This is an old recipe that has it's origins in French Canada. The Amish call it MILICHE FLITCHE (Poor Man's Pie), and add a bit of cinnamon.. The Cajuns top it with Meringue. Down south, it's just called BROWN SUGAR PIE. I found this recipe in the University of North Carolina's student newspaper, along with a story about a homesick student bringing a bit of grandma's house to campus. I decided to try it, and really liked it.
There are dozens of variations of this on the internet! So you might want to look for one that strikes your fancy! But I thought this was very tasty.
BROWN SUGAR PIE
2 unbaked Pie Shells
1 lb Brown sugar
5 eggs
1/2 cp Sweetened Condensed Milk
1 tsp Vanilla
Whisk together Brown Sugar, Eggs, Condensed Milk and Vanilla. Pour into shells. Bake at 450 for 10 min, then 350 for 20 min. Serve warm or cold with ice cream or whipped cream.
This looks like something I could make at work. Thanks!
ReplyDeleteWhy would the French call it "sucre jaune", I wonder? That translates into "yellow sugar."
...And what size pie shells work best - 8" or 9"?
ReplyDeleteiused 8"
ReplyDeletewow
ReplyDeleteWC- think it is because of the internal color of the pie!
ReplyDeleteOh--I've often wondered about a recipe for that--I ate it once in Quebec and have raved about it ever since....mmmm--sinfully good! Thanks!
ReplyDeleteGWB appears blank again......
ReplyDeleteIs this another version of chess pie?
ReplyDeleteI made it years ago and found out that it has nothing to do with chess, but was a variation of what southerners called "jess pie" or just pie.
Looks like something easy to whip up.
IDP: After further internet review, I believe it is called chess pie in some places. And yes, it doesn't get much easiser than his!
ReplyDeletea pound of brown sugar?! awesome. and, yes, i've heard it called chess pie, too.
ReplyDeleteSound like a very rich version of custard pie. Maybe my family would eat this version.
ReplyDelete