BROWNED BUTTER CHESS PIE

Browned Butter Chess Pie image

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

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 469 calories, Fat 25g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 288mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.