BROWN BUTTER PIE RECIPES
BROWNED BUTTER CHESS PIE RECIPE: HOW TO MAKE IT
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
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 10
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, FatContent 25g fat (15g saturated fat), CholesterolContent 131mg cholesterol, SodiumContent 288mg sodium, CarbohydrateContent 57g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
BROWNED BUTTER PECAN PIE RECIPE - FOOD.COM
Make and share this Browned Butter Pecan Pie recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 1 Pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Brown butter in saucepan until golden brown.
- Do not burn.
- Let cool.
- Mix all ingredients in order listed and mix well.
- Add browned butter and blend well.
- Pour in unbaked pie shell and bake at 425 degrees for 10 minutes.
- Lower oven to 325 degrees and bake an additional 40 minutes.
Nutrition Facts : Calories 370.2, FatContent 20.4, SaturatedFatContent 7, CholesterolContent 66.8, SodiumContent 193.9, CarbohydrateContent 46.7, FiberContent 1.4, SugarContent 24.7, ProteinContent 3.4
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Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
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- Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.
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MAPLE–BROWNED BUTTER PIE | CHRISTOPHER KIMBALL’S MILK STREET
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BROWNED BUTTER CHESS PIE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 60 minutes
Category Desserts
Calories 469 calories per serving
From tasteofhome.com
Total Time 60 minutes
Category Desserts
Calories 469 calories per serving
- 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.
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BUTTER PIE RECIPE - NYT COOKING
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen. With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Milk Bar Pie served by Christina Tosi of the Momofuku restaurant empire.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 328 per serving
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