Prep 15 mins
Cook 50 mins
An old recipe. This pie is best when eaten at room temperature. It is rich, so pieces are small.
- 1 unbaked 8-inch pie shell
- 1 cup brown sugar
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 1 (12 ounce) can evaporated milk
- 2 1⁄2 tablespoons butter
- ground cinnamon
- Preheat oven to 350 degrees.
- In the pie shell, place the brown sugar, flour and salt.
- Mix with your fingers.
- Pour the evaporated milk over the flour and sugar, but do not stir or mix this in.
- Dot with butter, and sprinkle with cinnamon, liberally, over all.
- Bake for 50 minutes, or until the filling just bubbles up in the middle.
- The filling will never completely set, but that's the way it's supposed to be.
- This pie is better eaten at room temperature.
- If you refrigerate leftovers, reheat them in the oven before serving.
- NOTE: Recipe can be doubled and prepared in a 10-inch pie shell.
- For that size, bake 1 hour and 20 minutes.
Miss Annie, The only way to tame this pie is to add a generous dollop of unsweetened whipped cream! In fact I had to tame three or four pieces....=) Sooooo goood!
This was good! And it was SUPER rich! But I loved it. THe only reason why I am giving it 4 stars instead of 5 is because it wasnt done after the 50 minutes cooking time, it actually took it 1 hour and 40 minutes to cook until the middle bubbled up. I will make this again and see if it takes that long again. I am wondering if I did it wrong! THanks!
I've had this recipe for years - got it from Cooking from Quilt Country. It's one of my family's favorite pies.
So glad I didn't have to type it in!!!!