southern chess pie

This brown butter bourbon chess pie has a flaky, buttery pie crust and a rich custardy filling! It&#39;s super simple and absolutely delicious!

Brown Butter Bourbon Chess Pie

perfect pie crust

brown butter (melted)

brown sugar

sugar

bourbon

vanilla extract

eggs (room temperature)

cornmeal

salt

heavy cream

whipped cream

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

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.

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!

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.

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).

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.

Remove from the oven and set aside.

Reduce the oven temperature to 350°F.

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

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

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.

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).

Lightly dust with powdered sugar and serve with whipped cream!

Try this stunning classic chess pie recipe the next time you need an easy old-fashioned southern dessert. It's sweet, creamy, and such a delight!

Classic Chess Pie Recipe

butter, softened

white granulated sugar

eggs

buttermilk

white vinegar

pie shell

Preheat the oven to 425 degrees Fahrenheit (220°C).

In a large bowl, beat the softened butter with the sugars using an electric or stand mixer until light and fluffy, about 5 minutes.

Beat in the whole eggs one at a time at medium-low speed.

Add the yolk, buttermilk, cornmeal, and vinegar and beat/whisk until smooth and well combined.

Strain the mixture into the pie shell and bake for 10 minutes.

Lower the heat to 300 degrees Fahrenheit (150°C) and bake for 40 minutes. It should be golden brown and slightly jiggly in the middle.

Remove the pie from the oven and leave it to cool completely before slicing, about 1 hour.

Serve and enjoy!

Top 2 southern chess pie recipes from across the web

The most viewed southern chess pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brown Butter Bourbon Chess Pie

Classic Chess Pie Recipe

Top 2 southern chess pie recipes from across the web

The most viewed southern chess pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Butter Bourbon Chess Pie

Classic Chess Pie Recipe

The most viewed southern chess pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine