Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living


Recipe Summary

30 mins
2 hrs
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Prepare Baked Pastry Shell. Set shell aside.

For filling:
  • In a medium saucepan, combine 1/2 cup of the brown sugar and the 1/4 cup butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.

  • In a small bowl, combine the remaining 3/4 cup brown sugar, the flour and cornstarch. Add flour mixture to butter mixture; stir until combined. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

  • In a small bowl, lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons butter and vanilla. Pour filling into the Baked Pastry Shell. Cover surface of filling with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

  • To serve, prepare Whipped Cream Topping. Remove plastic wrap covering filling. Spread topping evenly over cold filling. (Or, if you like, spoon Whipped Cream Topping into a decorating bag fitted with a star tip. Decoratively pipe topping over filling.) Immediately serve pie or store, covered, in the refrigerator until ready to serve.

Nutrition Facts

810 calories; fat 62g; cholesterol 250mg; saturated fat 35g; carbohydrates 60g; mono fat 17g; poly fat 6g; insoluble fiber 1g; sugars 37g; protein 6g; vitamin a 1992.2IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 60.5mcg; vitamin b12 0.4mcg; sodium 218mg; potassium 168mg; calcium 121.2mg; iron 1.6mg.