Browned Butter Chess Pie
This simple pie is so smooth and velvety, it will warm everyone’s heart. It’s a timeless recipe with southern roots, but I recommend trying it no matter where you live! —Michael Cohen, Los Angeles, CA
Total TimePrep: 20 min. Bake: 40 min.
- 1/2 cup butter, cubed
- Pastry for single-crust pie
- 3 large eggs
- 1-1/2 cups packed dark brown sugar
- 1/4 cup whole milk
- 4 teaspoons white vinegar
- 1 tablespoon cornmeal
- 1-1/4 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Vanilla ice cream, optional
- In a small heavy saucepan, cook and stir butter over medium heat for 5-7 minutes or until golden brown; remove from the heat.
- Roll out crust to fit a 9-in. pie plate; transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
- Bake at 400° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
- In a large bowl, beat eggs for 3 minutes. Gradually add brown sugar; beat for 2 minutes or until mixture becomes thick. Beat in milk, vinegar, cornmeal, vanilla, cinnamon and the browned butter. Pour into crust. Cover edges with foil.
- Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate, covered, for 3 hours or until cold. Serve with ice cream if desired. Refrigerate leftovers.