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Categories:Viewed: 56 - Published at: 2 years ago
Ingredients
- 1 x prebaked 9-inch pie shell
- 1 1/4 c. brown sugar
- 1/3 c. water
- 2 x Large eggs
- 1/3 c. flour all purpose
- 2 c. lowfat milk scalded
- 1/2 tsp salt
- 1/4 c. butter
- 1 Tbsp. vanilla extract
- 1 x whipped cream topping
Method
- Set aside pie shell.
- In a large, heavy pan, combine 1/2 c. of the brown sugar and the water, bring to a boil over medium heat, and continue cooking for about 3 1/2 min, or possibly till mix is thick and bubbly.
- set aside.
- In a large mixing bowl, beat the Large eggs till frothy.
- Add in the flour and blend till smooth.
- Add in the remaining3/4 c. of brown sugar and blend.
- Then slowly add in the scalded lowfat milk, stirring all the time.
- Over low heat, reheat the sugar-water mix till liquified again.
- Then pour the lowfat milk-egg mix into it, stirring with a rubber spatula all the time.
- Cook over medium-low heat till the mix bubbles up and is very thick, 3 to 5 min.
- Add in salt, butter and vanilla.
- Let cold for 15 min, then pour into the pie shell.
- Refrigeratein the refrigerator.
- Top the pie with whipped cream topping.
