Step 1

Prepare one half of my perfect pie crust according to directions. Form a disk and place into the fridge for at least 30 minutes.

Step 2

While the pie dough is chilling, make the brown butter. In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool for at least 10 minutes.

Step 3

Remove the pie dough from the fridge and on a lightly floured work surface, roll out dough to about 1/4 inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!

Step 4

Chill the pie crust in the freezer for at least 30 minutes before baking (if you skip this step, the pie crust will shrink). While the crust is chilling, preheat the oven to 425°F.

Step 5

Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).

Step 6

Bake at 425°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5 minutes or until the bottom of the crust is just beginning to brown.

Step 7

Remove from the oven and set aside.

Step 8

Reduce the oven temperature to 350°F.

Step 9

In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, bourbon, vanilla, and eggs until fully combined and smooth.

Step 10

Add in the cornmeal, salt, and heavy cream and whisk until fully incorporated.

Step 11

Pour the filling into your partially baked crust, then bake at 350°F for 40-50 minutes or until the center of the pie is set and the top is a light golden brown color.

Step 12

Let the pie cool at room temperature for 1 hour and then place in the fridge to fully set (at least 2 hours but overnight is best).

Step 13

Lightly dust with powdered sugar and serve with whipped cream!