Maple Chess Pie

Maple Chess Pie

Made  times
David Robinson 60

"I was in the middle of making a Chess pie and realized I was out of vanilla extract. I substituted some maple extract I had on hand, added some pecans and the result was delicious. This pie is decadent and rich, so fortunately a small slice will do. I think this would be a great pie for Thanksgiving. Top with sweetened whipped cream or whipped topping if desired."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 457 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.



Absolutely delicious! This will be a new favorite! We served it with vanilla bean ice cream. Glad you "accidently" discovered it.

Great! Mixed whipped topping with maple syrup to top the pie.

This is a great pie!! So easy, a no brainer! And taste wonderful!! I've made it several times and the result is always the never last long :-D

This pie was fun and tasted even better than Pecan Pie. I like the top layer that melts in your mouth. I'll be making this for Thanksgiving instead of Pecan Pie. My husband loved it too.


Tried it, liked it,was all gone in a flash.This was a very good pie. Did not change anything.Did one wit pecans and one without.Great pie.

This pie was easy to prepare and was delicious. Defintely a keeper.

Very very rich! One thin slice was just enough to satisfy my sweet cravings. This type of pie didn't work out for the rest of the family. Even when taming it down with vanilla icecream, my husba...

Absolutely wonderful! I used nut topping instead of pecan, and added strawberries. That gave it a fresh, sweet flavor to offset the richness. It's disappearing fast!

From around the web