Brown Sugar Pie

Ingredients

• 3 cups brown sugar
• 1/2 cup melted butter
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 eggs

Method

1. 1

   Pour milk over sugar.

2. 2

   Add beaten eggs, melted butter, and vanilla.

3. 3

   Put mixture into uncooked pastry shell.

4. 4

   Cook about 20 minutes or until filling becomes firm.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 29. The excerpt below is the record exactly as published.

BROWN SUGAR PIE 3 cups brown sugar V2 cup melted butter V2 cup milk 1 teaspoon vanilla 3 eggs Pour milk over sugar. Add beaten eggs and melted butter and vanilla. Put mixture into uncooked pastry shell. Cook about 20 min- utes or until filling becomes firm. Mrs. Hugh Lefler. BUTTERSCOTCH PIE IV2 cups brown sugar % teaspoon salt IV2 cups water 3 egg yolks 4 tablespoons flour 2 tablespoons butter 4 tablespoons cornstarch 1 teaspoon vanilla Heat brown sugar and 1% cups water to the boiling point. Mix together flour, cornstarch and salt with XA cup water and pour the syrup The Chapel Hill Cook Book 59 over this, slowly stirring constantly. Cook in double boiler until thick. Add the beaten egg yolks, butter, and vanilla and cook 2 minutes longer. €ool and pour into a baked shell. Mrs. J. P. Harland. CARAMEL PECAN PIES Cream 1% cups brown sugar with Mi stick butter. Stir in 2 eggs, #dd vanilla. Sprinkle pecans on top. Bake in muffin tins in a medium oven in unbaked shells. Makes 6 or 8 pies. Mrs. Eason. KARO PIE 1 cup white sugar 1 teaspoon vanilla 1 cup Blue Label Karo 4 eggs Syrup XA cup nut meats (pecans 1 tablespoon flour preferred) 4 tablespoons melted butter Beat eggs thoroughly and add other ingredients. Pour into un- cooked pastry shell and bake slowly. Laura Fuller Bryant. CHOCOLATE PIE 1 cup sugar IV2 squares chocolate and 2 heaping tablespoons enough water or milk flour to make enough 2 eggs filling for a pie Boil until thick. Add butter after taking from stove, and beat. Put in baked pie crust and serve with whipped cream. Mrs. J. F. Kenfield. GRAHAM CRACKER LEMON PIE 18 Graham crackers V2 cup soft butter Mix and press into pie pan with fingers 1 cup milk Juice of 1 orange 1 cup sugar 1 tablespoon butter 2 egg yolks 2 tablespoons lemon juice V2 cup flour Cook until thick. Cool slightly, and put in pie shell formed of Graham crackers. Top with meringue and brown. Mrs. D. H. Buchanan. JEFF DAVIS PIE IV2 cups sugar 3 eggs beaten separately, V2 cup butter with whites folded V2 cup milk in last 2 tablespoons flour — mixed in sugar This will make filling for one large pie. Mrs. John Umstead, Jr. LEMON CHIFFON PIE 1 cup sugar 4 tablespoons lemon juice 3 eggs Grated rind of 1 lemon Beat yolks till lemon color. Add V2 cup sugar and beat till every grain of sugar is dissolved. Add lemon juice and grated rind. Cook over hot water till stiff. Beat whites till stiff, add V2 cup sugar and beat 5 minutes or till all sugar is dissolved. Fold in cooked mixture. Put in baked crust and brown in oven. Very good if well beaten. Mrs. Fred Patterson. The Hill Bakery Special Orders for small rolls and biscuits — also for small cup cakes and sheet cake for teas and dinners. Iced or ready for your own icing. THE TRUE SUCCESS OF A RECIPE depends on selecting* quality foods. More than three quarters of a million women each week buy from Penders, secure in the knowledge that they are getting the full value for every dollar. Pender Food Stores V — -6 ' FOR BEST RESULTS ... Use \ Red Band Flour M ■ RED BAND 1 PLAIN FLOUR The Chapel Hill Cook Book 61 OLD-FASHIONED LEMON PIE 1 cup sugar Lrpamwj 2 lemons, rind and juice % cup butter [creamed i pinch salt 3 yolks well beaten 3 whites well beaten Bake at 350 degrees, 40 minutes. Mrs. J. M. Booker. MOLASSES PIE 1 cup sugar 1 tablespoon sweet milk 1 cup New Orleans Nutmeg to taste molasses Vz cup black walnuts or 2 eggs any nuts you like Butter size of a walnut Beat eggs and sugar well. Add molasses, butter, milk, and nut- meg. Put in uncooked crust and bake. Sprinkle nuts on top before putting in stove. Mrs. Fred Patterson. PEACH-RAISIN PIE (For two pies) % can soft peaches 2 cups sugar % lb. raisins 6 eggs Nutmeg Beat yolks and whites of eggs separately. Drain peaches and chop fine. Add sugar and raisins. Stir fruit and sugar with well beaten yolks. Add nutmeg and lastly butter melted. Pour this mixture into rather thick crust and bake to a rich brown. Flavor meringue with lemon. Spread on thick, and heat through in hot oven. Makes two pies. Mrs. David Sessoms. PUMPKIN PIE Add the beaten yolks of 4 eggs with 1 cup of white sugar to 2 cups of pumpkin which has been stewed and put through a colander. With this mix 1 quart of milk, 1 teaspoon cinnamon, mace, and nutmeg mixed with whites of the eggs beaten stiff. Line a very deep pie dish with a good paste. Cut slashes in it here and there. Stir the pumpkin custard well from the bottom and put in into the pastry. Bake in a steady oven. Miss Alice Noble. SWEET POTATO CUSTARD PIE 2 cups mashed sweet 1 rounding teaspoon spice potatoes 1 rounding teaspoon 3 eggs, well beaten cinnamon V2 cup melted butter

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