Best Brown Butter Maple Chess Pie Recipes

MAPLE BROWN BUTTER CHESS PIE

Steps:

• Preheat oven to 350 degrees.
• Beat browned butter, sugar, maple syrup, Safest Choice eggs, cornmeal, vanilla and vinegar together in a medium sized bowl using a hand mixer or in the bowl of your stand mixer until well combined.
• Pour batter into prepared pie shell and bake for 35-45 minutes.
• Cool for at least 4 hours and serve.

BROWN BUTTER MAPLE CHESS PIE

Steps:

• Prepare one half recipe of the pie crust according to directions. Form into a disk and place in the fridge.
• 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!

BROWN BUTTER MAPLE CHESS PIE

Steps:

• In a food processor, mix together the flour, sugar, and salt. Add in butter and pulse mixture until it resembles wet sand. With the machine running, pour in 3 tablespoons ice water. Pulse until the dough comes together, forming a ball along the side of the food processor. If the dough is crumbly, add in an 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.
• Preheat the oven to 425ºF. Grease a standard sized pie pan with butter. Set aside.
• Place the butter in a small saucepan over low heat. Swirl the pan occasionally, 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. Meanwhile, remove pie dough disk from the fridge. On a lightly floured work surface, roll dough out to a 1/4 inch thick round. Carefully place dough into pie pan, pushing into the pan. Crimp the edges or leave ragged, trimming any excess. Place a piece of parchment paper over the pie dough and fill with baking beads or dried beans/rice. Place in the oven and blind bake for 10 minutes.
• While the pie crust bakes, make the filling. In a large bowl, combine the cooled butter, maple syrup, sugar, eggs, heavy cream, vanilla, and salt. Whisk until well combined, then add in cornmeal. Whisk well so no cornmeal clumps remain. Pour filling into partially baked crust and place in the oven. Reduce the oven temperature to 350ºF. Bake for 45-55 minutes, until the center of the pie is set and is a light golden brown color. Remove from the oven and let cool on a cooling rack. Allow the pie to cool completely to make sure the filling has set, before topping with a dust of powdered sugar. Serve as is, or with softly whipped cream.

MAPLE CHESS PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.
• In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.

BROWNED BUTTER CHESS PIE

Steps:

• In a small heavy saucepan, cook and stir butter over medium heat for 5-7 minutes or until golden brown; remove from the heat. , Roll out crust to fit a 9-in. pie plate; transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. , Bake at 400° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack., In a large bowl, beat eggs for 3 minutes. Gradually add brown sugar; beat for 2 minutes or until mixture becomes thick. Beat in milk, vinegar, cornmeal, vanilla, cinnamon and the browned butter. Pour into crust. Cover edges with foil. , Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate, covered, for 3 hours or until cold. Serve with ice cream if desired. Refrigerate leftovers.