Type to search

Pippi’s Brown Butter Maple Chess Pie



• ½ cup butter 
• ½ cup maple syrup
• 1 cup granulated sugar
• 3 eggs, at room temperature 
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 2 tablespoons corn meal
• 1 9-inch pie shell


Preheat oven to 325°F. 

To make the brown butter, melt butter in pan and continue to cook, watching it carefully, until the butter is golden brown. Transfer to a large mixing bowl to cool slightly.

Add the maple syrup, sugar, eggs, heavy cream, vanilla, and salt to the brown butter, and stir to combine well. Stir in the corn meal. 

Transfer filling to the pie shell, and bake for 45 to 60 minutes, or until the pie is golden and puffed like a soufflé. (It will settle as it cools.)

Photo courtesy of Pieconic

Hudson Valley Restaurant Week is back this April 8-21!