Prepare one half of my perfect pie crust according to directions. Form a disk and place into the fridge for at least 30 minutes.
While the pie dough is chilling, make the brown butter. In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool for at least 10 minutes.
Remove the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
Chill the pie crust in the freezer for at least 30 minutes before baking (if you skip this step, the pie crust will shrink). While the crust is chilling, preheat the oven to 425°F.
Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
Bake at 425°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5 minutes or until the bottom of the crust is just beginning to brown.
Remove from the oven and set aside.
Reduce the oven temperature to 350°F.
In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, bourbon, vanilla, and eggs until fully combined and smooth.
Add in the cornmeal, salt, and heavy cream and whisk until fully incorporated.
Pour the filling into your partially baked crust, then bake at 350°F for 40-50 minutes or until the center of the pie is set and the top is a light golden brown color.
Let the pie cool at room temperature for 1 hour and then place in the fridge to fully set (at least 2 hours but overnight is best).
Lightly dust with powdered sugar and serve with whipped cream!
Notes
Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.
How do you know when chess pie is done baking? Gently shake the pie pan; the center should jiggle just slightly. Alternatively, insert a butter knife near the center and it should come out clean.
How long does chess pie last? Store covered in the fridge for up to 3 days.
Can you freeze chess pie? Yes!! After baking, let the pie cool completely to room temperature. Then cover and freeze for up to 2 months! Simply thaw in the fridge overnight 1-2 days before you plan on serving it!
To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.