Brown Butter Pie
Makes 2 Pies, 10" Round
ea. Pie Crusts, 10" Round
cups (370g) Granulated Sugar
cup (190g) Dark Brown Sugar, packed
Tbsp. (240g) Black & Bolyard® Original Unfiltered Brown Butter, softened
Tbsp. (8g) Vanilla Puree or Extract
tsp. (7g) Kosher Salt
ea. (165g) Egg Yolks, Large
cup (180g) Heavy Cream, warm
Preheat a convection oven to 325F.
Line a baking tray with parchment paper. Place the two Pie Crusts on the prepared tray.
In the bowl of a food processor, add both sugars, Black & Bolyard® Original Unfiltered Brown Butter, Kosher Salt, and Vanilla Puree or Extract. Blend for about 1 minute or until fully incorporated.
Using a rubber spatula, scrape down the sides of the bowl and process once more to ensure the mixture is completely homogenous.
Add the warm Heavy Cream to the mixture and blend until fully incorporated, but still gritty from the sugar.
Finally, add the egg yolks to the mixture and blend until emulsified.
Using a rubber spatula, distribute the pie filling into the two pie crusts evenly.
Gently tap the baking tray with the pies on the counter to even out the filling in the pies and remove any air bubbles.
Transfer the pies on the tray to the oven.
Bake pies for approximately 20-25 minutes, rotating halfway after 15 minutes.
Remove the pies from the oven when the filling is just barely set, though slightly loose center is okay.
Cool the pies completely to room temperature before slicing. This pie is also delicious cold the next day!
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