Horchata Chess Pie

Cinnamon, Sweetened Condensed Milk, Nielsen-Massey Vanilla

Baker Hannah Jacobsen of Pie Bird Bakeshop | Seattle, WA
Yield: 1 pie

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Adapted by StarChefs  |  November 2027  |  Photo: Alexander Zeren

INGREDIENTS

¼ pound butter
1 cup granulated sugar
3 tablespoons white rice flour
1½ teaspoons ground cinnamon
¼ teaspoon kosher salt
3 eggs
⅓ cup sweetened condensed milk
¼ cup heavy cream
1½ teaspoons Nielsen-Massey pure vanilla extract
1 teaspoon white vinegar
Your favorite pie crust, par-baked

METHOD

Heat oven to 350°F. In a pot over medium heat, brown butter. Remove from heat and set aside. In a mixing bowl, combine sugar, flour, cinnamon, and salt. Set aside. In a separate bowl, whisk eggs. Pour dry ingredients into egg mixture. Mix until fully incorporated. Add condensed milk, cream, vanilla, vinegar, and brown butter. Mix to combine. Set aside. Heat oven to 350°F. Pour prepared filling into par-baked pie crust. Bake 50 minutes, or until custard is set.

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