Another pie that should be any in pie baker’s repertoire: the chess pie. Rich and buttery, no wonder this pie has withstood the tests of time and still makes it’s way to our tables. Decadent enough it can easily hold it’s own at a special occasion and humble enough for a Friday night at home. This wholesome pie will soon become one of your favorites.

Classic Brown Butter Chess Pie {Week 16}
1 pie pastry
1 1/2 cups granulated sugar
1 tablespoon lemon zest
1/4 cup all-purpose flour
3 tablespoons cornmeal
1/2 teaspoon salt
3 large eggs
3/4 cup buttermilk
1 tablespoon vinegar
1/2 cup salted butter, browned
1 teaspoon pure vanilla extract

 

In a medium bowl, rub together granulated sugar and lemon zest until sugar is fragrant. Whisk in the flour, cornmeal, and salt. Set aside.  In a separate medium bowl, or large liquid measuring cup, whisk together eggs, buttermilk,  browned butter, and vanilla extract. Add the liquid ingredients, all at once, to the dry ingredients and whisk until smooth.  Pour the filling into the prepared pastry. Place on a baking sheet and carefully place in the oven.  Allow pie to bake for 35 to 45 minutes or until the pie is browned and puffed and not jiggling in a wave.  Remove the pie from the oven and allow to cool to room temperature before allowing to rest in the refrigerator. Pie is best served chilled.  Enjoy!

Adapted from: Joy the Baker Brown Butter Chess Pie