This pie is perfect for fans of caramel since it is airy and bouncy.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 2 eggs
- 1 cup brown sugar
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Separate egg whites from yolks, and place in separate large bowls. Use an electric mixer to beat egg whites until stiff.
- To the yolks, add the brown sugar, butter, flour, and milk; beat well. Fold egg whites into the batter; pour into the pie crust.
- Bake in the preheated oven until set and lightly browned, about 45 minutes.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 173 mg |
| Sugars | 28 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you Sarah360. This was my grandmothers recipe and unfortunately she didn’t give much in the way of directions. Your advice is very much appreciated. I was a beginning cook when I submitted this and didn’t realize the directions were so vague.
Was surprised to find this recipe here since I grew up thinking it was a family secret. This turned out like the recipe I remember from my childhood – with a lovely creamy caramel middle and a spongy top layer. I made as written but found the directions needed a bit more detail. Definitely need to thoroughly combine the egg yolks, brown sugar, flour, and butter before adding the milk. Otherwise the butter clumps from the cold milk and won’t combine. This happened to me and I had to dump it and start again. Also, for my egg whites, I added a pinch of salt to stablize after they started getting foamy and then whipped to firm peaks before folding them in. The rest of the directions worked well for me and it was delicious!
I cut the recipe in half and used individual graham shells. The pie flavor did not come through on the first bite because the graham was overwhelming. I scraped out the filling and tasted it separately and it was very good. I think a regular pastry crust is in order next time though. Maybe some dark chocolate curls, too. It definitely did NOT taste like a scrambled egg as one reviewer stated.
I cut the recipe in half and used individual graham shells. The pie flavor did not come through on the first bite because the graham was overwhelming. I scraped out the filling and tasted it separately and it was very good. I think a regular pastry crust is in order next time though. Maybe some dark chocolate curls, too. It definitely did NOT taste like a scrambled egg as one reviewer stated.
This is delicious and so easy!
This recipe is amazing! I’m not quite sure what the other reviewer is talking about- this pie has a wonderful caramel flavour, not eggy at all. I had to leave it in for more than 45 minutes- don’t worry about it getting brown on top, that’s how it should be. You need to make sure that the pie is not jiggly before you pull it out of the oven! I used a graham cracker crust and soy milk and it turned out AMAZING! Will definitely be making this again.
This tasted like scrambled eggs, it took about 20 minutes in the oven. I’ll probably never make this again.