Try this Brown Sugar Pie I recipe, or contribute your own.
- Carbohydrate 67.9069362935335 g
- Cholesterol 42.7935875065405 mg
- Fat 12.9909483983252 g
- Fiber 0.159307294528478 g
- Protein 7.17418756277437 g
- Saturated Fat 8.01322174739987 g
- Serving Size 1 1 Serving (163g)
- Sodium 231.393995882768 mg
- Sugar 67.747628999005 g
- Trans Fat 0.791170983514105 g
- Calories 409 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
- Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Deep amber filling sits within a crisp pastry crust, offering a dense, caramel-like interior characterized by rich molasses notes and a firm set. Adjusting proportions for this pastry requires careful attention because altering dairy and sugar volumes changes the thermal mass of the filling significantly. When doubling the mixture for a deep-dish pan, the saucepan cooking time must increase proportionally to ensure the flour fully hydrates and thickens before the mixture goes into the oven, preventing a watery consistency that ruins the structural integrity of the slice. Whisking continuously while bringing the evaporated milk, butter, flour, sugar, salt, and vanilla to a boil prevents scorching at the bottom of the pan, which introduces bitter carbon specks into an otherwise uniform custard.
Temperature management remains the primary challenge when preparing this dessert, as baking at an initial 400 degrees Fahrenheit for five minutes helps set the outer edges, while dropping the heat to 350 degrees Fahrenheit for the remaining twenty-five minutes prevents the dairy solids from separating and oiling off. Overheating the filling on the stovetop before baking causes the starches to prematurely gelatinize into lumps rather than a smooth base. Cooks adjusting the yield downward for a smaller pan must monitor the oven closely since reduced volume accelerates baking times and risks burning the sugar content.
