Sugar Pie

Method5 steps

1. 1

   Step 1: Heat the oven to 350 °F/175 °C. Grease a 9-inch/23-cm pie dish with the separate greasing butter.

   Uses Extra butter to grease the dish, as needed

2. 2

   Step 2: Beat all the brown sugar (2 cups) with the quarter-cup softened batter butter (¼ cup) until creamy, well combined and free of lumps. Beat in the two eggs one at a time, fully incorporating the first before adding the second.

   Uses 2 cups brown sugar · ¼ cup softened butter for batter · 2 eggs

3. 3

   Step 3: Beat the vanilla (1 tsp) and salt (1 tsp) into the creamed mixture. Beat in all the flour (½ cup) a little at a time, then all the milk (1½ cups), until it forms a creamy batter. Pour the entire batter directly into the greased pie dish.

   Uses All the creamed mixture · 1 tsp vanilla extract · 1 tsp salt · ½ cup plain flour · 1½ cups milk

4. 4

   Step 4: Bake at 350 °F/175 °C for thirty-five minutes. Cover the rim with foil to prevent burning, then bake for about fifteen minutes more, until the centre is set, reaches 71 °C/ 160 °F and the top has formed a crusty layer. Continue as needed to reach those endpoints.

   Bake sugar pie: 35 minutes, then about 15 minutes more · 50 minUses All prepared batter in its dish

5. 5

   Step 5: Let the baked pie release steam briefly, then refrigerate it promptly within two hours of cooking, or within one hour if the room is hotter than 32 °C/90 °F. Keep it at 4 °C/40 °F or colder, and chill for at least one hour and until completely cold and set before slicing and serving.

   Initial one-hour refrigerator chill; continue until cold · 60 minUses The whole baked sugar pie