Somehow after a year and a half I’ve noticed that my library has a monthly cookbook potluck thing, where everyone makes a dish from the same cookbook and brings it. This month’s book was Bring It, a potluck-focused book. This pie’s a make-ahead recipe, which works well for a work night for me! Someone said it was like a very good pecan pie but without the nuts, and another person said it reminded them of the holidays for some reason. It’s very sweet, which works for me!

Ingredients:

• 1 pie crust (I did the one from here, you can use store bought if you like)
• 1/2 cup unsalted butter
• 1 cup sugar
• 1/4 cup dark brown sugar
• 1 teaspoon salt
• 4 large yolks
• 1 teaspoon vanilla extract
• 1/3 cup heavy whipping cream
• 1 teaspoon lemon zest
• Powdered sugar for dusting

Preheat your oven to 350 with a rack in the center.

Lay your pie crust in a 9″ pie pan and crimp the edges. Place in the refrigerator while you make the filling.

People actually asked for the pie crust recipe, which was surprising to me as I’m always insecure with my ugly lumpy crusts!

In a medium saucepan, melt the butter over medium heat, continuing to cook until the butter browns and develops a rich nutty smell. Remove from the heat and let cool slightly.

Whisk in the sugars and salt until combined.

Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined.

Because this only used a little bit of cream, I then had to make an Oreo cheesecake to use up most of the rest of the cream…

Pour into the refrigerated crust.

The crust wasn’t so filled that I was worried about it overflowing while baking.

Bake 40-45 minutes, or until browned and set around the edges but still jiggly in the center. The extra 5 minutes made a big difference in done-ness for mine.

Yum!

Yum! None of this made it home.

Let cool to room temperature, then refrigerate at least 5 hours. Dust with powdered sugar before serving.

Brown Butter Pie

From Bring It! by Ali Rosen.

• 1 pie crust
• 1/2 cup unsalted butter
• 1 cup sugar
• 1/4 cup dark brown sugar
• 1 teaspoon salt
• 4 large yolks
• 1 teaspoon vanilla extract
• 1/3 cup heavy whipping cream
• 1 teaspoon lemon zest
• Powdered sugar for dusting

Preheat your oven to 350 with a rack in the center.

Lay your pie crust in a 9″ pie pan and crimp the edges. Place in the refrigerator while you make the filling.

In a medium saucepan, melt the butter over medium heat, continuing to cook until the butter browns and develops a rich nutty smell. Remove from the heat and let cool slightly.

Whisk in the sugars and salt until combined. Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined. Pour into the refrigerated crust.

Bake 40-45 minutes, or until browned and set around the edges but still jiggly in the center. Let cool to room temperature, then refrigerate at least 5 hours. Dust with powdered sugar before serving.