Recipes from Amish Country :: Amish Pies, Cakes, and other Desserts
1 pre-baked 9-in. pie shell
1 1/4 (one and one-fourth) c. brown sugar, firmly packed
1/3 c. flour
2 c. milk, scalded
1/2 tsp. salt
1/4 c. butter
1 Tbsp. vanilla extract
Whipped cream topping
Set out pie shell. In a large, heavy saucepan, combine 1/2 c. of the brown sugar and the water. Let it come to a boil over med. heat, and continue cooking for about 3 1/2 mins. or until mixture is thick and bubbly. Set aside.
In a large mixing bowl, beat the eggs until frothy. Add the flour and blend until smooth. Add the remaining 1/4 c. brown sugar and blend. Slowly add the scalded milk, stirring constantly.
Over low heat, reheat the sugar-water mixture until liquefied again. Pour the milk-egg mixture into it, stirring with a rubber spatula all the time. Cook over med.-low heat until mixture bubbles up and is very thick, 3 to 5 mins.
Add salt, butter and vanilla extract. Let cool for 15 mins., then pour into baked shell. Chill in refrigerator. Frost the pie with the whipped cream topping.
