Coachella is finally over, which means the following:
- I contract my annual post-Coachella sickness, this year in the form of acute pharyngitis (still worth it, though)
- I spent copious hours poring over vibrant photos of the desert sunsets and stages reliving the best three days of the year
- I eat everything in sight to make up for forgetting/being too busy to eat while at the festival and unintentionally losing four pounds
While seasonally it’s officially spring, produce is slowly catching up, so I found myself making a classic Southern dessert that satisfied my need for all things sweet, creamy, calorific, and quasi-acceptable to eat for breakfast—a brown butter maple chess pie.
I’m about this pie because the filling is a simple one-bowl recipe and the piecrust can be made ahead of time if needed. Translation: It’s the perfect recipe that does not require a lot of effort and still tastes delicious so I can continue to focus on regaining any ounce of energy lost during Coachella.
A bonus: When stored, this pie can last for up to a week, providing a sweet snack for any time of day.