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Maple Chess Pie is one of the best pies I’ve created in awhile: The buttery crust paired with that irresistible maple flavor will have everyone coming back and seeing if there’s any left! 

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slice of maple chess pie on a tan plate next to a fork

What is Maple Chess Pie

Chess pie is a Southern dessert that is becoming increasingly popular. The ingredients in a chess pie recipe are what make it a chess pie. Typically, you’ll find flour, sugar, eggs, butter, and milk – and in this case, we’ve added a little bit of maple syrup and maple extract because it’s DELICIOUS. 

The good news about making a homemade maple pie is that the ingredients are simple. Like so simple that you probably already have them in your pantry! 

multiple slices of maple chess pie on a tan plate next to a fork and in a pie pan

Ingredients Needed

  • All Butter Pie Crust – You can also use any type of pie crust that you crave and love or make my pie crust recipe.
  • Unsalted butter – Make sure that it’s melted. If you only have salted butter, omit the extra salt ingredient listed. 
  • Granulated sugar – The main sweetener in the pie.
  • Pure maple syrup – This is a MUST for flavor – don’t use pancake syrup, be sure to get pure maple syrup. 
  • Eggs – Help create the custard-like texture. 
  • Salt
  • Yellow cornmeal – Trust me on this one. It’s a great addition to the filling. 
  • Vanilla extract – I love using pure vanilla extract. 
  • Maple extract – Don’t skimp out on this addition, either! 
  • Whole milk – Whole milk is important for the richness of this recipe. 

How to make Maple Pie

  • Preheat. Preheat the oven to 425°F. Place pie dough into a 9-inch pie plate. If you want to crimp the edges, do so. Place in the fridge to chill. 
  • Whisk. Whisk the sugar, melted butter, maple syrup, and eggs until smooth. Add the cornmeal, salt, and vanilla and whisk. Once smooth, whisk in the milk. 
  • Fill the pie crust. Put the pie plate on a cookie sheet and pour in the filling. Cover the edges with a pie shield to reduce the browning of the edges. 
  • Bake. Bake for 10 minutes at the preheated oven temperature, then lower the temperature to 350 and bake for another 40-45 minutes. This is to make sure your bottom crust bakes through.
  • Cool. Let the maple brown butter pie cool down before slicing it. 

Storing and Freezing Instructions

Store the pie covered in the fridge for up to 3 days. You can also freeze the pie whole or cut it into slices, which makes it convenient for storing in servings! 

maple chess pie in a pie pan on a marble counter


What makes a chess pie a chess pie?

Every pie that declares itself to be a chess pie has flour, butter, milk, and sugar in it. You’ll also notice that it has a creamy filling with a buttery and flaky crust. There can be many different flavors of a chess pie, but they all have the same main ingredients that are used as a basis. (and they’re all delicious!)

How do you know when chess pie is done baking?

To make sure that the pie is done baking, you’ll have to give the pie plate a little jiggle. The majority of the pie should be solid, but there will be a slight jiggle in the middle.  As the pie cools, the jiggle will go away. 

Why didn’t my chess pie set?

One of the biggest reasons that the pie didn’t set is that you didn’t chill the dough prior to baking it. It may not seem like a big deal, but it is! 
Another tip is that your pie may not be cooked all the way! Your oven may cook differently, and the time listed on the recipe card may need to be varied. If the pie didn’t set during the cooking time listed, see if you can bake it a bit longer and see if that helps. 

Can I use maple extract?

Yes, you can! This is a great way to add extra maple flavoring – and fast! I’m all about using extracts to boost the flavors of my baked goods. 
When I’m making maple pie, I add as much maple flavoring as possible! 

Can I substitute pancake syrup? 

While it might be tempting, it’s not going to work. Pancake syrup has a ton of other ingredients added to it and is nothing like pure maple syrup. 
If you want the real deal, you have to use real maple syrup.

Have You Made This Recipe

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slice of maple chess pie on a tan plate next to a fork

Maple Chess Pie

5 from 5 votes
This is an amazing and easy pie, if you like pie you'll like this!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 10 servings
Serving Size 1 serving


  • 1 9- inch All Butter Pie Crust
  • ¼ cup (57 g) unsalted butter, melted
  • 1 cup (100g) granulated sugar
  • ½ cup (118ml) pure maple syrup
  • 3 large eggs
  • ¼ teaspoon salt
  • 2 tablespoons (19g) yellow cornmeal
  • 1 teaspoon vanilla extract
  • ¼ teaspoon maple extract
  • ¼ cup (49ml) whole milk
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  • Preheat oven to 425°F. Roll crust to 1/8-inch thick. Place your crust in a 9-inch pie plate and crimp edges as desired. Chill until ready to fill.
  • Whisk melted butter, sugar, maple syrup and eggs until smooth. Add the salt, cornmeal, and vanilla whisk until smooth, then whisk in milk.
  • Place the pie crust on a cookie sheet and fill with filling. Cover the edges of the crust with a pie shield to reduce browning. Bake at 425°F for 10 minutes then lower the oven temperature to 350°F and bake an additional 40-45 minutes or until the top is golden and is mostly solid (it will still jiggly slightly in the center).
  • Cool completely before slicing (it slices best cold,but tastes better room temperature).
  • Serve plain or with whipped cream or ice cream. Store covered in refrigerator. Pie can be frozen whole or in slices.

Recipe Nutrition

Serving: 1serving | Calories: 1114kcal | Carbohydrates: 131g | Protein: 15g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 899mg | Potassium: 260mg | Fiber: 5g | Sugar: 31g | Vitamin A: 231IU | Calcium: 67mg | Iron: 6mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Maple Chess Pie is twist on a classic pie recipe – the pie is full of maple flavor and is one of the easiest pies to make! Perfect for the holidays!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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