southern pie

Rich, nutty brown butter adds a new flavor dimension to a classic dessert!

Brown Butter Chess Pie

unsalted butter

eggs

sugar

brown sugar

milk

vanilla extract

cornmeal

salt

all-purpose flour

unsalted butter,

water

Whisk together the flour, sugar, and salt in...

Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.

Add 1 tablespoon of water and continue mixing....

Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.

Wrap the dough tightly in plastic wrap. Refrigerate...

Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.

Remove the dough from the refrigerator. If necessary,...

Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.

Lightly flour a work surface. Roll out the...

Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.

Transfer the dough to a 9-inch pie plate....

Transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie plate in the refrigerator while you make the filling.

Preheat the oven to 325°F.

Place the butter in a medium saucepan or...

Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.

Continue cooking, stirring occasionally, until brown specks begin...

Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. Remove the pan from the heat and allow to cool to room temperature. If desired, strain the butter to remove some or all of the browned bits.

Place the eggs in a large mixing bowl,...

Place the eggs in a large mixing bowl, and beat lightly. Add the cooled butter, sugar, brown sugar, milk, and vanilla, and stir until combined. Stir in the cornmeal and salt.

Transfer the filling to the pie crust. Place...

Transfer the filling to the pie crust. Place the pie plate on a rimmed baking sheet to catch any spills. Bake 55 to 60 minutes, or until the crust is browned and the filling is set.

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)

bourbon

eggs (room temperature)

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!

My possum pie is a cool, creamy, southern pie perfect for any occasion. A decadent triple layer filling is cradled is a buttery pecan shortbread crust.

Possum Pie

cups,

pecans, (chopped)

butter, (melted)

cream cheese, (softened)

confectioners sugar

cornstarch

cocoa powder non-alkalized

espresso powder

half and half

unsweetened chocolate, (chopped)

pecans (chopped)

chocolate shavings

Preheat oven to 350°F.

In a medium mixing bowl, combine all of the crust ingredients.

Press into a deep dish nine-inch pie pan. Bake for 10 minutes in preheated oven. Cool completely before filling.

Make Crust:

When the crust is almost completely cooled, begin making cream cheese layer; in a medium mixing bowl, using a handheld electric mixer and beat cream cheese (8 ounces), confectioners sugar,(1/2 cup),  heavy cream (2 tablespoons), and vanilla (1 teaspoon) until smooth. When the crust has completely cooled, spread the cream cheese mixture in an even layer. Place in the fridge while you make the pudding layer.

Make Cream Cheese Layer:

Whisk together cornstarch (3 tablespoons), cocoa powder (1 tablespoon), espresso powder (1/4 teaspoon), and salt (1/4 teaspoon) in a medium bowl. Add 2 tablespoons of the half and half and mix to a smooth paste consistency. Whisk in the remaining half and half and set aside.

Mix milk (1 ¼ cup), sugar (1 cup), and chocolate (4 ounces) in a heavy bottom, medium saucepan. Over medium heat, stirring constantly, melt the chocolate completely. Remove the pan from heat and mix about 1/2 cup of the melted chocolate mixture into the half and half mixture. Add this mixture to the remaining chocolate mixture in the saucepan.

Return the saucepan to the cooktop and, over medium heat, cook mixture stirring constantly. Bring to a boil. Continue to cook, stirring constantly, for 1 minute. Take the pan off the cooktop and add butter (2 tablespoons) and vanilla (1 teaspoon) and stir until butter is completely melted and the mixture is combined.

Pour pudding into a clean separate bowl and cover surface completely, with plastic wrap touching directly over the surface of the hot pudding, to prevent a skin from forming on pudding as it cools. Refrigerate for 30 minutes.

Spread completely cooled pudding over cream cheese layer. Cover the pie with plastic wrap, then refrigerate for 4 hours, or even better, overnight.

Make Pudding Layer:

In a medium bowl, using an electric mixer beat cream (1 cup), confectioners sugar (1 tablespoon), and vanilla (1/2 teaspoon) until soft peaks form. Spread whipped cream decoratively over of chocolate pudding layer. Sprinkle top with chopped pecans and chocolate shavings. Slice and serve immediately.

Whipped Topping:

A delicious Southern pie made with simple ingredients, Sweet Potato Pie is the ultimate traditional treat! Miss Patti’s signature pie is made with flavorful Louisiana yams, sweet butter, creamy half and half, and warm spice!

Patti LaBelle's Sweet Potato Pie

all purpose flour

tsp salt

butter flavored vegetable shortening (chilled)

potatoes

tbsp butter (melted (1 stick))

eggs (beaten)

cinnamon

nutmeg

cream,

Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.

On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.

For the Crust

Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.

Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.

For the Filling

Preheat the oven to 400 F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.

Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg. Spread into the partially baked pie shell, smoothing the top.

Reduce the oven temperature to 350 F. Bake until a knife inserted in the center of the filling comes out clean, about 1½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.

To Assemble

Top 4 southern pie recipes from across the web

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

Top Tags

Brown Butter Chess Pie

Brown Butter Bourbon Chess Pie

Possum Pie

Patti LaBelle's Sweet Potato Pie

Top 4 southern pie recipes from across the web

The most viewed southern 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 Chess Pie

Brown Butter Bourbon Chess Pie

Possum Pie

Patti LaBelle's Sweet Potato Pie

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