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Old Fashioned Buttermilk Chess Pie with Brown Butter

Brown butter buttermilk chess pie has a crisp, buttery crust and a smooth custard filling with a nutty aroma. Bake it until the edges are set and the center still has a slight wobble, then chill before slicing.
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Prep Time 15 minutes
Cook Time 56 minutes
Cooling and chilling 4 hours
Total Time 5 hours 11 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, unbaked
For the filling
  • 0.5 cup unsalted butter
  • 1.5 cups granulated sugar
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 0.25 teaspoon salt
  • 3 eggs large, at room temperature
  • 0.5 cup buttermilk at room temperature
  • 1 teaspoon vanilla extract

Equipment

  • 1 9-inch pie plate
  • 1 small light-colored saucepan

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Fit the pie crust into a 9-inch pie plate, crimping the edge.
Make the filling
  1. Melt the butter in a small light-colored saucepan over medium heat, swirling often, for 5–7 minutes until golden brown with a nutty aroma and brown flecks.
  2. Transfer the brown butter to a heatproof bowl and cool until warm, about 10 minutes.
  3. Whisk the sugar, cornmeal, flour, and salt in a large bowl until combined.
  4. Whisk the eggs, buttermilk, and vanilla into the dry mixture until smooth, then whisk in the warm brown butter.
Bake and cool the pie
  1. Pour the filling into the crust.
  2. Bake for 45–55 minutes, until the edges are set, the center reaches 175°F on an instant-read thermometer, and the center still has a slight wobble.
  3. Cool on a rack for 2 hours.
  4. Refrigerate for at least 2 hours before slicing.

Notes

For the smoothest filling, let the brown butter cool until warm before whisking it in. Store covered in the refrigerator for up to 3 days; freeze well-wrapped slices for up to 2 months. For a dairy-free variation, use dairy-free butter and cultured unsweetened plant milk in place of the buttermilk.