Recipe by Donna
"This is a brown sugar pie!!!"
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I thought this was an excellent pie. I gave it 5 stars not only for taste but ease & convenience. It's nice that the filling doesn't have to be cooked on the stove prior to baking (like some sugar pie recipes). I made this recipe with the No Roll Pie Crust II from this site and our grandmother's would be envious at how little time baking a pie from scratch can take....and still turn out great. The only thing I did that the recipe doesn't state is I put the pie in @ 400 on the bottom rack for 10 mins, then turned the heat down and placed the pie on the top rack for the remaining cooking time. That's just something I do for all my pies because it helps prevent a soggy crust.
It's good, but it is not something that is presentable. It looks like rootbeer slop! I think the recipe calls for too much butter. It hardened and it looks like liquified rootbeer candy or something. A nice dessert to satisfy my brown sugar cravings but I would never serve this to anyone because it looks horrible!
SOOOOOO GOOD! What a treat. I also made it with Graham crust. Fantastic. Must let cool thoroughly. It doesn't look set from the oven after 40 minutes, but if you let cool long enough and you can resist it, it will firm up.
Perfect. Just like my Mom's recipe. Goes perfect with Graham Craker crust
This is yummy and very easy!
I have a severe dairy allergy, and was looking wistfully at my kids' Halloween haul full of chocolate, caramel, and other goodies. I started daydreaming about chess pie. This recipe looked quick and simple, so I did the following:
1. Substituted soy milk and butter-flavored Crisco for the milk and butter, respectively.
2. Tossed a tortilla in the bottom of a pie pan, because I didn't have a pie crust handy and didn't want to make one. It turned out fine, just with a *very* thin crust, which is what I expected. I only tossed in the tortilla to protect the bottom of the filling while it baked.
3. Made the recipe without any other changes.
Results: Awesome! It's rich and wonderful, just what I wanted.
However, it didn't set very quickly at all. After 40 minutes in the oven, I turned the oven off and left the pie in to see if that would help.
I think it might be prettier if I'd chilled it after baking, and only cut into it when it was very firm.
But, all I was going for was yummy and easy to satisfy a selfish sweet tooth after Halloween, and this fit the bill perfectly.
I ended up making this pie because I had a crust ready and all the ingredients on hand. I did make a few adjustments, though. I added 1T of cinnamon which was really yummy. I also used a little extra flour. And I had to bake it longer than stated. To get it "set" I baked it for 45 min. It still seemed runny, so I turned my oven down to 170 and left it in another 10 minutes. Perfect!
This pie is easy with common ingredients and the best pie I've ever tasted. I don't know why we haven't heard of it sooner!! Thanks Donna.
I made this recipe into little tarts, they puffed up nicely and the crust was really great. It's a good recipe. MARYENGLAND
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Sugar Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 115
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