind baked by inserting parchment paper over the dough, then including raw rice into the middle to overwhelm the middle of the pie.
Blind bake the crust for quarter-hour when you make your filling.
Subsequent, make the filling. Within the bowl of stand mixer fitted with the whisk attachment, mix the eggs and brown sugar. Beat on medium pace till the combination has lightened in coloration and is frothy, about 2 minutes. Scale back the mixer to low and stream within the maple syrup and melted butter. Add the heavy cream and vanilla and whisk till simply mixed. Add the cornmeal, flour and salt and whisk till simply mixed.
As soon as the pie crust is finished blind baking, take away it from the oven and decrease the oven temperature to 325°F. Take away the parchment and rice from the crust, then pour the filling into the crust. Bake for an extra 45-50 minutes, till the middle of the pie is just a bit jiggly and the pie is a lightweight golden brown coloration throughout. The pie may look barely uneven with some bigger bumps, however these will settle because it cools!
Permit the pie to chill on a cooling rack for 1 hour earlier than transferring to the fridge to set for at the very least 2 hours earlier than serving. If desired, high with flaky salt and serve with freshly whipped cream!