Desserts Pies Vintage Pie Recipes Chess Pie Recipes Maple Chess Pie 4.8 (14) 12 Reviews 4 Photos 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. Submitted by David Robinson Updated on August 3, 2020 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 (9 inch) unbaked pie crust ½ cup butter or margarine, softened 1 ½ cups white sugar 3 eggs 1 tablespoon yellow cornmeal 1 tablespoon white vinegar 1 teaspoon maple extract ⅝ cup chopped pecans Directions 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. 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. 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. I Made It Print Nutrition Facts (per serving) 457 Calories 28g Fat 50g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 457 % Daily Value * Total Fat 28g 35% Saturated Fat 10g 52% Cholesterol 100mg 33% Sodium 225mg 10% Total Carbohydrate 50g 18% Dietary Fiber 2g 6% Total Sugars 38g Protein 5g 10% Vitamin C 0mg 0% Calcium 23mg 2% Iron 1mg 7% Potassium 84mg 2% * 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.