Maple Chess #Pie with Brown Sugar #Bacon #Recipe

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Maple Chess Pie With Brown Sugar Bacon recipe

Maple Chess Pie with Brown Sugar Bacon

Recipe courtesy Southern Living, Oxmoor House 2013.

makes 8 servings
hands-on time 21 min.
total time 3 hr., 55 min.

One bite of this rich maple and brown sugar pie combined with the caramelized salty-sweet bacon will make your taste buds sing for joy.


  • Deep South Piecrust
  • Brown Sugar Bacon
  • 1 cup maple sugar
  • 1⁄2 cup firmly packed light brown sugar
  • 1⁄2 cup butter, melted
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. plain yellow cornmeal
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1⁄4 tsp. table salt
  • 4 large eggs
  • Whipped Cream


1. Prepare Deep South Piecrust as directed (below), baking in a 9-inch pie plate. Reduce oven temperature to 400°.
2. Prepare Brown Sugar Bacon (below). Reduce oven temperature to 350°.
3. Whisk together maple sugar and next 7 ingredients in a large bowl until blended. Add eggs, whisking until well blended. Pour filling into prepared crust.
4. Bake at 350° for 45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning. Remove from oven to a wire rack, and cool completely (1 hour).
5. Serve with Whipped Cream and crumbled Brown Sugar Bacon.


makes 1 (9-inch) piecrust
hands-on time 5 min.
total time 2 hr., 5 min.

When you want a super-flaky, richly flavored crust, use lard—it doesn’t get more Southern than that!

11⁄4 cups all-purpose flour
1⁄4 cup cold butter, cut into pieces
1⁄4 cup cold lard, cut into pieces
1⁄4 tsp. table salt
3 Tbsp. ice water

1. Combine first 4 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.
2. Preheat oven to 425°. Roll dough into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 15 minutes. Remove weights and foil; bake 5 to 10 more minutes or until golden brown. Cool completely on a wire rack.


Preheat oven to 400°. Dredge 6 thick bacon slices in 1⁄4 cup firmly packed dark brown sugar, pressing to adhere. Place bacon in a single layer on a lightly greased wire rack in an aluminum foil-lined jelly-roll pan. Bake at 400° for 25 to 29 minutes or until browned and almost crisp. Cool completely on wire rack (about 30 minutes). Bacon will continue to crisp as it cools. Coarsely crumble bacon.


makes 4 cups
hands-on time 5 min.
total time 5 min.

2 cups heavy whipping cream
6 Tbsp. powdered sugar

1. Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.

The product(s) featured in this post was provided free of cost to me. I was unaware it was being sent to me. This post has not been monetarily compensated. Here’s some info on this book from the book jacket, in case it’s the type of book that you are interested in. Please note that any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.

Some of the posts on this site may contain an affiliate link, which means I may get paid a commission if you purchase the product or service.

The Southern Pie Book

The Southern Pie Book

  • Paperback: 288 pages
  • Publisher: Oxmoor House (September 17, 2013)
  • Language: English
  • ISBN-10: 0848739639
  • ISBN-13: 978-0848739638
  • Cover price $22.95

Click to read my The Southern Pie Book review.

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patricia Marsden October 27, 2013 - 10:36 am

Love bacon; hate making pie crust.

Wendy T October 28, 2013 - 8:21 pm

Seriously? This looks like a recipe I should have known about for the last forty-something years! Looks delicious.


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