Brown Butter Pie


Makes 2 Pies, 10" Round
  • 2 ea. Pie Crusts, 10" Round
  • 2 cups (370g) Granulated Sugar
  • 1 cup (190g) Dark Brown Sugar, packed
  • 16 Tbsp. (240g) Black & Bolyard® Original Unfiltered Brown Butter, softened
  • 1 Tbsp. (8g) Vanilla Puree or Extract
  • 2 tsp. (7g) Kosher Salt
  • 9 ea. (165g) Egg Yolks, Large
  • 3/4 cup (180g) Heavy Cream, warm


  1. Preheat a convection oven to 325F.
  2. Line a baking tray with parchment paper. Place the two Pie Crusts on the prepared tray.
  3. 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.
  4. Using a rubber spatula, scrape down the sides of the bowl and process once more to ensure the mixture is completely homogenous.
  5.  Add the warm Heavy Cream to the mixture and blend until fully incorporated, but still gritty from the sugar.
  6. Finally, add the egg yolks to the mixture and blend until emulsified.
  7. Using a rubber spatula, distribute the pie filling into the two pie crusts evenly.
  8. Gently tap the baking tray with the pies on the counter to even out the filling in the pies and remove any air bubbles.
  9. Transfer the pies on the tray to the oven.
  10. Bake pies for approximately 20-25 minutes, rotating halfway after 15 minutes.
  11. Remove the pies from the oven when the filling is just barely set, though slightly loose center is okay.
  12. Cool the pies completely to room temperature before slicing. This pie is also delicious cold the next day!

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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma