"BROWN SUGAR PIE

By RoketJSquerl

Ingredients

• 1 1/2 cups (350ml) heavy cream or evaporated milk
• 3 cups packed (600g | 1.3lb) light brown sugar
• 2 large eggs, beaten
• 1/4 cup (40g | 1.4oz) unbleached all-purpose flour
• 1/4 tsp Himalayan salt
• 1 tbsp vanilla extract, (store-bought or homemade)
• 1- 9 " deep dish pie crust
• Heavy cream or egg and milk to brush the pie crust
• 1 cup (240ml) heavy cream, whipped
• Pure maple sugar flakes

Details

Servings 8
Adapted from eviltwin.kitchen

Preparation

Step 1

In a large bowl, mix the brown sugar and flour together until well combined;

Add the heavy cream,

And now mix delicately with a whisk until very well combined and no longer frothy on top.

Don’t go whisking super vigorously, we’re not wanting to incorporate any air into the mix. We just want all those ingredients to meld and that froth to go away.

Time to add the beaten eggs and stir them in with a wooden spoon.

I don’t recommend using a whisk here, as you don’t want to incorporate any air into the mixture. Again, you just want to get all the ingredients nicely combined.

Once the eggs have been incorporated, throw in the  salt and vanilla extract and stir until combined.

At this point, if time permits, let the sugar mixture rest at room temperature for 30 minutes. Doing so allows the gluten to relax and the sugar to dissolve, resulting in a much smoother, creamier filling.

I personally strongly recommend that little rest period: it does make a world of difference. Just try and stay away from the sugary mixture during that time… you may end up wanting to “test” it every few minutes or so, just to see if all that sugar is dissolved, you know…

While the sugar filling is resting, go and preheat your oven to 350°F

or an egg beaten with a few tablespoons of milk if you prefer. Both mixtures will ensure that your crust gets beautiful and golden brown and has a little bit of a sheen to it.

When the sugar mixture is done resting, carefully pour it in the pie shell.

Bake your pie in the oven for 60 minutes, then kill the heat, leave the oven door ajar and let the pie to cool in the oven until you can safely handle it with your bare hands.

Grease a deep dish pie plate and press the pie shell into it. Set aside.
Mix the brown sugar and flour together in a large bowl; add the cream (or evaporated milk) and mix delicately until very well combined and no longer frothy on top.
Add the eggs and stir them in with a wooden spoon. The use of a whisk is not recommended here, as you don't want to incorporate any air into the mixture.
Add salt and vanilla extract and stir until completely incorporated.
If time permits, let the sugar mixture rest at room temperature for 30 minutes. Doing so allows the gluten to relax and the sugar to dissolve, resulting in a much smoother, creamier filling.
While the mixture is resting, preheat your oven to 350°F
Brush the pie crust with a bit of heavy cream (or an egg beaten with a few tablespoons of milk) and carefully pour the sugar mixture in. Bake in the oven for 60 minutes, then kill the heat, leave the oven door ajar and let the pie to cool in the oven until you can safely handle it with your bare hands.
Transfer the pie to the refrigerator and allow to cool completely.
Garnish with whipped cream and pure maple sugar flakes at the moment of serving, if desired.