salted maple chess pie
  • Single layer Pie Crust*
  • 4 eggs, room temperature
  • ¼ cup heavy cream
  • 1 tablespoon vanilla extract
  • ¾ cup maple syrup
  • 1 cup brown sugar
  • ½ (1 stick) melted butter, cooled
  • 2 tablespoons cornmeal
  • 1 tablespoon white vinegar
  • Flakey sea salt (Like Maldon)
  1. Preheat oven to 425F.
  2. In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
  3. Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers.
  4. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
  5. Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
*If you'd like to add the braided crust like I did, I recommend making 1½ times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
Recipe by The Baker Chick at