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This Coffee and Maple Chess Pie is the perfect dessert for any occasion. Imagine enjoying a cup of coffee with a stack of maple-soaked pancakes, but in pie form — that’s exactly the essence of this dish. The chess pie base is custardy and flavorful, with a hint of bourbon or vanilla, and is topped with a slightly sweetened, espresso-infused whipped cream. If you’re looking to impress, candied orange strips add an elegant, sparkling finish. This pie is a treat to savor any time of day, whether it’s after dinner or for a special brunch gathering.
Ingredients:
For the Crust:
- 1 round laminated pie dough
- All-purpose flour (for dusting)
For the Buttermilk Filling:
- 4 large eggs (at room temperature)
- ⅓ cup (67 grams) granulated sugar
- ⅔ cup (210 grams) maple syrup
- 8 tablespoons (113 grams) unsalted butter, melted and cooled
- ⅓ cup (78 grams) buttermilk
- 1 tablespoon bourbon or vanilla extract
- 1 teaspoon kosher salt (Diamond Crystal) or ½ teaspoon fine salt
- ¼ cup (40 grams) fine cornmeal
For the Espresso Whipped Cream:
- 1 cup (240 grams) heavy cream
- 2 tablespoons powdered sugar
- 2 teaspoons instant espresso
- ¼ teaspoon kosher salt (Diamond Crystal) or ⅛ teaspoon fine salt
- Candied orange strips (optional, for garnish)
How to Make Coffee and Maple Chess Pie:
Step 1: Parbake the Crust
Start by gently raping the dough if it’s too stiff from the fridge. Roll it out on a lightly floured surface into a 12-inch round, and fit the dough into a 9-inch pie plate. Allow the dough to slump into the center without stretching it. Trim the overhang to about ½ inch past the rim, then fold it under to form a thick ridge that is flush with the edge of the pie plate. Crimp the edges of the dough.
Next, use a fork to poke several holes in the bottom of the dough. Freeze the dough for about 20 minutes to firm it up.
Step 2: Bake the Crust
Preheat your oven to 425°F, placing racks in the center and lowest positions. Line the firm dough with foil and fill it with pie weights or dried beans. Place the pie plate on a rimmed baking sheet and bake for 20 minutes. After that, remove the foil and weights, lower the temperature to 350°F, and continue baking for an additional 20 minutes until the crust is golden brown all over. Let the crust cool completely.
Step 3: Make the Filling
In a large bowl, whisk together the eggs and granulated sugar until smooth. Add the maple syrup, melted butter, buttermilk, bourbon (or vanilla), and salt, whisking until combined. Then, whisk in the cornmeal until the mixture is smooth. Immediately pour the filling into the cooled crust.
Step 4: Bake the Pie
Place the pie on the bottom rack of the oven and bake at 350°F for 35 to 40 minutes. The pie should have a light golden-brown top with set edges, while the center will still be slightly jiggly. Let the pie cool completely at room temperature. You can store the pie (un-topped) tightly wrapped at room temperature for up to one day.
Step 5: Make the Espresso Whipped Cream
In a large bowl, beat the heavy cream, powdered sugar, instant espresso, and salt with a hand mixer or stand mixer fitted with a whisk attachment for 3 to 4 minutes, until medium-stiff peaks form.
Step 6: Assemble and Serve
Spread the whipped cream over the top of the cooled pie in a decorative spiral, if desired. Garnish with candied orange peel for an extra touch of elegance. Alternatively, you can serve the whipped cream on the side. Serve immediately.
The pie, once topped with whipped cream, can be stored in the refrigerator for up to 4 days.
This Coffee and Maple Chess Pie is sure to become a go-to dessert for any occasion, from cozy family dinners to festive celebrations. With its warm, comforting flavors of maple and coffee, it’s the kind of pie that will have everyone coming back for more. Enjoy!