Maple Chess Pie
Rated 3.5 stars by 2 users
Author:
Heather Bowes
Makes one 9 inch pie. This recipe also works wonderfully baked in a small square or rectangular pan with a shortbread crust, just let cool and cut into squares.
Ingredients
- 1 cup Ben’s Maple SyrupÂ
- ¾ cup brown sugar
- ¼ cup yellow cornmeal fine
- 1 ¼ sticks unsalted butter (½ cup plus 2 Tablespoons)
- ½ teaspoons salt
- 3 eggs (large) at room temperatureÂ
- 1 egg yolk
- ¾ cup heavy cream at room temperatureÂ
- 1 teaspoon vanilla extractÂ
- 1 each 9 inch pie crust
Directions
- Preheat your oven to 400 degrees F
- Fit your pie shell with the pie crust. Set it in the refrigerator for up to an hour to chill the dough. This helps prevent shrinking and creates a flaky crust.
- Line the shell with parchment or foil and fill with weights such as dried beans or uncooked rice. Make sure the bottom is covered and weights are pressed up against the sides.
- Blind bake the crust in your 400 degree oven for 10-15 minutes, until light golden.
- Lift the weights out of the pie shell by holding the edges of the parchment, let pie crust cool while preparing the filling.
- Reduce oven temperature to 350 degrees F.
- Heat the butter in a small saucepan until it begins to brown, remove from pan and let cool but remain melted.
- In a bowl mix together the browned butter and maple syrup. Whisk in the brown sugar, cornmeal, and salt.
- In a separate bowl whisk the eggs and yolk. Add the cream and vanilla and whisk until combined.
- Gradually pour the egg mixture into the syrup mixture while whisking.
- Place your prebaked pie shell on a baking sheet. Brush the edge of your pie shell with a beaten egg. Pour the filling into the shell.
- Bake for 45 minutes, the center should jiggle slightly and the edges should puff. It will continue to set as it cools. If needed, extend the cooking time by 5 or 10 minutes.
- Allow to cool 4 hours or more. Do not slice until at room temperature. Best served with fresh whipped cream or vanilla ice cream.