Maple Bourbon Chess Pie – Bake from Scratch




The classic Southern chess pie gets a warm fall twist in this Maple Bourbon Chess Pie. A perfectly crisp and flaky piecrust holds the creamy custard filling, which receives a healthy helping of maple syrup and a splash of bourbon for a caramelly kick of sweetness. So, what’s the secret to a perfectly crisp crust and velvety custard? The answer: Kerrygold Unsalted Butter. Kerrygold butter not only give the crust rich, buttery flavor, but it’s also the key to a light, flaky pastry. And when added to custard, Kerrygold takes it to a whole new level of decadence. To bring it all together, we topped each slice with a dollop of Bourbon Whipped Cream for that perfectly sweet finish.

Kerrygold butter is made from the milk of cows that graze on lush, green pastures of small family farms in Ireland for the majority of the year. In fact, the signature brilliantly gold color of the butter comes from naturally occurring beta-carotene in the intensely green Irish grass. Revered by home bakers, Kerrygold butter provides richness to all baked goods, from flaky pie dough to decadent buttercream. You can purchase Kerrygold at most local grocery stores. Find out more about Kerrygold products online.

If you want to learn how to bake this pie, just in time for Thanksgiving, be sure to join us on Wednesday, November 3, at 4 pm ET for our Kerrygold Live Workshop where our editor-in-chief Brian Hart Hoffman will teach you all the tips and tricks you’ll need to make this festive fall treat!

Maple Bourbon Chess Pie

  • Pie Dough (recipe follows)
  • 1½ cups (300 grams) granulated sugar
  • 3 tablespoons (24 grams) all-purpose flour
  • 3 large eggs (150 grams), room temperature
  • 6 tablespoons (84 grams) unsalted butter*, melted and cooled
  • 1 tablespoon (15 grams) bourbon
  • ⅔ cup (160 grams) whole buttermilk, room temperature
  • ¼ cup (85 grams) maple syrup
  • Bourbon Whipped Cream (recipe follows), to serve
  1. Preheat oven to 400°F (200°C).
  2. Let Pie Dough stand at room temperate until softened, 10 to 15 minutes.
  3. On a lightly floured surface, roll Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze until firm, about 15 minutes.
  4. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  5. Bake for 15 to 20 minutes. Remove parchment and weights. Bake until bottom is dry and set, 3 to 5 minutes more. (Crust may puff up some, but this is normal.) Let cool completely on a wire rack, at least 20 minutes. Reduce oven temperature to 350°F (180°C).
  6. In a large bowl, whisk together sugar and flour. Add eggs, melted butter, and bourbon, and whisk until smooth and combined. Add buttermilk and maple syrup, and whisk until smooth and combined. Pour into prepared crust.
  7. Bake until a knife inserted near edge comes out clean, 35 to 45 minutes, covering edges with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Serve with Bourbon Whipped Cream.

*We used Kerrygold Unsalted Butter.

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Pie Dough

  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 4 to 5 tablespoons (60 to 75 grams) ice water
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add 4 tablespoons (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add up to remaining 1 tablespoon (15 grams) ice water only if needed.
  2. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

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Bourbon Whipped Cream

  • ½ cup (120 grams) heavy whipping cream
  • 2 teaspoons (10 grams) bourbon
  • 3 tablespoons (36 grams) granulated sugar
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and bourbon at medium-high speed until beginning to thicken. Add sugar, 1 tablespoons (12 grams) at a time, beating until medium-soft peaks form. Use immediately.

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