This pie is as sweet and sticky as a pecan pie. Serve it with a scoop of vanilla ice cream, or cut the sweetness with a dollop of sour cream or unsweetened whipped cream.
Recipe information
Yield
makes one 10-inch pie
Ingredients
1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
1 cup white sugar
1 cup brown sugar
2 teaspoons all-purpose flour
3 eggs
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
Preparation
Step 1
Preheat the oven to 350°F. Line a 10-inch pie plate with the rolled-out crust.
Step 2
Combine the sugars, flour, eggs, butter, and vanilla and beat for 3 minutes, using medium speed for a stand mixer, or high speed for a handheld mixer. Spread the filling evenly in the crust.
Step 3
Bake for 50 to 60 minutes, until the filling forms a crisp, dark crust. Watch the pie during the last 10 minutes; if it starts to puff up, take it out of the oven. Cool on a wire rack for 1 to 2 hours before slicing.
