Have you ever heard of brown sugar pie? The closest I can come to describing the flavor is like a pecan pie without the pecans. So, in other words, delicious. I recently received a copy of From Our Grandmothers’ Kitchens: A Treasury of Lost Recipes Too Good to Forget, and amongst all the fun old-fashioned recipes (tomato butter, pickled peaches, shoofly cake) I was taken by the idea of brown sugar pie. This pie is so simple to make, and has the rich flavor of brown sugar with a deep, nutty browned butter twist.
Brown Sugar Pie Recipe
First you’ll need a pie crust, use whatever recipe you like or a store bought crust, we won’t judge.
Pre-heat your oven to 350.
Remove the butter to a bowl and let it cool a little (but not so much that it turns solid again). Stir in one cup plus two tablespoons of light brown sugar until uniform.
Now whisk in 2 large eggs, 2 tablespoons of milk, 2 tablespoons of cream, 4 1/2 teaspoons of all-purpose flour, 1/8 teaspoon of salt, and 1 teaspoon of vanilla. Lately, I have been using vanilla bean paste, which you can use in place of vanilla in the same amount, and it has that extra oomph of vanilla bean goodness.
Bake for about 40 minutes, until browned on top and a toothpick inserted in the center comes out with a few moist crumbs attached. Let pie cool on a wire rack until the filling sets (about an hour and half to two hours).