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Brown Butter Maple Chess Pie Recipe

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4.3 from 21 reviews

This Brown Butter Maple Chess Pie offers a luxurious twist on the classic southern dessert, combining rich browned butter and natural maple syrup to create a smooth, custard-like filling encased in a flaky homemade pie crust. Its sweet, nutty, and creamy profile makes it an unforgettable treat perfect for any occasion.

  • Total Time: 4 hours 50 minutes
  • Yield: 1 standard 9-inch pie

Ingredients

For the Crust:

  • 1/2 recipe of the perfect pie crust

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)

Instructions

  1. Prepare Pie Crust. Prepare a half recipe of the perfect pie crust according to your recipe instructions. Shape the dough into a disk and refrigerate until ready to use.
  2. Preheat Oven and Grease Pan. Heat your oven to 425°F (220°C). Butter a standard pie pan thoroughly and set it aside to prevent sticking.
  3. Brown the Butter. In a small saucepan over low heat, melt the butter while stirring constantly. Continue cooking until the milk solids separate and turn golden brown, giving the butter a nutty aroma. Remove from heat and allow it to cool for at least 15 minutes to avoid scrambling the eggs.
  4. Roll Out and Fit Crust. Take the chilled pie dough from the fridge and roll it out on a lightly floured surface to about 1/4 inch thickness. Carefully transfer it to the buttered pie pan, gently pressing it into the edges. Fold the excess dough over and crimp the edges with your fingers or leave natural for a rustic look.
  5. Blind Bake the Crust. Line the crust with parchment paper and fill with uncooked rice or pie weights to weigh down the dough. Bake at 425°F for 10 minutes to partially cook the crust while you prepare the filling.
  6. Mix the Filling. In a large mixing bowl, whisk together the cooled browned butter, maple syrup, sugar, eggs, heavy cream, vanilla extract, and salt until smooth and well combined. Stir in the cornmeal to add texture and help set the filling.
  7. Fill and Bake the Pie. Pour the filling into the partially baked pie crust. Reduce oven temperature to 350°F (175°C) and bake the pie for 45 to 50 minutes, or until the filling is set in the center and the top is a light golden brown.
  8. Cool the Pie. Remove the pie from the oven and allow it to cool completely on a wire rack for about 1 hour. Then chill in the refrigerator for 2 hours to fully set the custard filling.
  9. Serve. Before serving, dust the pie with powdered sugar and optionally top with whipped cream for extra indulgence.

Notes

  • Be careful not to burn the butter while browning; stir constantly and watch for golden brown bits.
  • Using room temperature eggs ensures a smooth, well-incorporated filling.
  • Blind baking the crust prevents it from becoming soggy once the wet filling is added.
  • Cooling and chilling the pie thoroughly helps the custard set perfectly for clean slices.
  • This pie pairs excellently with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/brown-butter-maple-chess-pie-recipe/