We just call it Brown Sugar Pie around here - a rose by any other name, and all that, you know. As I mentioned yesterday I could call it Shoe Leather Pie and Isaac would still scarf it down.
Cream together 1c brown sugar and 1 stick butter. Stir in 3T AP flour, a pinch of salt, ¼c sweetened condensed milk, 2 eggs, and 1t vanilla extract. Blend by hand until smooth, pour into a parbaked pie shell, then bake at 350° for 45 minutes. Cool ½ hour on a wire rack; serve immediately.Upon reading this recipe, I was surprised at the first instruction. Cream butter and sugar? That's cookies, right?
In a word, yes. And the result of this step does look like cookie dough.
|Add chocolate chips and stop here, if desired.|
Next, add in everything else and combine until smooth. Have patience, and add things one at a time - they incorporate better that way.
|...although mixing the milk and vanilla doesn't hurt anything|
Even with the relatively small amount of milk, the completed filling has a pronounced condensed milk flavor. The filling seemed scant for my 9" pie plate, and my crust was certainly taller than it needed to be. Next time, I'll build up the crust even with the walls of the plate and let it go at that.
While we're on the subject of crust, I'll confess that I used a boxed crust again this week. For last week, it didn't seem to matter much, but this time, the flavor was a bit flat. Next time I make Brown Sugar Pie (because there will be a next time), I'll also make the crust from scratch - perhaps with a nutty pastry crust.
It's hard to wait to serve this, but a half-hour on a wire rack will firm up the center and keep your palate from being scalded by molten sugar. I think the flavor is best while it's still a little warm. Refrigeration compressed the pie and muted the richness; 30 seconds in the microwave mostly revived a slice, but it still wasn't quite there.
|This is post-fridge. Denser, but still worth eating.|
Next time: "A monument to middle-American cuisine"