Brown Butter Chess Pie
It seems I can’t share a Chess Pie recipe without telling you how much I adore Chess Pie. We go back a long way to when my grandmother would make them for pretty much every holiday. A big slice of that pie was always my no-brainer choice for dessert.
Now, I appreciate not only the amazing flavor but the incredible simplicity of it. A glance at the ingredient list isn’t really that interesting. There are no big flavor elements that stand out as obvious winners. Rather, it’s simply a list of baking pantry staples. How great is it to get such a fantastic dessert out of a handful of standard ingredients?
My go-to recipe for Chess Pie is my grandmother’s recipe that I’ve tweaked here and there over the years. I did a spiced version in Quick-Shop-&-Prep 5 Ingredient Baking, but for a while I’ve wanted to do a variation with one simple change – browned butter.
I subscribe to the notion that if you’re going to melt butter, you may as well brown it. Browning butter adds such an amazingly rich, nutty flavor that I find it hard to resist. To make that alteration with this recipe, I simply increased the butter to allow for the water loss that comes from browning and substituted a little brown sugar for some of the granulated sugar. Otherwise, this is my traditional Chess Pie recipe.
One little quirk of these pies, at least in my experience, is that the thin layer that forms on top of the pie tends to crack in a few spots. Honestly, it doesn’t really bother me because that’s just how they’ve always looked to me. If it should bother you, a little whipped cream can fix any cosmetic issues. Regardless, you’ll enjoy every bite of this simple, sweet pie.