Total Time
55mins
Prep 15 mins
Cook 40 mins

A lovely little brown sugar custard pie that would be wonderful with chantilly cream or a good vanilla ice cream. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Line pie pan with pastry and flute edge attractively.
  3. Cream butter, sugar and eggs together; add remaining ingredients.
  4. Fill pie shell and bake for ten minutes.
  5. Reduce heat to 350F and bake 30 minutes longer or until knife inserted in center comes out clean.

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