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Creamy Brown Butter Chess Pie Recipe with Flaky Lard Crust

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A rich and indulgent Southern classic featuring a nutty brown butter custard filling and a flaky lard crust. Perfect for cozy occasions and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) lard, chilled and cut into cubes
  • 3 to 4 tablespoons ice-cold water
  • 1/2 teaspoon salt (for crust)
  • 1/2 cup (115g) unsalted butter, browned
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons yellow cornmeal
  • 1/4 cup (60ml) whole milk
  • 1/4 teaspoon salt (for filling)

Instructions

  1. Prepare the Lard Crust: In a large bowl, combine sifted flour and 1/2 teaspoon salt. Add chilled lard cubes and cut into flour using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice-cold water, one tablespoon at a time, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Bake the Pie Crust: Preheat oven to 375°F (190°C). Roll out chilled dough to about 12 inches diameter on a lightly floured surface. Transfer to a 9-inch pie dish, trim edges, and crimp as desired. Prick bottom with a fork. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8-10 more minutes until golden and set. Reduce oven temperature to 350°F (175°C).
  3. Brown the Butter: Melt unsalted butter in a medium saucepan over medium heat, stirring constantly until it foams and turns a deep nutty brown with brown flecks, about 4-5 minutes. Transfer immediately to a heatproof bowl to stop cooking.
  4. Mix the Filling: In a large bowl, whisk sugar and eggs until pale and slightly thickened, about 2 minutes. Slowly whisk in browned butter, vanilla extract, cornmeal, milk, and 1/4 teaspoon salt until smooth and glossy.
  5. Assemble and Bake: Pour filling into pre-baked crust. Bake at 350°F (175°C) for 30-35 minutes until filling is set but slightly wobbly in center and edges are golden. Avoid overbaking.
  6. Cool and Serve: Cool pie completely on a wire rack for at least 2 hours to set filling. Refrigerate if desired. Slice and enjoy.

Notes

Keep lard and water ice-cold to maintain crust flakiness. Brown butter carefully over medium heat and transfer immediately to stop cooking. Blind bake crust to prevent sogginess. Use foil tent if pie surface bubbles or cracks. Chill pie at least 2 hours before slicing for best results. Serrated knife recommended for cutting.

Nutrition

Keywords: brown butter chess pie, flaky lard crust, Southern dessert, custard pie, easy pie recipe, nutty pie, classic chess pie

Find it online: https://tempotaste.com/creamy-brown-butter-chess-pie-recipe-with-flaky-lard-crust-easy-and-perfect/