I’m quite excited about today’s pie post. I found this little gem of a recipe in the Mrs. Row’s Little Book of Southern Pies called “Brown Sugar Pie from the Attic”. The story that went with it said:
“Mrs. Rowe’s family is still finding recipe treasures scattered throughout her boxes and notes. Aaron found this recipe on an index card buried in a box in the attic. It’s a sweet pie that tastes a lot like cookie dough”.
That last sentence was all the evidence I needed to included the pie into the 52 Pies Project. The only substitution I made was incorporating some mini chocolate chips into the batter. I was trusting that it would, in fact, taste like cookie dough and who wouldn’t rather a chocolate chip cookie dough than just plain ole’ cookie dough?
Oh, I also used a ready made pie crust rather than making one from scratch.
And I added some buttercream and morsels for garnish.
But otherwise, it’s Mrs. Rowe’s recipe. I just get a little carried away.
- 1 refrigerated pie crust
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 3 tablespoons all purpose flour
- pinch of salt
- 1/4 cup sweetened condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup miniature chocolate chip morsels
- Vanilla Buttercream
- Preheat oven to 250 degrees. Line a 9 inch pie plate with the rolled out crust.
- Cream the brown sugar and butter with an electric mixer at low speed until mixed thoroughly. Add the flour, salt, milk, eggs, and vanilla extract to the mixture and continue to blend until smooth. Fold in the chocolate chips. Spread the filling evenly in the crust.
- Bake for about 40-45 minutes, until the pie is a deep brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for about 2 hours before slicing. Serve at room temperature.
This pie is seriously irresistible. It’s like eating cookie dough without worry about getting sick! I mean, if you eat the entire pie you might not feel so well, but a slice or two won’t hurt.
A slice with a warm cup of coffee?
Oh, my, my, my.
I had great intentions of gifting the pie but I’m quickly learning that I need to make 2 pies. In order to photograph the pie, I need to cut a slice. And cutting a slice means I need to taste the slice. And tasting the slice means I need to keep the pie. A pie isn’t pretty missing a piece cut out of it. So unless I’m gifting individual pie slices (on the agenda), I need to start making 2 pies.
Or stop taking a slice out?
Me oh pie. I mean, my.
Me oh my.
That’s a lot of pie.