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Perfect Brown Butter Chess Pie with Vanilla Custard and Flaky Crust

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A comforting and easy homemade dessert featuring a flaky crust, nutty brown butter, and smooth vanilla custard filling. This pie is perfect for gatherings and quick enough for last-minute cravings.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour
  • 1 cup (225 g) unsalted butter, cold and cubed (recommend Kerrygold)
  • 5–7 tbsp (75–105 ml) ice water
  • ½ tsp salt
  • 6 tbsp (85 g) unsalted butter, browned
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract (pure vanilla recommended)
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • 2 tbsp (16 g) all-purpose flour
  • Pinch of salt

Instructions

  1. Make the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender to cut it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Do not overwork the dough.
  2. Add Ice Water: Slowly drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Brown the Butter: Melt butter in a small saucepan over medium heat, stirring constantly until golden brown and nutty smelling (about 4-5 minutes). Remove from heat and let cool slightly.
  4. Prepare the Custard Filling: In a medium bowl, whisk together sugar, flour, and salt. Add eggs and beat until smooth. Slowly whisk in browned butter, milk, cream, and vanilla extract until silky and combined.
  5. Roll Out the Dough: On a lightly floured surface, roll out chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, press gently to fit, trim edges leaving a 1-inch overhang, then fold and crimp. Chill for 10 minutes.
  6. Fill and Bake: Preheat oven to 350°F (175°C). Pour custard filling into crust. Bake on middle rack for 45-50 minutes until filling is set but slightly jiggly in center. A knife inserted should come out clean.
  7. Cool and Serve: Let pie cool completely on a wire rack. Serve at room temperature or slightly chilled for best texture and flavor.

Notes

Keep an eye on the brown butter to avoid burning; stir constantly and remove from heat once it turns deep amber. Use cold butter and ice water for a flaky crust. Cover crust edges with foil if browning too fast. Let pie cool completely before slicing to avoid runny custard. Store leftovers loosely covered in fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: brown butter chess pie, vanilla custard pie, flaky pie crust, easy dessert, homemade pie, comfort food, nutty pie, custard pie

Find it online: https://snappyspoon.com/perfect-brown-butter-chess-pie-recipe-with-vanilla-custard-and-flaky-crust-easy-homemade-dessert/