Browned Butter Chess Pie

• 1/2 cup butter, cubed
• Pastry for single-crust pie
• 3 large eggs
• 1-1/2 cups packed dark brown sugar
• 1/4 cup whole milk
• 4 teaspoons white vinegar
• 1 tablespoon cornmeal
• 1-1/4 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• Vanilla ice cream, optional

1. In a small heavy saucepan, cook and stir butter over medium heat for 5-7 minutes or until golden brown; remove from the heat.
2. Roll out crust to fit a 9-in. pie plate; transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
3. Bake at 400u0b0 for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
4. In a large bowl, beat eggs for 3 minutes. Gradually add brown sugar; beat for 2 minutes or until mixture becomes thick. Beat in milk, vinegar, cornmeal, vanilla, cinnamon and the browned butter. Pour into crust. Cover edges with foil.
5. Bake at 350u0b0 for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate, covered, for 3 hours or until cold. Serve with ice cream if desired. Refrigerate leftovers.

butter, pastry, eggs, brown sugar, milk, white vinegar, cornmeal, vanilla, ground cinnamon, vanilla ice cream

Taken from www.tasteofhome.com/recipes/browned-butter-chess-pie/ (may not work)