Brown Butter Chess Pie

I watched the movie Steel Magnolias the other day.  

The full picture (if you’re curious) was me, my cat Tron, a rousing Thursday night, a shamefully large bowl of cheese grits and peas, and a paper towel I later used as a cry-tissue, sitting on my bed watching the movie Steel Magnolias.

I was thinking I’d REALLY like there to be a Steel Magnolias cookbook. Those ladies have got to have some pretty amazing deviled egg secrets, an unbelievable roux up their sleeves, and likely a recipe for chess pie that will knock all of our socks right off. 

I’d also like there to be a Father of the Bride Cookbook, a Home Alone 2 Cookbook, and a Stepbrothers snack guide.  What I’m saying is… I’ve got a lot of cookbooks to write in my future.  

First things first, a Steel Magnolias, Louisiana-inspired, butter-present Brown Butter Chess Pie. Shelby. Too soon.  

This post is in collaboration with Land O’Lakes because their butter is delicious! 

I will never not nag you about making pie crust from scratch.  It’s because I know you can do it, I know you’re worth it, and I believe in you, and it’s so satisfying and 1000% more delicious and prideful… especially where good butter is involved.  

Cold butter is cubed and combined with flour, salt, and just a big of sugar.  This extra creamy, extra fatty, European Style butter will make for the most delicious and flakey crust.  I used salted butter to really add balance to the sweet buttermilk filling. 

The butter is broken down to the size of small peas and oat flakes.  We want small, but present bits to create the most flakey pie crust.  

Buttermilk is our binder.  It’s thick and tangy and works as a tenderizer for our crust.  

Brought together with a free gentle kneads and a push or two into a small disk.  

The dough must must must rest in the refrigerator to chill the butter and distribute the moisture evenly before rolling.  

Let’s make our filling!

Butter to start.  Salted butter is melted until fragrant, nutty and browned.  Here’s how to brown butter like a pro.  

The fat solids in the butter are browned to a nutty aroma, really deepening the flavor of the butter in our pie.  Irresistible! 

Lemon zest is rubbed in the granulated sugar to create light citrus notes, and flour, and cornmeal are added to help thicken the pie as it bakes.  

Browned butter meets, buttermilk, and a squeeze of lemon juice. 

Humble flavors, but well-balanced and divine!

Browned buttery bits, full of flavor and love, all up in our pie! 

Unbaked pie crust meets sweet and buttery pie filling.  You’re welcome to par bake the pie crust if you’d like a more crisp bottom pie crust.  I like a softer bottom crust on this pie.  It’s not a fussy pie, let’s not make it fussy.  

Baked until golden and buttery all over! 

Although we want to dive into the pie hot from the oven, this pie needs some time for reflection and cooling.  I let the pie sit until room temperature then placed in the refrigerator overnight.  We want the butter and buttermilk custard to settle and chill.  

Sliced just so, topped with sweet cream and strawberries, this pie is generous in its goodness.  Velvety and smooth from the butter, sweet and creamy.  It’s heartwarming.  Best served with cheese grits and Steel Magnolias.  

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Joy the Baker has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® European Style Super Premium Butter. This post is sponsored by Land O’Lakes.